14/09/2026
Today’s kitchen adventure: fresh pasta and pizza dough from scratch!
Akala mo simple lang—flour, eggs, konting knead… pero habang tumatagal, parang kasama na pati buong pagkatao mo sa pagmasa.
We started by making our fresh pasta, mixing and kneading the dough until smooth, then rolling and shaping it. And yes, kailangan talaga ng patience. Hindi pwedeng “pwede na ’yan, Chef!”
Next up, pizza dough! Knead, rest, and wait for the dough to rise. Dito mo mare-realize na pati dough kailangan ng time to grow. Sana all may character development.
After all the hard work, finally, cooking time!
For our fresh pasta, we made pesto pasta—fresh, aromatic, and simple but full of flavor.
And of course, our pizza dough became a classic Margherita pizza. Tomato, mozzarella, and basil. Simple ingredients, pero kapag tama ang dough at technique, ang sarap!
From flour and dough to fresh pesto pasta and homemade Margherita pizza.
Nakakapagod? Yes.
Magulo ang station? Medyo.
Pero worth it kapag nakita at natikman mo na yung final result.
Another day of learning, kneading, cooking, and eating in chef school.
Freshly made from scratch, and made with a lot of patience… at konting dasal para maging maayos ang dough!
