Homemade Pasta - From Farm to Table
Urban Farm Kitchen’s Alexis Daniels—along with her interns and volunteers—shared week 8 of their 12-week series with third through fifth grade students at the Samuel Adam’s Elementary School of East Boson. The eighty-degree afternoon began in the garden where students searched the area for and collected trash. The gardening lesson Daniels taught to her students continued with the theme of unwanted objects in the garden as it focused on weeds and garden maintenance. Students saw photos of Foxtail, Crabgrass, Bermudagrass, and Dandelion, and attempted to ‘spot’ these invasive species. They discussed preventative and eliminative methods that gardeners use to control their weeds.
To bring a piece of experience outside into the kitchen, students—with assistance—helped cut herbs that would become the basis of flavor for the homemade pasta and marina sauce. Back inside, students chose an herb to analyze, draw, and describe on an index card. Many students referred to their herbs as “minty” or “strong.” This activity represented a bit of art and science being incorporated into their class.
The transition into cooking soon took place. Daniels demonstrated pasta dough-making with the help of three enthusiastic flour-scoopers! Everyone watched the beginning of the kneading process before separating into two groups; one that continued working with the dough, and the other that began finely chopping vegetables in preparation for the marinara sauce. Despite a few tears the onions were finally chopped, along with carrots, celery, garlic, and tomatoes.
The enthusiasm, curiosity, and energy coming from all students was admirable. They seemed to become more excited as they saw the individual ingredients that they were working with begin to resemble something they had seen on their plates before. A small group worked on slowly adding ingredients—closely following the recipe—into a sauté pan to create the sauce. Others used herbs to flavor the pasta dough and folded and sliced it to later find themselves unrolling what looked similar to fettuccine! They put the pasta in the pot of boiling water and upon the taste-test and approval of three students, Daniels removed it from the burner and prepared to serve it with the completed marinara sauce.
Everyone can agree that the only thing better than cooking is eating what you have cook! Students were eager to try their creations. They learned about presentation and its significance when working with food. Each person was required to garnish their pasta with basil—whether they “liked” basil or not—and grate their own parmesan cheese as a finishing touch. “You don’t have to like, but you always have to try,” Daniels said to one of her students who attempted to refuse the basil. She teaches them the importance of trying new foods and the potential that they will miraculously enjoy something new!