08.11-12.2009: That's chef Mike Yap's (pitching in for chef Vic) finished fettucini with tomato sauce made from scratch, and spaghetti aglio olio.We learned how to make not just these sauces, but also how to make fresh pasta. It's quite a laborious process because one has to make a dough, rest it, pass it through a machine several times and hang it up to dry. Before the lesson I thought freshly made pasta was superior to the store-bought one, but it turned out there are benefits and disadvantages to using each kind. The most memorable idea I took away from this lesson was that macaroni in commercial usage refers not just to the bent, elbow-shaped pasta but to all kinds of factory-made dried pasta.
My classmate Marjun hanging up the finished fresh fettuccine:
Practicals day went by smoothly, almost. The class made fresh pasta with tomato sauce. Being the dunce that I am, I managed to make a few slip-ups here and there, such as forgetting to cook off the alcohol in my sauce. Tomato sauce is made with a little white wine, and if one does not let the alcohol evaporate, there is a strong aftertaste. Still, my dish turned out well enough, and the chef was pleased, saying it was "delicious". I could not answer when he asked before tasting it if it was good (I wanted to say, "I don't know what your notion of 'delicious' is, sir," but that sounded a bit too smart-alecky).
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