Hell's Smitten (Gordon Ramsay x Reader)

Chapter 41- Back to School Part 3/3

Saturday, July 6th, 2013

The next batch of students begins to fill into the room. It's now our turn to teach the students. In preparation for our recipe, I have already got the ovens of each station preheated to 375 degrees.

"Welcome, everyone! I hope you all are ready to learn how to make some delicious spaghetti today," Shaun says to the classroom.

The students look to the front of the room, awaiting instruction.

"Right, so the first thing we need to do is get our pasta noodles started," Shaun starts.

Some of the students begin reaching for their pre-packaged noodles in the cabinets above them.

"No no no no, we'll be making our pasta by hand today. Knowing how to make pasta by hand is a very useful skill and really helps to make any pasta dish just absolutely delicious," he continues.

One of the girls in the far back of the room groans.

"Hey, it's gonna be fun alright?" I shout back to her. She glares at me.

"I hate tedious extra work for no reason," she complains.

"It's not for no reason. You'll see once we finish just how good it is," I explain.

"We'll be using a recipe for four servings of pasta and four servings of sauce, so each station should pair up with the station beside them. Four hands working on a meal makes it go much faster than just two!" I instruct them.

Shaun picks up from where I left off. "Now, let's get a big bowl and whisk together two cups of flour and one-half teaspoon of salt. Once that is done, create a deep well in the center of the flour and crack three eggs into it. Whisk those eggs into the flour and while you're doing that, (Y/N) will explain how to start on the handmade sauce."

"Right, let's get started on our sauce! First, let's chop one medium onion and season one pound of ground beef with some salt and pepper. Once that is done, put the ground beef along with your onion into a large skillet."

I keep up my instructions. "While those students are getting the beef ready, let's begin kneading our dough. You'll want to knead it until it starts to feel a bit firm. You can check if it's ready by slicing into the dough. If you see a lot of air bubbles, you've still got a way to go. Once you've finished with the dough, roll it into a ball and put it inside your mixing bowl. Cover the bowl with plastic wrap and we'll let it sit for thirty minutes."

Shaun takes the lead. "Now that your meat is browned, let's drain that excess grease."

He waits patiently for the students to drain their skillets before continuing. "Great, now let's add in fifteen ounces of tomato sauce and six ounces of tomato paste."

Once they've done so, Shaun lists the further ingredients that will be needed to add to the skillet. "Excellent. Now we have to put in one-half teaspoon of Italian seasoning, one tablespoon of parsley flakes, and one teaspoon of garlic powder. Don't worry, I can repeat myself if anyone needs me to."

The students miraculously appear to keep up with the myriad of ingredients. Shaun looks proudly out over the classroom.

"Doing good, everyone! Now all we need to add is a pinch of crushed red pepper if you like a little heat, one tablespoon of Worcestershire sauce and one tablespoon of sugar. Go on and mix that up nice and good and get it to a boil. Once it starts boiling, add one cup of water, stir it, then reduce the heat and let it simmer for thirty minutes." He finishes with a flourish of sugar into our demonstration skillet.

"While that's on the way to boiling, let's get started on our meatballs!" I say cheerily.

"Let's get another large bowl out. Mix in one pound of ground turkey with a half cup of Italian style bread crumbs. Then, add a half cup of Parmesan cheese, one teaspoon of onion powder, garlic salt and Italian seasoning each to the bowl." I look around the room and wait for the students to look back at me.