Tallahassee’s Culinary Arts nutrition class makes fresh spinach pasta. Students extruded the pasta by hand and made vegetable lasagna, fresh ricotta ravioli and tortellini.
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Chef Pettineo’s nutriton class made gluten-free sweet potato gnocchi. The sauce is a guilt free carbonara. The class also made zucchini and carrot noodles to test out some carbohydrate alternatives.