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The most challenging part of the pasta would have to be the timing of everything to get it all to perfection. The onions took a long while to become ready before we threw in the garlic and sauce to simmer, which also took time. if i were to share this recipe to someone, it would have been my grandma so we could compare the two recipes together and pick out the best from each. If i could change it, I would have cut the noodles to be smaller just for the fact i am not a fan of think pasta noodles. too someone trying the recipe for the first time, i would just say to make sure everything is cooked for the right amount of time and do not cut any corners.
It is important that we follow safety and sanitation like a restaurant does because we are handling and serving food to other individuals and it is crucial that everything is clean and safe to eat. We followed these rules by actively cleaning up after ourselves, washing our hands, and keeping everything clean without cross contamination. The most challenging of the lab would be the timing. The timing is everything when cooking to make sure everything is the perfect temp where it is both safe to eat and also delicious. If i were to change the recipe, i would remove the onions and add a more variety of cheese and meats.
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