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
Ciao! Start Here
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Learning About the Flours Used in Pasta-making
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Hard-wheat Flour (Semola) and Water Pasta
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- 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
Soft-wheat Flour and Water Pasta
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Soft-wheat Flour and Egg Pasta (PLAIN)
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- 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
Soft-wheat Flour and Egg Pasta (STUFFED)
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- 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
Soft-wheat Flour and Soy Lecithin Pasta (Eggless)
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Naturally Colored Pastas with Soft-wheat Flour
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Decorated Pastas
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Sauces and Broths (BONUS CONTENT)
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How to Use a Pasta Machine
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The Local Aromas Foodie Store
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Meet the Bianchini Family
100% Made in Italy.
Local Aromas is an Italian family-run company specialized in food and wine experiences in Italy. Co-founders Valeria and Benedetta Bianchini have designed and curated this and all courses in our online cooking school Italian Home Cooking (made simple!) with the support of our local experts. Meet our family, the Bianchini family.
How to Access This Course
The Fresh Homemade Pasta Master Course is part of our Italian online cooking school and community, Italian Home Cooking (made simple!). You can purchase it individually as a family or corporate gift by contacting us.
