Personal Observations: Making Pasta dough by hand was much more difficult than I was expecting. Many of the other groups got very creative with the various flavors of pastas they made. My group stuck with just plain Semolina pasta. On the first night we tried to make a shrimp filling for our Ravioli but it didn’t turn out so well, so we remade it again the next night, and with the cheesiness from the Mornay Sauce, it was excellent. We learned that the Ravioli filling needed to be a little denser than we originally had it, so I add so roux to thicken it up and it did the trick. There was a lot of trial and error this week. It was lots of fun and pasta was defiantly the star and focus of the week. Everything else seemed to fall by the wayside.
Chef comments: The Gratin Potatoes were very cheesy, and the Rice Pilaf was undercooked. But other than that, Chef said that everything had good flavor and texture.
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