Scaffold 2 : Pasta 

Dish
Name: Pasta Dough

Yield: 10 servings

Code: Ingredients Specifications Quantity / Unit

White wheat flour (APF) 0.400 kg

Semolina flour (bread) Imported, fine 0.100 kg
Eggs, whole Fresh 0.250 kg
Egg Yolks Fresh 0.050 kg
Olive Oil Cold pressed 0.025 lt

Mise en Place: 

Sift white flour and semolina flour together on pastry board or in a bowl.

Method:

 Make a well in the center of the flour and add eggs, eggs yolks, olive oil, and
small amount of cold water (if necessary).
 Knead mixture thoroughly until dough turns smooth and elastic.
 Let dough rest for one hour at room temperature,
 Thereafter roll dough with rolling pin or pasta machine and cut into desired
shapes.

Notes:

 The purpose of kneading the dough thoroughly is to develop the gluten in the
flour, which makes the dough elastic.
 Pasta and ravioli dough are not salted, because salt would make the dough
brittle.
 Hand made dough can also be made by kneading the mixture, letting it rest
briefly and then rolling the dough a number of times through a pasta-rolling
machine.
 When preparing dough with a mixer, all ingredients are combined in mixer.
Work mixture with dough hook, at low speed, for at least 5 minutes or until
thoroughly kneaded This dough can be used right away.

Pasta variations:
 Basil noodles:  Blend dough with chopped fresh basil
 Red beet noodles : Use beet juice in place of water
 Whole wheat noodles : Use sifted whole wheat flour in place of white wheat
flour
  Black noodles: Use squid ink in place of water
 Saffron noodle: Soak saffron in small amount of hot water. Let infused water
cool, and use in place of water

Name: Béchamel Sauce (MOTHER SAUCE)

Yield: 0.5L

Code: Ingredients Specifications Quantity 

Onion White Kg 0.030

Butter Unsalted Kg 0.030
White flour All-purpose Kg 0.040
Milk Fresh Lt 0.600
Salt lodized x
Bay leaf Dry 1
Cayenne 1
Garlic Clove 1

Mise en Place: 

 Wash, rinse, sanitize and peel onion.

 Insert clove and bay leaf into onion.
 Heat up milk

Method:

 Heat butter in sauce pan.

 Add flour and mix well.
 Cool resulting roux.
 Add hot milk slowly to roux by stirring vigorously with a whisk.
 Bring slowly to boil, stirring continuously.
 Add onion with bay leaf and clove.
 Simmer for about 30 minutes
 Strain through fine mesh china cap or cheesecloth.
 Season to taste with salt and cayenne.

Notes

 Used as a base for white cream sauces.

 Used as a binding ingredient for vegetable of mushroom fillings or for
croquettes.
 If a small amount is to be prepared, slice onions.
Prep Time: 15 Min
Yields:4
Ingredients: 
 500 ml of whipping cream
 60 g (about 2 oz) of white sugar
 1 vanilla bean
 8 g (0,28 oz) of gelatin sheets
 50 ml of cold water
Dressing:
 250 g (9 oz) of fresh raspberries
 60 g (about 2 oz) of white sugar
 the juice of 1 lemon

Method:
 Soak the gelatin in a bowl with the cold water for about 10/15 minutes. Meanwhile,
pour the heavy cream in a saucepan
 Cut the vanilla bean along its length and remove the seeds by scraping with the tip of
a knife, then add it to the cream.
 Finally add 60 g of sugar. Cook over low heat, but without boiling (about 10/15 min);
then when the cream has come to a boil, turn off the heat and remove the vanilla
bean.
 Place the cream in a bowl. Now drain the gelatin without squeezing too much, then
dip it in the bowl with the hot cream. Stir with a whisk until the gelatin has completely
melted. Panna cotta is almost ready; now you just have to pour the cream in some
glasses or cups and let it cool. Let see how to do it!
 Take four glasses and moisten with cold water then drain them. Place them in a
container where in the center you have put a rolled towel. Lean the glasses so that
they remain sloped (this only if you want the panna cotta to solidify sloped). Pour the
panna cotta cream into the glasses. Leave to cool off at room temperature then cover
with plastic wrap and place them in the refrigerator to make it cold for at least 6 hours.
After this cooling time, panna cotta is ready to be enjoyed. Now we keep going to
explain how to make a delicious raspberry sauce to top the panna cotta.
Raspberry Sauce
 Place the raspberries in a food processor then add 60 g (about 2 oz) of white sugar
and the juice of 1 lemon. Grind the raspberries until you get a fairly homogeneous
sauce.
 Using a strainer, filter the raspberry sauce and place it in a saucepan then warm it
over very low heat until the sugar has melted (about 5 min).
 Place the raspberry sauce on top of panna cotta before serving
Name DISH 2 - Baked Lasagna
:

Yield: 5 servings

Code: Ingredients

Pasta dough
Bolognaise Sauce
Parmesan cheese
Mozzarella cheese
Béchamel sauce

Mise en Place: 

 Prepare bolognaise sauce.

 Prepare béchamel sauce.
 Grate parmesan and mozzarella cheese.
 Prepare pasta dough.
 Prepare lasagna sheets out of the pasta dough.
 Boil in salted water until al dente.
 Drain and shock in cold water to stop the cooking.
 Lightly coat with olive oil and set aside.

Method:

 Butter gratin dish.

 Place a layer of cooked lasagna pasta in the buttered gratin dish
 Add a layer of bolognaise sauce
 Add a layer of béchamel sauce
 Add some mozzarella cheese
 REPEAT SAME PROCEDURE AGAIN
 Add the last layer of cooked lasagna sheet
 Sprinkle with parmesan and mozzarella cheese
 Bake at 180°C in the oven to a golden brown color.

Notes

 If the lasagna dough is made with spinach it is called lasagna verde