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Colorful Italian Pasta

Michelin-starred Italian chef Viviana Varese, introduces us to the world of pasta at an advanced level, including a great variety of pastas and sauces.

Viviana Varese

Head chef of ViVa (Alice Ristorante), 1 Michelin Star (Milan, Italy)

Viviana Varese

Head chef of ViVa (Alice Ristorante), 1 Michelin Star (Milan, Italy)

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.

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Course Syllabus

Course Content

Chapter 1 - Course presentation
Chapter 2 - Introduction to Italian Pasta
Chapter 3 - Fresh rainbow pasta ravioli stuffed with pumpkin, chestnuts and parmesan
Chapter 4 - Fresh rainbow pasta with confit codfish, codfish foam, green turnip and lemon
Chapter 5 - ‘Tagliolini all’uovo’ cacio e pepe, lemon and caviar
Chapter 6 - 'Pasta e patate' with pistachio pesto
Chapter 7 - Fettuccelle with green turnip, anchovies, and caciocavallo foam
Chapter 8 - Girella filled with genovese ragu, pecorino fondue, marjoram and lemon
Chapter 9 - Superspaghettino with double tomato sauce, basil cream and parmesan cheese mousse
Before you go

How to make fresh and dried pasta, both of which are worthy of a Michelin star when made with the right technique.

What you'll learn

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
  • Roner
  • Vacuum machine
  • Ring cutter
  • Thermomix
  • Hand blender
  • Oven
  • Pasta pot
  • Precision scale
  • Chinois strainer
  • Whisk
  • Kitchen thermometer
  • Smoker + pieces of wood
  • Siphon with cartridges

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See what our Members are saying

Where is the pasta recipe?

I appreciate seeing how things are put together but there is no recipe for her egg pasta, no information on how to add the Colors to the pasta and no recipe for the pumpkin cream. Definitely lacking information!

Sherry Fenell

Viviana varese grande maestra

E' stato un percorso bellissimo con la pasta . E' interessante vedere l'evoluzione della cucina italiana raccontata da chef di cosi grande livello!

Marco Falcone

ViVa The Course

I’ve completely enjoyed this time spent with Viviana.I found completely alive the name is using and I definitely felt ViVa during this hours. It hasn’t been only a course but a full immersion with the Italian culture!!! In addition there where dishes from my region, Puglia< which I will definitely reply in my kitchen as traditional meal.I’d like to deeply thank Viviana for this journey:GRAZIE

Anna Seccia

The course might have been the best one I have done yet

The chef was amazing. I dont know if she can read the comments, but I, being a non italian speaker, chose to leave the course in italian because the way she presents and speaks about her cooking is unique. The subject was covered, the videos were incredibly interesting, I stayed up all night when I found this course so that I can finish it! Only bad thing, on 1 video the subtitles were wrong.

STAVROS PETAROUDIS

method of cooking and making pasta with the different delish sauces and creams

nothing at all I dislike it.

Sara Elgamal

Great job

Great job

Nikolas Tsafos

Meet your Instructor

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Head chef of ViVa (Alice Ristorante), 1 Michelin Star (Milan, Italy)

Viviana never stops experimenting with novel culinary methods and techniques, and constantly searches for high quality produce. Her dishes unlock the flavors of seafood and meat, combining first-rate ingredients that appeal to the eye and the palate.

About Scoolinary

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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.

What's included?

  • 1h 45 min of HD video
  • 7 Recipes
  • 32 Lessons
  • Recipe book
  • 8 Quizzes
  • Certificate

Available languages

  • Español, English, Italiano
  • English, Español, Italiano, Français, Deutsch
Level
  • Advanced

Ratings and Reviews

4.6
Avg. Rating
488 Ratings
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What's your experience? We'd love to know!
tizianacerullo
Posted 5 months ago
great

amazing course , if you know how to make pasta this course will give you great advise to push your dishes on an upper level

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Nikolas Tsafos
Posted 5 months ago
Great job

Great job

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Baptiste Gry
Posted 6 months ago
Great italian cuisine

Creativity around tradition, very interesting

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Thomas Schroeder
Posted 6 months ago
amazing

love my Italian food... learned A LOT of new ideas in this course.

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MOHAMMAD BKERAT
Posted 7 months ago
Goood

Goood

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Damian Piedrahita
Posted 8 months ago
Excellent!

Dynamic and accessible to everyone, with the experience of Chef Viviana that turns complex recipes into simple steps to follow! A recommended course to complement learning the art of pasta 🙂

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Marco Falcone
Posted 8 months ago
Viviana varese grande maestra

E' stato un percorso bellissimo con la pasta . E' interessante vedere l'evoluzione della cucina italiana raccontata da chef di cosi grande livello!

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Tomas Kulhanek
Posted 9 months ago
creativity

art

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Sara Elgamal
Posted 10 months ago
method of cooking and making pasta with the different delish sauces and creams

nothing at all I dislike it.

×
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STAVROS PETAROUDIS
Posted 1 year ago
The course might have been the best one I have done yet

The chef was amazing. I dont know if she can read the comments, but I, being a non italian speaker, chose to leave the course in italian because the way she presents and speaks about her cooking is unique. The subject was covered, the videos were incredibly interesting, I stayed up all night when I found this course so that I can finish it! Only bad thing, on 1 video the subtitles were wrong.

×
Preview Image
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