cooking class

in cooking class the other day, we made our own pasta, except i kind of cheated and used the pasta dough that they prepared for us. rolling out the pasta in the machine was fun, though it does make me wonder why those things are so damn expensive. it's just a few pieces of metal and plastic here and there. apparently it's because they are from italy.

while i did make some spaghetti and linguine, the main event was the ravioli. the chefs had made several different types of stuffings for use to use, and all we had to do was shape, stuff, and close up the ravioli. i made about 12 raviolis and stuffed them inside a zip lock bag for the bike ride back home.

after biking home, i found that instead of a dozen little raviolis, i ended up with one big one. they had all become stuck together. so rather than cooking the pasta unevenly in water, i doused the clump with water and threw it in the microwave. the results were... less than fantastic. the filling was nice and piping hot though!

clearly a case of "an ounce of flour is worth much more than a pound of inedible ravioli".