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Fresh Egg Pasta

An expression of passion for food and attention to detail. From the choice of ingredients to the careful kneading and rolling, each step in the creation of fresh pasta is performed with great dedication.

Igles Corelli

2 Michelin Stars (Trigabolo), Scientific Committee Coordinador at Gambero Rosso Academy


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.
317_Corelli_Presentación 1

Course curriculum

Course Content

Chapter 1 - Presentation and recipe book
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
317_Corelli_Presentación 2
This dish looks so appetizing!
Susan Malfermo

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!!

Loved it
Woody Lockhart

One of the best courses so far.

How you can make different types of pasta, with different techniques and different fillings ?
Abdulrahman

I liked very much .

Great job
Nikolas Tsafos

Great job

Gooooooood
MOHAMMAD BKERAT

Gooooood

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.

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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?

  • 4 h of HD video
  • 12 recipes 
  • 62 lessons
  • Recipe book
  • 13 Quizzes
  • Certificate
  • Español, English, Italiano (VO)
  • English, Español, Italiano, Français (BETA), Português (BETA), Deutsch (BETA)
Level
  • Medium

Ratings and Reviews

4.8
Avg. Rating
208 Ratings
5
23
4
2
3
0
2
1
1
0
What's your experience? We'd love to know!
Nikolas Tsafos
Posted 5 days ago
Great job

Great job

×
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MOHAMMAD BKERAT
Posted 3 months ago
Gooooooood

Gooooood

×
Preview Image
Rodney Papazissis
Posted 4 months ago
Referência excelente

Ótima apresentação e didática

×
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Michal
Posted 4 months ago
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*

×
Preview Image
Woody Lockhart
Posted 5 months ago
Loved it

One of the best courses so far.

×
Preview Image
Abdulrahman
Posted 5 months ago
How you can make different types of pasta, with different techniques and different fillings ?

I liked very much .

×
Preview Image
Susan Malfermo
Posted 5 months ago
This dish looks so appetizing!

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!!

×
Preview Image
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What's your experience? We'd love to know!

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