Food Preparation Workshop: Pasta Pasta -- Welcome/home

Pasta Pasta
Beatriz Spalding
July 26-30 - 5:30-9:30 pm, 200 MacKay Hall

Participants will be exposed to various aspects of pasta, including its history, culinary uses in different cultures, as well as various methods of preparation, both in traditional and less-known ways, using vegetables, meat and creams. The consumption of the prepared dishes will allow students to learn about new flavors and ingredient combinations and provide them with an appreciation for such a popular and economical raw material.
The cultural aspects of each pasta dish will be explained and will enrich the preparation experiences. Students will gain knowledge and a new perspective of nutritious, simple and versatile pasta.
Although the Italian tradition of pasta cookery will be emphasized, other pasta products, such as German spaetzle, Asian noodles and Moroccan couscous, will be prepared.

This course is available for one ISU credit. Please register for FS HN 493X. Please click here for more information.