IS GETTING YOU AN
AGENT.
"LIVE IN THE D" EVERYONE.
>> Chuck: ARE YOU READY FOR
PASTA?
IT HAS BECOME THE STANDARD PART
AS YOU KNOW.
BUT THE NOODLES, THE PASTA IT
SEVERAL CAN BE KIND OF DULL AND
BORING, SO WE NEED TO TAKE IT TO
ANOTHER LEVEL.
WE HAVE CHEF JILL TUCKER, THE
INSTRUCTOR FROM BAKER COLLEGE.
AND WE HAVE NIA, AND MARY WHO IS
WITH US THIS MORNING.
WE'LL MAKE SOMETHING AND I'LL
HELP YOU GET IN TROUBLE.
>> WE HAVE FRESH PASTA DOUGH.
HAVE YOU EVER MADE FRESH PASTA?
>> Chuck: NO.
DON'T YOU NEED SPECIAL FLOUR?
>> YOU CAN ALSO DO IT WITH
ALL-PURPOSE FLOUR.
TRADITIONAL.
LET'S GET IT GOECHLTH I'LL GET
IT STARTED FOR YOU.
>> Chuck: HOW MANY TIMES SHOULD
CONTRAPTION?
>> AS MANY TIMES AS IT TAKES TO
TURN NIGHT DOUGH.
FROM HERE ON OUT, IT'S ALL YOU,
CHUCK.
SO MAKE SURE --
>> NO, DON'T FOLD IT UP.
AND WE'LL DO IT TOGETHER.
IT'S SOMETHING FUN YOU CAN DO
WITH THE FAMILY.
>> Chuck: OH, I BROKE IT, THE
HANDLE CAME OFF.
>> YOU DID NOT.
>> I TOLD YOU I COULD BREAK
SOMETHING.
>> GO ONE MORE TIME.
>> Chuck: HOW AM I DOING?
I KNOW YOU'RE STILL IN SCHOOL.
>> AND THEN YOU CAN CATCH IT.
THERE YOU GO.
AND YOU COULD KEEP GOING TO YOUR
DESIRED THICKNESS.
WE'RE MAKING RAVIOLI TODAY.
>> Chuck: IS THIS SOMETHING
YOU'RE LEARNING IN THE PROGRAM?
>> YES, I MAKE IT EVERY WEEK FOR
OUR RESTAURANT.
>> YES, YOU DO.
>> Chuck: WHAT KIND OF FILLING.
>> WE'VE GOT SOME FRESHLY MADE
CHEESE WITH CHIVES.
GONNA ADD SOME CHIVES IN HERE,
LEMO
LEMON ZEST, AND A PINCH OF SALT.
>> AND FRESHLY MADE CHEESE.
>> Chuck: HOW CLOSE ARE YOU TO
GRADUATING?
>> I STILL HAVE A YEAR TO GO.
>> Chuck: WHAT DO YOU LIKE ABOUT
THIS PROGRAM?
>> THE HANDS-ON WE GET TO DO.
OUR CLASS SIZES ARE REALLY
SMALL, SO WE LEARN A LOT O
TECHNIQUES IN DEPTH TO MAKE SURE
TECHNIQUE.
ONCE WE HAVE OUR FILLING, WE
TAKE THE SHEETS OF PASTA WITH
THIS SQUARE STAMP THAT WE HAVE,
AND THEN WE ADD OUR FILLING IN
.
>>CHUCK: SO YOU'VE MADE IT INTO
A LITTLE BALL.
VERY COOL!
>> THEN W LAY THIS O TOP.
>> Chuck: AND WHAT ABOUT YOU,
ALREADY LOOKING AT INTERNSHIPS?
>> YEAH.
>> Chuck: HOW'S THAT GOING?
>> IT'S GOING WELL.
IT TAKES A WHILE TO FIND THE
RIGHT FIT FOR EVERY CULINARYIAN.
BEST.
>> Chuck: WHAT ARE YOU BRUSHING
ON THERE?
>> JUST WATER TO CREATE A SEAL
AROUND THE RAVIOLI.
>> Chuck: AND THIS IS MADE FOR
MAKING RAVIOLI, THIS LITTLE
>> YES.
>> DO ME A FAVOR AND PICK THAT
UP AGAIN, AND KEEP THE BALL IN
THE CENTER.
>> Chuck: AND STAMP IT?
>> YEAH.
>> AND ANOTHER ONE THERE IN THE
CENTER.
>> Chuck: AND THEY'RE
TRANSFERRED TO THE PAN.
>> WE BOIL THEM FIRST AND JUST
GOT IT STARTED FOR THE SHOW AND
THEN WE HAVE BROWN BUTTER, SOME
SALT AND SOME PEPPER.
A LITTLE BIT OF SALT, A LITTLE
BIT OF PARMESAN CHEESE.
>> Chuck: IS THERE A NAME FOR
THE DISH, SOMETHING WE WOULD
CALL THIS?
[LAUGHTER]
>> Chuck: MY JOB TO ASK THE BEST
QUESTIONS.
AND IF YOU KNOW SOMEONE WHO
MIGHT BE INTERESTED IN LEARNING
CULINARY SKILLS AT BAKER
COLLEGE, IT'S AN AWARD-WINNING
CULINARY PROGRAM.
INSTITUTE OF PORT HURON.