今日，我們繼續製作自己的手製意粉💖 小朋友們「用手不用機」，做到多種粗度的寬蛋麵。（我只示範、從旁指導；小朋友們靠自己！）雖然用意粉機和攪拌器更容易製作麵糰 (右下角一位同學發問)，但透過對話：了解到不是每個家庭也幸福的擁有意粉機，而最能了解麵糰的狀態莫過於落手落腳。她旁邊的同學和議，進一步指出自行切割意粉更好玩、更能發揮創意。大家都笑了:) 親手製作麵糰，到切割，到煮好醬汁拌勻，享受雙手滿蛋香、「黏下黏下」，還有做到的成就感--料理的意義，在我而言，也是如是😊 配合自製茄醬，大家也很滿足！（除了我，又忘記給茄醬意粉成品拍照，嗚...... TwT)
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By handmade, we use our hands, our love to knead and cut our pasta in old-school fashion. It might be true that machine or food processor provides us short cut to making pasta, as one of my senior students (on the right hand corner) suggests. But it's interesting to have a dialogue with them: I said not every family can afford to buy one, and you understand your dough by crumbling the ingredients. Her classmate (who dressed in white next to her) agreed and added that it's more fun to cut our pasta as such with our imagination and creativity. Every one smiles:) We enjoy our cooking:,from step one to the final.☺️ And they did it successfully by hand to make fettuccine and pappardelle, only through my demo and guidance (in ONE hour‼️) Most importantly, we enjoy our fresh pasta with tomato sauce.
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Ps. Sadly, though, I forgot again to take picture of my tomato sauce;<
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