Fettuccine Alfredo

I chose to reflect on this lab because it is something we make a lot at home, but at home we make it differently.  At home we don’t make our own alfredo sauce.  So it was a new cooking experience to see how alfredo sauce can be made.

Yes, I enjoyed this lab because it was something I have not really done before.  Normally we make pasta and buy a sauce to put on it, so I found it interesting making our own.

Our product did not turn out the way I hoped because the noodles weren’t cooked evenly at all.  Some noodles did cook el dente but others weren’t even close, and others were stuck together and hard.  So the cooking of the noodles were very uneven and I’m not sure why because we kept it the same temperature and kept them boil for ten minutes.  Otherwise the sauce was pretty good but I wouldn’t add the garlic next time.

Yes, my group did work well together during this lab.  Each of us had a role in the process and we stuck to that role and were on task working together.

If I were to do this lab again I would like I said not add garlic and I would also test the noodles more often and I would not add parsley to the finished product.