Fresh Homemade Pasta Master Course

  Ciao! Start Here

Available in days

days after you enroll

• What is Pasta? Preview
• Make Your Very Own Pasta at Home Preview

  Learning About the Flours Used in Pasta-making

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days after you enroll

• The Different Types of Wheat Flour in Italy Start
• Hard Wheat is High in Protein and Gluten Start
• What Pastas Are Made With Hard Wheat? Start
• Hard-wheat Flours Available in Italy Start
• Soft Wheat Is Low in Protein and Gluten Start
• What Pastas Are Made With Soft Wheat? Start
• Soft-wheat Flours Available in Italy Start

  Basic Pasta Dough Recipes

Available in days

days after you enroll

• Hard-wheat Flour and Water: Semolina Flour and Water (1:53) Start
• Soft-wheat Flour and Water: 0-Type Flour and Water (1:19) Start
• Soft-wheat Flour and Egg: 0-Type Flour and Egg (1:34) Start
• Soft-wheat Flour and Soy Lecithin: Eggless 'Egg' Pasta (1:25) Start
• Why Resting Time Is Important for the Dough Start

  Naturally Colored Pasta Doughs

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days after you enroll

• About Colored Doughs Start
• Brown Dough (1:32) Start
• Green Dough (2:29) Start
• Orange Dough (2:41) Start
• Purple Dough (2:37) Start
• Colored Striped Pasta (1:03) Start

  Plain Pasta Shapes

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days after you enroll

• Cavatelli: Semolina Flour + Water (0:55) Preview
• Chitarra: Semolina Flour + Water (0:57) Start
• Farfalle: 0-Type Flour + Egg (or Soy Lecithin) (1:03) Start
• Fettuccine: 0-Type Flour + Egg (or Soy Lecithin) (0:43) Start
• Fusilli: Semolina Flour + Water (0:27) Start
• Garganelli: 0-Type Flour + Egg (or Soy Lecithin) (0:47) Start
• Gnocchetti: 0-Type Flour + Water (0:29) Start
• Lasagna Sheets: 0-Type Flour + Egg (or Soy Lecithin) Start
• Malloreddus (Gnocchetti Sardi): Semolina Flour + Water (1:00) Start
• Maltagliati: 0-Type Flour + Egg (or Soy Lecithin) (0:24) Start
• Orecchiette: Semolina Flour + Water (1:22) Start
• Pappardelle: 0-Type Flour + Egg (or Soy Lecithin) (0:20) Start
• Pastina: 0-Type Flour + Egg (or Soy Lecithin) (0:35) Start
• Sfrisolate: 0-Type Flour + Egg (or Soy Lecithin) (0:42) Start
• Strangozzi: 0-Type Flour + Water (0:38) Start
• Strascinati: Semolina Flour + Water (0:38) Start
• Tagliatelle: 0-Type Flour + Egg (or Soy Lecithin) (0:31) Start
• Tagliolini: 0-Type Flour + Egg (or Soy Lecithin) (0:56) Start

  Stuffed Pasta Shapes

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days after you enroll

• Traditions, Fillings, and Shapes of Stuffed Pasta Start
• Half-moon Ravioli (Flat): 0-Type Flour + Egg (or Soy Lecithin) (0:31) Start
• Half-moon Ravioli (Standing): 0-Type Flour + Egg (or Soy Lecithin) (0:39) Start
• Lanterne (Lanterns): 0-Type Flour + Egg (or Soy Lecithin) (0:36) Start
• Quadratini (Small Squares): 0-Type Flour + Egg (or Soy Lecithin) Start
• Ravioli by Hand: 0-Type Flour + Egg (or Soy Lecithin) (1:20) Start
• Ravioli with a Mold: 0-Type Flour + Egg (or Soy Lecithin) (2:12) Start
• Ravioli with a Stamp: 0-Type Flour + Egg (or Soy Lecithin) Start
• Tortellini: 0-Type Flour + Egg (or Soy Lecithin) (0:59) Start
• Triangle Ravioli: 0-Type Flour + Egg (or Soy Lecithin) (0:27) Preview

  Decorated Pastas

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days after you enroll

• With Fresh Flowers and Herbs Start

  How to Use a Pasta Machine

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days after you enroll

• Assembling Your Pasta Machine Start
• Folding and Rolling the Dough with a Pasta Machine (0:40) Start

  How to Store Uncooked Pasta

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days after you enroll

• Preparing Your Fresh Homemade Pasta Pantry Start
• Store In the Fridge Start
• Freeze the Pasta Start
• Dry Out the Pasta Start

  How to Cook Pasta

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days after you enroll

• What Not To Do When Cooking Pasta Start
• Step 1: Decide the Amount of Pasta You Want to Cook Start
• Step 2: Choose the Right-size Pot Start
• Step 3: Adding the Salt Start
• Step 4: The Cooking Time Start
• Step 5: The Final Touch Start