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Fresh Homemade Pasta Master Course
The Story
Let the Journey Begin
Fun Facts About Pasta
The Beauty of Homemade Pasta
The Flours
The Different Types of Wheat Flour in Italy
Hard Wheat is High in Protein and Gluten
What Pastas Are Made With Hard Wheat?
Hard-wheat Flours Available in Italy
Soft Wheat Is Low in Protein and Gluten
What Pastas Are Made With Soft Wheat?
Soft-wheat Flours Available in Italy
The Classic Wheat Doughs
Semolina (Hard Wheat) Flour and Water (1:53)
0-Type (Soft Wheat) Flour and Water (1:19)
0-Type (Soft Wheat) Flour and Egg (1:34)
0-Type (Soft Wheat) Flour and Soy Lecithin: Eggless 'Egg' Pasta (1:25)
Why Resting Time Is Important for the Dough
The Colored Wheat Doughs
About Colored Doughs
Brown Dough (1:32)
Green Dough (2:29)
Orange Dough (2:41)
Purple Dough (2:37)
Colored Striped Pasta (1:03)
Doughs With Other Flours
Which Other Flours?
Chickpea Flour and Egg (Gluten Free) (1:58)
How to Use a Pasta Machine
Assembling Your Pasta Machine
Folding and Rolling the Dough with a Pasta Machine (0:40)
Plain Pasta Shapes
Cavatelli: Semolina Flour + Water (0:55)
Chitarra: Semolina Flour + Water (0:57)
Farfalle: 0-Type Flour + Egg (or Soy Lecithin) (1:03)
Fettuccine: 0-Type Flour + Egg (or Soy Lecithin) (0:43)
Fusilli: Semolina Flour + Water (0:27)
Garganelli: 0-Type Flour + Egg (or Soy Lecithin) (0:47)
Gnocchetti: 0-Type Flour + Water (0:29)
Lasagna Sheets: 0-Type Flour + Egg (or Soy Lecithin)
Malloreddus (Gnocchetti Sardi): Semolina Flour + Water (1:00)
Maltagliati: 0-Type Flour + Egg (or Soy Lecithin) (0:24)
Orecchiette: Semolina Flour + Water (1:22)
Pappardelle: 0-Type Flour + Egg (or Soy Lecithin) (0:20)
Pastina: 0-Type Flour + Egg (or Soy Lecithin) (0:35)
Sfrisolate: 0-Type Flour + Egg (or Soy Lecithin) (0:42)
Strangozzi: 0-Type Flour + Water (0:38)
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 Store Uncooked Pasta
Preparing Your Fresh Homemade Pasta Pantry
Store In the Fridge
Freeze the Pasta
Dry Out the Pasta
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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