Fresh Homemade Pasta Master Course
Casa Local Aromas
Course Curriculum
Ciao! Start Here
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Learning About the Flours Used in Pasta-making
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Basic Pasta Dough Recipes
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- Chickpea Flour and Egg (Gluten Free) (1:58)
- Hard-wheat Flour and Water: Semolina Flour and Water (1:53)
- Soft-wheat Flour and Water: 0-Type Flour and Water (1:19)
- Soft-wheat Flour and Egg: 0-Type Flour and Egg (1:34)
- Soft-wheat Flour and Soy Lecithin: Eggless 'Egg' Pasta (1:25)
- Why Resting Time Is Important for the Dough
Naturally Colored Pasta Doughs
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Plain Pasta Shapes
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- 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)
Stuffed Pasta Shapes
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- 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
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How to Use a Pasta Machine
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How to Store Uncooked Pasta
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How to Cook Pasta
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