In Italy, pasta is part of the national diet, becoming an important characteristic of the Italian meal. It is a much loved product, used in numerous recipes, served with sauces, used in soups and enriched with great flair and imagination. Gnocchi are small, roundish pieces of dough made from various ingredients that are baked or boiled and served with a sauce or condiment.
This module aims to explain the importance of ingredient ratios in the preparation of pasta and gnocchi dough. Apply the ratios and produce their own pasta and gnocchi dough while demonstrating proper mixing, rolling, handling, and shaping techniques. They will also prepare sauces that will serve as an accompaniment to their pasta and gnocchi dishes.
2020 - 1st Run
2020 - 2nd Run
2020 - 3rd Run
08:00 - 14:00
*inlcusive of ingredients
At the end of the module the participant will be able to:
Prepare different dough for strand, filled, and shaped pasta and gnocchi.
Demonstrate proper mixing, rolling, handling, and shaping of pasta and gnocchi and sauce-making techniques.
Create own recipes for pasta and gnocchi.
Pasta: Gnocchi, Linguini/Fettucini, Ravioli, Orecchiette
Terminologies and Ratios
Recipes and Ingredients
Mixing and Resting
Rolling, Shaping and Cooking
Jade Christopher Lee
Jade Christopher Lee is a Magna Cum Laude graduate of BS-HRIM, Major in Culinary Arts of DLS-CSB. He began his culinary career in 2011 as a pastry chef for a Japanese desert shop in Singapore. In 2012, he then worked for a French chef and restaurant, still in Singapore, as garde manger/pastry chef.
Moving back to the Philippines in 2014, he started working as a part-time faculty of Benilde, teaching culinary subjects. After a year, he became a full-time faculty of the college and that is when he had the opportunity to travel to italy, studying Italian cuisine courses at the Italian Food Style Education in Turin and at the Italian Culinary Institute for Foreigners in Asti.
REINVENT. Learn for Life.
For inquiries, Look for
Benilde - Continuing Education
(+63) 8230-5100 local 3802
(+63) 8400-5425 I (+63) 8400-7405