Discover different types of pasta and enjoy this highly appreciated dish that is loved all around the world.
Pasta is found in every Italian home, and features in a distinct section of every Italian restaurant menu, from trattorias to gourmet restaurants.
For Italians, pasta signifies conviviality, family, and the desire to share and socialize. It is part of daily life; the majority of Italians consume pasta once or twice each day and a meal would be considered unsatisfying without it.
Pasta has spread throughout the world and has evidently combined with several cultures very different from the Italian one. It is interesting to see how when a simple ingredient is combined with local cultures from around the world, something unique and magical is created.
The world of pasta is immense. In this course you will find some of Chef Viviana Varese’s signature dishes, in which tradition is perfectly matched with her creativity in order to produce something unique.
What you'll learn
How to make fresh and dried pasta, both of which are worthy of a Michelin star when made with the right technique.
The diverse world of pasta can be divided into two macro groups: fresh pasta and dried pasta. You will learn how to make both.
Fresh pasta can be split into two categories: with and without egg. According to the region, fresh pasta dough is made either with egg yolks or whole eggs. Every family has its own recipe handed down from generation to generation.
Fresh pasta made without eggs is composed of water and flour and is almost exclusively made in southern Italy.
Dried pasta is fresh pasta made without eggs, extruded into various shapes and then dehydrated in order to prolong its shelf life.
Colored pasta is also popular, and is very easy to make when you know how. It’s very important to choose the correct flour for the type of pasta. Using different types of flour will give completely different results.
Who is it for?
This course of medium difficulty level is aimed at professional chefs, experienced foodies or anyone with a solid basic knowledge of cooking. Some of the recipes are simple and others involve more technique.
What you’ll need
- Machine to knead pasta
- Pasta maker
- Vacuum machine
- Ring cutter
- Hand blender
- Pasta pot
- Precision scale
- Chinois strainer
- Kitchen thermometer
- Smoker + pieces of wood
- Siphon with cartridges
What are you waiting for?
Learn from anywhere at your own pace.
Courses you might be interested in
This Course is included in the Scoolinary Membership
Access all courses with an unlimited subscription
Get unlimited access to ALL of our courses and learn from the Best World Chefs.
Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.
If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.