A cultural experience: cooking class

There were 7 people in this class, so we all had our own bag flour, and 10 eggs to make the dough 

Our teacher told us to make a mountain of flour and make a circle in the middle of it, until there was enough room to fit the 10 eggs



Once we put the eggs in the middle, we had to carefully mix it with our hands until the consistency was smooth enough for the kneading of the dough 

Once the dough was flat, we cut in into long rectangles. Once we had the long strips, we rolled them until they looked like egg rolls, then we cut them in thin slices

Once we had all the slices cut out, we unrolled them in order to make Fettuccine  

In order for the strands of Fettuccine not to stick, we added flour until all the pasta was separated

To make Tortellini, we stared with the long stands like we did for the Fettuccine

We cut them into small squares and put the stuffing in the middle of it. For the purpose of this class, we used mashed potatoes, but you can stuff Tortellini with meat, spinach  cheese, or anything else worth experimenting 

Once the stuffing was in the middle of small squares, we then folded them, which make them into triangles. We then used our pinky to tie up the ends to make the Tortellini look like the picture above