Competitors should prepare, cook, and present two different pasta dishes of their choice, each serving two covers, on two separate plates, within a maximum of 45 minutes.
The two pasta dishes must differ in the following:
Type/shape of pasta used.
Type of sauce served with it.
Style of garnish and plating.
Only Al Safy pasta products may be used. All varieties approved by the Egyptian Chefs Association will be available at the competition venue.
Pasta must be cooked al dente. Overcooked pasta will result in point deductions.
Recipes (one for each dish) must be submitted in English, and should include: The name of the pasta shape used, a full list of ingredients, and preparation steps.
Recipes must be submitted to the jury on the same day of the competition.
All other ingredients should be brought by the competitor in an unprepared state, not trimmed, cut or sliced. Only stock for the sauce can be pre-prepared and brought ready.
Competitors have to cook the two pasta dishes exactly as described in the submitted recipes.
Judging will be based on:
Speed and efficiency during preparation.
Creativity and innovation in ingredient selection and presentation.
Final taste of the dishes.
Nutritional and health value.
Minimal waste.
Proper preparation and techniques used, knife skills and ingredient handling.
