|Letting the pasta dough rest|
|Cutting the pasta|
|There is never enough pasta|
While the 'dough' was resting, we started to work on our appetizer which was an eggplant souffle.
While the eggplant souffle baked in the oven, we started to work on the Ragu for our fresh pasta. Fun Fact: in Italy, you will find Ragu on the menu instead of Bolognese. They are very different from each other. To me, Ragu reminds me more of chili because it is much thicker and more chunkier like chili. While Bolognese, it mostly just meat and more liquid.
While the ragu was cooking, we started to make our dessert which was a delicious Chocolate Souffle. I highly recommend that you take every opportunity to do all the fun activities that CEA offers when studying abroad in Florence!
|Hard work pays off: Chocolate Souffle|
Haley H. is the Fall 2017 MOJO Photographer and international intern in Florence, Italy. She is currently a Junior studying Photography at University of Arizona.
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