About This Course

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Pasta is the heart of Italian cooking, the key ingredient of Italy's cuisine from North to South. With over 300 different known shapes, pasta can be divided into 2 main categories:

  1. Dried pasta: Pasta secca, in Italian. Whether produced commercially or handmade, it is dried, packaged, sold in stores, and has a long shelf life. Think about spaghetti, penne, fusilli, bucatini, dried fettuccine and lasagna sheets. Dried pasta contains only about 10% - 12% of water.
  2. Fresh pasta: Pasta fresca, in Italian. It can be made with or without eggs, it can be stuffed or plain. Ravioli, tortellini, fresh fettuccine, cannelloni are just a few examples. Fresh pasta contains about 25% - 30% of water.

This course is all about fresh egg pasta.

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Content Published in This Course

Whether you're a first-timer or a seasoned expert, we will guide you step by step. As you learn and understand, you will become more and more confident when preparing fresh homemade pasta for your family and friends.

You will learn to:

  • understand the different types of soft-wheat flours
  • prepare the main eggless dough recipe
  • prepare an eggless pasta dough (BONUS CONTENT)
  • make 7 different pasta shapes
  • properly knead the dough
  • roll and fold the dough
  • use a pasta machine
  • store fresh pasta (fridge, freezer, dry)
  • cook fresh pasta
  • prepare 3 sauces and 2 broths from scratch

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Weights and Measurements

In this Course, we have included measurements in both metric and imperial systems to help you achieve the absolute best results. Although the imperial system works just as well, for pasta making, we do recommend using a kitchen scale as it will give you very precise measurements and less margin for error.

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