FLOUR + WATER LESSON: FUSILLI

As usual, I made this with various substitutions based on the ingredients I could get here in Malaysia, given the lockdown situation.
For the proper, original recipe - enrol yourself at @foodfutureinstitute.

INGREDIENTS I used:
🌟For the FUSILLI PASTA DOUGH🌟
Semolina flour
All purpose flour
Water
Olive oil

🌟FOR THE BOLOGNESE🌟
Garlic
Carrot
Celery
Mushroom
Walnuts
Red chilli flakes
black pepper
Dried oregano
Tomato
Red wine
Sundried tomatoes

✍️My submission:
“Took me lots and lots of tried before figuring out how to shape it with a bench scraper. I also used a sushi mat as the surface when shaping which helped a lot!
Can be a pretty meditative process once you get the hang of it 🙂
Am having fun making "play-dough" that can be eaten 😃”

👩‍🏫INSTRUCTOR FEEDBACK:
This looks so good! Despite your challenges, you seemed to have rolled your fusilli well. Your sauce looks well reduced and so comforting! Your basil is a lovely addition. Serve this with some vegan parmesan and you are in heaven! I'm glad this was a hit!