Handmade Fettuccine

Young chefs engage in an interdisciplinary cooking lesson converting measurements within a recipe, crafting noodles, gathering herbs from the school garden, and making fettuccine for a class luncheon.

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CCSS: Adaptable
Instructional Ideas

  • For those with food allergies, have one group use rice or almond flour for their noodles
  • Laminate the recipe and the conversion table to prevent soiling and for reuse
Classroom Considerations

  • The activity is designed for classes that have a school garden and access to burners for cooking the stock and pasta
  • The activity requires significant set-up time

  • Included in the packet are the conversion table, specific directions, a materials list, and a detailed plan

  • No provisions are made for those class members with food allergies
Common Core