VATFACS INSTITUTE

This hands-on session explores how simple, low-equipment pasta techniques can teach foundational culinary skills in high school classrooms. Participants will make confetti pasta, flour-cured gnudi, and rustic trahana—methods designed for limited equipment and mixed skill levels.
These techniques bring concepts like hydration, gluten development, and ingredient functionality to life while modeling student engagement strategies. Participants will taste samples and leave with practical, repeatable approaches that make complex ideas memorable and fun.