How to Make the Best Homemade Italian Pasta
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How to Make the Best Homemade Italian Pasta

Learn the juicy secrest to Handmade Pasta from Scracth
0.0 (0 ratings)
Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.
6 students enrolled
Last updated 6/2017
English
Current price: $10 Original price: $80 Discount: 88% off
5 hours left at this price!
30-Day Money-Back Guarantee
Includes:
  • 1.5 hours on-demand video
  • 7 Supplemental Resources
  • Full lifetime access
  • Access on mobile and TV
What Will I Learn?
  • Learn how to make pasta dough with and without eggs.
  • Create delicious meals with the many recipes included
  • Make a variety of different Italian pasta shapes.
  • Develop skills to become a real Pasta Maker.
  • Have a better understanding of the types of flour and ingredients that are best for making homemade pasta.
  • Discover authentic Italian traditional recipes.
  • New lessons, recipes and updates as you'll go deep in this course. You'll never stop learning the art of pasta-making.
View Curriculum
Requirements
  • You just need to have a kitchen! :)
Description

This pasta-making class will turn you in to a true Italian pasta expert!

> Make authentic, fresh Italian pasta, with or without eggs, in different shapes and size. 

> Discover the best filling and sauces for your pasta dishes.

Under my guide you will learn all there is to know about making fresh pasta from scratch. You will learn the differences between all-purpose and semolina flour, how to knead, cut, roll and shape all the pasta varieties.

During this course you will master the fundamental skills required to create a wide range of classic Italian Pasta Dishes. You will learn to make classic fresh pastas such as tagliatelle, pappardelle, ravioli, tortellini, gnocchi and much much more. With endless pasta shapes in existence, once you’ve mastered the processes you will go through in class, there’s no telling what you’ll be creating next!

I will teach you everything I learned during my school year at the International Culinary School in Parma (Italy) and in the Michelin stars restaurants I worked for.

By the end of the course you will have a good repertoire of recipes and the confidence to create some stunning dishes.

Who is the target audience?
  • Beginners and Professional cookers who want to learn the real secrets of Italian Pasta Making
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Curriculum For This Course
10 Lectures
01:19:20
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Start Here
1 Lecture 03:10

In today's lesson, you're going to learn how to make a basic egg pasta dough. Dry pasta you find in the supermarket typically contains no eggs. It's made by mixing just two ingredients: semolina flour—a coarse wheat flour—and water. Big brands in the world of pasta, such as Barilla or De Cecco, make this type of pasta on an industrial scale.

But here you will only learn the true essence of Italian culinary tradition, where things are made by hand, heart and only with the freshest possible products.

In fact, the success of pasta dough lies into high-quality ingredients. Farm-Fresh organic eggs from happy pastured-raised chickens taste better than factory-produced, supermarket eggs. Yeah, it's complicated to find egg vendors around town, but it's not impossible. Do your research on google and visit local markets on Sundays mornings. I'm sure you'll find vendors who are committed to raising chickens ethically and happy.

The same is for the flour. Choose organic, free GMO flour from local producers, organic shops or just shop online.

So, essentially, pasta making breaks down in 5 steps:

  1. Choose your ingredients
  2. Mix and knead the dough
  3. Rest the dough
  4. Roll your pasta
  5. Cook it!

But now, let's get our hands dirty. Ready?

Preview 03:10
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How to Make Extremely Delcious Fresh EggPasta
4 Lectures 32:17

This traditional Northern-Italy pasta speciality can seem intimidating, but you just need to know where to start. The secret to remarkable ravioli dough is stretch. You need a dough to pull over your fillings, one that will bend and expand without ripping. Use the base dough recipe of the first lesson and you’ll be sure to not make mistakes.

Another important factor to successful and super delicious ravioli is. If you ravioli dough is too thick, the edges (where the two layers of dough come together) will be much thicker than the rest of the ravioli, leaving you with undercooked dough, which means your ravioli must go straight into the trash bin. So, whether you’re rolling by hand or using a pasta machine, make sure your dough is thin. You should be able to see the shadow of your hand move behind the pasta sheet when you hold it up to the light. (This is a Ninja Tip) J

In this lesson you’ll learn how to make the classic ravioli. A square shape, featuring wavy edges and filled with just about anything you can imagine. This time we opt for a Northern Italy Classic Recipe with “Gorgonzola”, an Italian cheese (a kind of blue cheese), and pumpkin.

You don't need anything special to make ravioli from scratch. For making ravioli, you will need a rolling pin, a knife, a brush, and a bowl of water. That’s it.

So, let’s dive deep in this lesson. 

Preview 09:51

Homemade Ravioli tastes worlds better than anything you can buy in the store. 

This traditional Northern-Italy pasta speciality can seem intimidating, but you just need to know where to start. The secret to remarkable ravioli dough is stretch. You need a dough to pull over your fillings, one that will bend and expand without ripping. Use the base dough recipe of the first lesson and you’ll be sure to not make mistakes.

Another important factor to successful and super delicious ravioli is. If you ravioli dough is too thick, the edges (where the two layers of dough come together) will be much thicker than the rest of the ravioli, leaving you with undercooked dough, which means your ravioli must go straight into the trash bin. So, whether you’re rolling by hand or using a pasta machine, make sure your dough is thin. You should be able to see the shadow of your hand move behind the pasta sheet when you hold it up to the light. (This is a Ninja Tip) J

In this lesson you’ll learn how to make the classic ravioli. A square shape, featuring wavy edges and filled with just about anything you can imagine. This time we opt for a Northern Italy Classic Recipe with “Gorgonzola”, an Italian cheese (a kind of blue cheese), and pumpkin.

You don't need anything special to make ravioli from scratch. For making ravioli, you will need a rolling pin, a knife, a brush, and a bowl of water. That’s it.

So, let’s dive deep in this lesson. 


Preview 06:41

Ravioli del Plin, is a Northern Italy deliciousness, more precisely it’s a speciality born in the in the hills of Piedmont, the land of truffle and Barolo.

The original recipe is made with fresh egg pasta filled with meat and vegetables. However, in this lesson, we will use just ricotta cheese and spinach because our goal is to just learn the technique that consists in pinching with the fingers the dough between the fillings. It could be tricky at first, but trust me, once you will get used to it you will not stop anymore. :)

How to Make "Ravioli del Plin"
08:04

In today's lesson I'm going to teach you how to make the most famous Italian Pasta: Tagliatelle.

Preview 07:41
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The secrets to Handmade Semolina Flour Pasta
5 Lectures 43:53
How to make Semolina Flour and Water Dough
05:24

In today’s lesson I’m going to show you how to make a typical pasta of Apulia (Puglia in Italian). It’s called orecchiette that means little ears. Although there are many variations of ingredients used to make this pasta shape, traditionally it’s made simply with semolina flour and water.

Orecchiette can be stored at room temperature in a single layer overnight (cover with a clean kitchen towel or plastic wrap). Or can be frozen up to six weeks. First, freeze them in a single layer on a baking sheet, then transfer them to a reseable plastic bag and return them to the freezer. Boil directly from the freezer.


How to Make Orecchiette
06:05

In this video I'm going to show you how to make another cool type of handmade Italian pasta! It's called Malloreddus or gnochetti Sardi. Malloreddus are a kind of pasta typical of the island region of Sardinia. They are made from durum wheat flour, water and salt. 

How to Make Malloreddus with Campidanese Sauce
07:45

In today’s lesson I'm going to teach you how to make potato gnocchi, a delicious all year ‘round dish that was born in the coast of Sorrento, near Naples.

How to Make Potato Gnocchi (Sorrento Style)
09:38

How to Make Fusilli al Ferretto
15:01
About the Instructor
Professional Chef Luigi Potenza
0.0 Average rating
0 Reviews
6 Students
1 Course
I teach how to cook real Italian foods

Hi there! I'm Luigi, I'm an Italian professional chef who loves to teach people how to cook awesome dishes. I am graduated from ALMA the International Culinary School in Parma (Italy) where I've learnt all the techniques to be a real MasterChef. Yep, don't worry I've also worked at a bunch of fancy restaurants, so be ready to learn a lot of both traditional and creative recipes. :)

In my courses I'll do all my best to share everything I know about cooking and baking.