Fresh pasta cooking class

Learn to make fresh pasta using the basic recipe, starting with tagliatelle and noting that the same dough can become ravioli or lasagne in future videos.

Learn to make fresh pasta with three eggs and 300 grams of flour for four, and note how modern portions differ from the traditional one egg per 100 grams.

Compare all-purpose, 00, 000, and semolina flour for fresh pasta, and learn how texture and color arise, plus a basic tagliatelle recipe.

Combine 300 g flour (150 g semolina, 150 g type 0) with 3 eggs, salt, and extra-virgin olive oil, then knead until smooth and rest 30 minutes.

Roll and rest dough with semolina, feed it through the pasta machine from setting 0 to 7, dry briefly, then cut tagliatelle and boil in salted water until al dente.

Learn to make tortelli di patate, a simple Tuscan potato-filled pasta from the mountains near Florence. Use potatoes, tomato paste, parsley, garlic, salt, and pepper, with optional ricotta or cheese.

Make tortelli with fresh pasta dough of 100 g semolina and 100 g all-purpose flour, filled with a potato mix of 500 g potatoes, parsley, salt, garlic, and tomato paste.

Prepare a savory potato filling for fresh pasta by boiling and ricing potatoes, then mixing in garlic, parsley, and tomato paste, and seasoning to taste.

Roll the dough, flour the board, and feed it through a pasta machine to reach the right thickness, adjusting notches. Fill, seal, and cut tortelli for freezing or cooking.

Cook tortelli by simmering ravioli in batches in a pot of boiling salted water for a few minutes, then dress them with your preferred sauce.

Make fresh pasta ravioli filled with ricotta and spinach, with optional fillings like Swiss chard or herbs. Flavor with nutmeg and marjoram, and finish with parmesan.

Learn the basic ingredients for fresh pasta—two eggs and a 1:1 flour mix (100g semolina, 100g flour)—with adaptable fillings and rolling methods using a machine or hand roll.

Master the dressing for fresh pasta by browning butter with crisp sage and parmesan, explore garlicky tomato sauce, meat, or white sauce, and download the recipe.

combine 100g all purpose flour and 100g semolina with two eggs, salt, and a drop of extra virgin olive oil; knead until smooth, then rest at least 30 minutes.

Learn to prepare the ravioli filling by mixing cooked and squeezed spinach, sheep ricotta, grated Parmigiano Reggiano, optional Pecorino, marjoram, and nutmeg, then stir until smooth.

Learn to make ravioli by rolling and folding dough with a pasta machine, fill generously, seal with a fork and pasta wheel, trim, and dust with semolina.

Prepare the brown butter and sage dressing by melting 50 grams of butter, adding sage leaves until crisp, then turn off the heat and set aside for the ravioli.

Boil a pot of salted water and cook the ravioli until al dente, 3–4 minutes, then drain with a slotted spoon and toss with butter, sage, and Parmigiano Reggiano.

Prepare ravioli maremmani filled with ricotta and spinach, finished with a brown butter and sage sauce, ready to enjoy.

Make fresh pasta shaped as butterflies or bow ties from a basic recipe, then dress it with a colorful bruschetta sauce, ham pieces, and greens for an 80s-inspired family meal.

Learn the essential ingredients and tools to make fresh pasta, including three eggs and flour, plus a beef and prosciutto dressing with coconut cream and butter.

Learn to shape butterfly farfalle from a square four-centimeter dough, cutting long strips and pinching to form the bow-tie pasta, then dry for 10 minutes before boiling in salted water.

Melt butter on medium flame, cook until sizzling, stir for about two minutes, adjust with salt and pepper, then add cream and set aside until the pasta is ready.

Learn to boil water, cook fresh pasta in batches to prevent sticking, scoop them into the sauce, and finish with grated parmesan for a quick, flavorful meal.

Learn to make pici, a vegan, flour-and-water fresh pasta from Tuscany, using 500 g flour to 250 g water, with a rye flour touch, served with aglione or fried breadcrumbs.

Combine all-purpose flour, rye flour, salt, water, olive oil, and semolina or cornflour to form pici dough. Gather a wooden board, bowl, fork, knife, rolling pin, and a pot.

Make pici dough by mixing 250 g water with salt and olive oil, add 450 g all-purpose flour and 50 g rye flour. Knead until smooth, rest 30 minutes.

Learn to rest, roll and stretch pici by hand to even thickness, brush with olive oil to prevent drying, then cook fresh or freeze for later.

Cook pici in salted boiling water in batches; these fresh pasta pieces cook quickly and reach al dente in 2–3 minutes, then drain and dress with your favorite sauce.

Learn to make potato gnocchi from real potatoes with eggs and flour, creating a homemade alternative to gummy store-bought gnocchi.

Choose starchy, old potatoes for gnocchi and dry them by steaming, roasting, or boiling whole. Add flour gradually (150–250 g per kilo) and bind with one egg per kilo.

Boil gnocchi and dress with garlicky tomato sauce, meat ragu, pesto, or butter and sage with Parmigiano Reggiano or pecorino, and bake with mozzarella in southern Italy.

Gather one kilo of potatoes, flour, egg, salt, and nutmeg to make potato gnocchi, and prepare a wooden board, pot, ricer or masher, grater, bench knife, and fork.

In this fresh pasta cooking class, steam potatoes in a pressure cooker for 20 minutes with skins on, peel while warm, then rice them on wooden board to make gnocchi.

Combine hot mashed potatoes with egg, salt, and nutmeg; fold in 180 g flour per 1 kg potatoes to form elastic gnocchi dough. Boil to test; they float when ready.

Learn to roll gnocchi dough on a flour-dusted board into an even sausage, cut uniform pieces with a bench knife, and freeze for later, cooking in small batches.

Cook gnocchi in boiling salted water in batches until they float. Wait about 30 seconds, then remove with a slotted spoon, drain gently, and repeat for the second batch.

Prepare and enjoy gnocchi dressed in a simple arugola pesto with arugola and walnuts, with the recipe available on the blog.