Who This Pasta Course Is For
Everyone.
It's for anyone who wants to learn to make authentic fresh homemade pasta from scratch. Whether you're a beginner or an expert, the lessons have been designed to guide you step-by-step through each process with the support of text, images, and pre-recorded videos. Learn from home anytime, at your own pace, and on your own schedule.
What You'll Find in the Course
Ingredients. Stories. Recipes. Tools. Tips.
Understanding the basics, the ingredients, the tools, and the whys of cooking is essential. Learning about the local traditions and origins of the different pasta shapes add value to what you are preparing. And knowing how to cook, serve, and store each type of pasta is important. We have included this and more in our Fresh Homemade Pasta Master Course with over 60 lessons and more than 25 different pasta shapes.
Course Curriculum
Available in
days
days
after you enroll
Available in
days
days
after you enroll
Available in
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days
after you enroll
- Basic Dough Recipe: Hard-wheat Flour and Water (1:53)
- Why Resting Time Is Important for the Dough
- Cavatelli (0:55)
- Chitarra (0:57)
- Fusilli (0:27)
- Malloreddus (Gnocchetti Sardi) (1:00)
- Orecchiette (1:22)
- Strascinati (0:38)
- How to Store Uncooked Pasta
- 5 Important Steps When Cooking Fresh Pasta
- 5 Important Steps When Cooking Dried Store-bought Pasta
Available in
days
days
after you enroll
Available in
days
days
after you enroll
- Basic Dough Recipe: Soft-wheat Flour and Egg (1:34)
- Why Resting Time Is Important for the Dough
- Folding and Rolling the Dough with a Pasta Machine (0:40)
- Farfalle (1:03)
- Fettuccine (with a Pasta Machine) (0:43)
- Garganelli (0:47)
- Lasagna Sheets (with a Pasta Machine)
- Maltagliati (0:24)
- Pappardelle (0:20)
- Pastina (0:35)
- Sfrisolate (0:42)
- Tagliatelle (0:31)
- Tagliolini (with a Pasta Machine) (0:56)
- How to Store Uncooked Pasta
- 5 Important Steps When Cooking Fresh Pasta
Available in
days
days
after you enroll
- Basic Dough Recipe: Soft-wheat Flour and Egg (1:34)
- Why Resting Time Is Important for the Dough
- Folding and Rolling the Dough with a Pasta Machine (0:40)
- Traditions, Fillings, and Shapes of Stuffed Pasta
- Half-moon Ravioli (Flat) (0:31)
- Half-moon Ravioli (Standing) (0:39)
- Lanterne (Lanterns) (0:36)
- Quadratini (Small Squares)
- Ravioli by Hand (1:20)
- Ravioli with a Mold (2:12)
- Ravioli with a Stamp
- Triangle Ravioli (0:27)
- How to Store Uncooked Stuffed Pasta
- 5 Important Steps When Cooking Stuffed Pasta
Available in
days
days
after you enroll
Available in
days
days
after you enroll
Available in
days
days
after you enroll
Available in
days
days
after you enroll
Available in
days
days
after you enroll
Available in
days
days
after you enroll