Pasta week in Lords Kitchen saw some serious skill, with many students challenging themselves with ravioli making and complex sauces, on top of making and rolling their own dough. Chefs of the week went to Hannah for researching an innovate way of making ravioli, using a chocolate mould, Ian for making the best tagliatelle i have tasted in years and Chiara and Natasha for their professionally made ravioli using homemade ricotta and homegrown basil
Author: Chris Lord
