A Modern Approach to Pasta
In this American Regional Cuisine class students prepare pasta a bit differently than in other classes. Chocolate pasta is melded with a standard egg pasta
- Some of it is used to layer, napoleon style, with berries and cream
- Some of it is crisped in the deep fryer
- Some has been made into chocolate vermicelli served with white chocolate curls and a coffee-vanilla cream sauce
Another version is made with fresh herbs and used in an open lobster ravioli.
When it comes to flavoring pasta you are limited only by your imagination.