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.
2 Estrellas Michelin (restaurante Trigabolo), coordinador del Comité Científico del Gambero Rosso Academy.
Course Content
Course Content
2 - Presentation of Ingredients and Equipment
3 - Spicy Garganelli with Garlic Sauce
4 - Spaghetti Alla Chitarra Served Lukewarm with Crunchy Vegetables and Shallot Oil
5 - Tagliatelle with Pigeon Ragout and Toasted Almonds
6 - Maltagliati with Chickpea Cream, Clams and Rosemary Oil
Free
7 - Lunghetti with Mushrooms and Celery Bearnaise
8 - Guinea Fowl Medals with, Parmesan Zabaione and Crunchy Prosciutto
9 - Meat Lasagnetta with Bechamel Sauce and Parmesan Air
10 - Potato Tortelli with Stracchino Cheese, Whipped Butter and Sprouts
11 - Squash Cappellacci, Toasted Sesame, and Candied Orange Peel
12 - Cannelloni with Asparagus, Mussels and Rolled Bacon
13 - Tortellini in Broth
14 - Passatelli
Before you go
Course Recipes
About this Course
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.
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)
Meet your Instructor
2 Michelin Stars (Trigabolo), Scientific Committee Coordinador at Gambero Rosso Academy
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.
Master the art of fresh egg pasta and create delicious masterpieces in your kitchen
What you'll learn
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
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
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What a course !
Really good course ! With a lot of tips and tricks very useful ! Highly recommend !