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Mrs. Imlay’s Classroom Edit display name

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Making fresh pasta from scratch (flour, egg, salt) is a skill I teach in my foods program. We have always used hand-crank machines (including mine brought from home). This past summer during a training workshop at UVU culinary school, I was able to use an electric roller/cutter attachment. It made such a difference to the efficiency and quality of outcome. I know that many restaurants feature fresh pasta, and I want to give my students the experience of using the same or similar equipment as is used in industry. The more skills that a student can learn and master in school, the more ready he/she is to enter the workforce.

About my class

Making fresh pasta from scratch (flour, egg, salt) is a skill I teach in my foods program. We have always used hand-crank machines (including mine brought from home). This past summer during a training workshop at UVU culinary school, I was able to use an electric roller/cutter attachment. It made such a difference to the efficiency and quality of outcome. I know that many restaurants feature fresh pasta, and I want to give my students the experience of using the same or similar equipment as is used in industry. The more skills that a student can learn and master in school, the more ready he/she is to enter the workforce.

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About my class

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