Fresh pasta is a culinary gem, Italy's heritage and a gift to the world
This course allows you to discover the secrets of chef Igles Corelli, as he rediscovers the origins of his philosophy and reinforces its foundations. Like his cooking, the course follows a circular journey, beginning with hand-rolled fresh pasta, such as Garganelli, Spaghetti alla Chitarra and tagliatelle; before moving on to stuffed pasta, such as Tortelli and Cappellacci; and then the baked pasta, such as Lasagnette and Cannelloni.
He then returns to the origin of everything, with Emilian Tortellini in broth, the true navel of the world, and the classic Passatelli.
Upon completion of this online course you will be able to:
- Prepare classic fresh egg pasta to perfection and form various shapes.
- Use a wide variety of ingredients in your pasta such as clams, pigeon, chickpeas, etc.
- Make foams, ragús, confits and more that will serve as a garnish for your pasta.
Course curriculum
Course Content
Chapter 2 - Presentation of Ingredients and Equipment
Chapter 3 - Spicy Garganelli with Garlic Sauce
Chapter 4 - Spaghetti Alla Chitarra Served Lukewarm with Crunchy Vegetables and Shallot Oil
Chapter 5 - Tagliatelle with Pigeon Ragout and Toasted Almonds
Chapter 6 - Maltagliati with Chickpea Cream, Clams and Rosemary Oil
Chapter 7 - Lunghetti with Mushrooms and Celery Bearnaise
Chapter 8 - Guinea Fowl Medals with, Parmesan Zabaione and Crunchy Prosciutto
Chapter 9 - Meat Lasagnetta with Bechamel Sauce and Parmesan Air
Chapter 10 - Potato Tortelli with Stracchino Cheese, Whipped Butter and Sprouts
Chapter 11 - Squash Cappellacci, Toasted Sesame, and Candied Orange Peel
Chapter 12 - Cannelloni with Asparagus, Mussels and Rolled Bacon
Chapter 13 - Tortellini in Broth
Chapter 14 - Passatelli
Course Farewell
What you'll learn
Master the art of fresh egg pasta and create delicious masterpieces in your kitchen
Variety is key to this course. Together with Igles Corelli you will witness the perfect combination between innovation and Italian tradition.
You will discover everything you need to know to make fresh pasta for your restaurant or home, from the ingredients (types of flour, wheat, semolina, etc.) to the utensils.
You will learn different techniques:
- Make pasta dough with a mixer
- Hand kneaded and rolled pasta
- How to use leftover fresh pasta
- Filled pasta
- Steamed filled pasta
- Baked pasta
- Pasta in broth
Who is it for?
This online course is aimed at people interested in cooking and gastronomy, especially those who want to learn how to make homemade fresh pasta using eggs as the main ingredient. It is intended for professionals, hobby cooks, culinary enthusiasts, Italian food lovers, people wanting to expand their culinary skills, gastronomy students, or people looking to learn a new and creative skill in the kitchen.
What you’ll need
- Stand mixer
- Pasta machine
- Comb for garganelli / gnocchi
- Chitarra for pasta
- Rolling pin
- Hand blender
Igles Corelli is a histrionic chef, a master of cooking and of life. The 5 Michelin stars tattooed on his arm are the most striking representation of his long and amazing career.
About Scoolinary
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What are you waiting for?
Take your cooking skills to the next level.
Learn from anywhere at your own pace.
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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.
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Ratings and Reviews
4.8
Avg. Rating
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Michal
Dumb English translation makes this course not understandable
I guess the host have big knowledge and give much valuable information. But the (I guess auto) translation to english make this course not possible to understand. I tried t figure out the meaning but at some moments it was impossible. The translation is so dumb and nonsense that it caused physical pain while listening. Maybe if this will be corrected course will be worth 5*
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He explains how to make the Spaghetti alla Chitarra so thoroughly, including the thickness used on the pasta machine. I look forward making this dish. I am really enjoying this course. Mille grazie!!