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Fresh Homemade Pasta Master Course
Plain Pasta Shapes
Strascinati: Semolina Flour + Water (0:38)
Tagliatelle: 0-Type Flour + Egg (or Soy Lecithin) (0:31)
Tagliolini: 0-Type Flour + Egg (or Soy Lecithin) (0:56)
Testaroli: 0-type Flour + Water (4:26)
Stuffed Pasta Shapes
Traditions, Fillings, and Shapes of Stuffed Pasta
Half-moon Ravioli (Flat): 0-Type Flour + Egg (or Soy Lecithin) (0:31)
Half-moon Ravioli (Standing): 0-Type Flour + Egg (or Soy Lecithin) (0:39)
Lanterne (Lanterns): 0-Type Flour + Egg (or Soy Lecithin) (0:36)
Quadratini (Small Squares): 0-Type Flour + Egg (or Soy Lecithin)
Ravioli by Hand: 0-Type Flour + Egg (or Soy Lecithin) (1:20)
Ravioli with a Mold: 0-Type Flour + Egg (or Soy Lecithin) (2:12)
Ravioli with a Stamp: 0-Type Flour + Egg (or Soy Lecithin)
Tortellini: 0-Type Flour + Egg (or Soy Lecithin) (0:59)
Triangle Ravioli: 0-Type Flour + Egg (or Soy Lecithin) (0:27)
Decorated Pastas
With Fresh Flowers and Herbs
How to Cook Pasta
What Not To Do When Cooking Pasta
Step 1: Decide the Amount of Pasta You Want to Cook
Step 2: Choose the Right-size Pot
Step 3: Adding the Salt
Step 4: The Cooking Time
Step 5: The Final Touch
Testaroli: 0-type Flour + Water
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