It’s a fact that the most popular student programs at The Bridge are culinary programs. We have culinary professionals from local restaurants, universities, and within the community show students how to make a variety of unique and delicious dishes.

Recently, Ingrit, a professional chef, led a “Culinary Fresh Pasta & Sauces” program at The Bridge. During this hands-on demonstration, students learned to make homemade pasta, basil pesto, and fresh tomato sauce. They practiced kneading dough, using a professional pasta machine, and honing their kitchen knife and plating techniques. The students had an incredible time and were amazed by their own delicious creations!

If you'd like to try making this tasty dish yourself, check out the recipe below.

PASTA DOUGH:

- 2 1/2 cups all purpose flour

- 1 teaspoon of salt

- 1 teaspoon of oil

- 4 whole eggs

Mix flour and salt together. Pour flour mixture onto a sanitized surface, using your fingers to make a large well. Crack eggs in the well and add oil. Using a fork, beat the eggs and slowly start to incorporate the flour in the well. You can also use a scraper which will be faster and less messy. After the dough starts resembling a crumbly wet dough, start using your hands.

Next, knead the dough for about 10 minutes (try not to squeeze the dough). After 10 minutes, you can do a bounce back test. Press on the dough, and if it bounces back you are done. Let the dough rest for 30 minutes.

BASIL PESTO:

- 1 cup basil leaves

- 2 cloves of garlic

- 1 tablespoon of toasted pine nuts

- 1/4 cup of grated parmesan

- 1/2 cup of olive oil (or until combined)

- Salt and pepper (to taste)

- 1/2 of a lemon - juiced (to keep bright green)

Pick the basil leaves, and disregard the stems. Toast the pine nuts (you will get a more complex flavor). Put all ingredients into a food processor, except the oil and lemon (I suggest seasoning after blending. The cheese has a lot of salt already.) Blend slowly, introducing the oil. Once it has reached the consistency you desire, taste for salt and pepper. Add the lemon juice.

TOMATO SAUCE:

- 2 tablespoons of olive oil

- 1 can of whole tomatoes

- 3 cloves of garlic (minced)

- Salt and pepper

- 1 tablespoon of sugar (optional)

- Basil to garnish

Add 2 tablespoons of oil to a pan. Open the tomato cans, add to a bowl, and squish them (HAVE FUN). Once the oil is hot, add tomatoes, stir for 5 minutes, and add garlic. Season with salt and pepper. Reduce until desired thickness, and then finish with basil.