Italian Fresh Pasta
Master Italian fresh pasta through doughs, sfoglia, fillings, and traditional shaping techniques for tortellini, ravioli, and other classic forms.
Especialista en pasta fresca italiana y cocina tradicional (Italia)
Course Content
Course Content
1. Course Introduction
Free
2. Flours
3. Fresh Egg Pasta
Free
4. Strozzapreti: Fresh eggless pasta
5. Colored doughs
6. Cappelletti
7. Tortellini
8. Ravioli
9. Passatelli
Test your knowledge
About this Course
From Dough to Fresh Pasta
In this course, you’ll discover the foundations of fresh Italian pasta through a clear progression: selecting flours, preparing doughs, rolling out sfoglia (pasta sheet), and shaping traditional pieces. You’ll work with egg-based, egg-free, and naturally colored doughs, understanding how to adjust hydration, elasticity, and resting time according to the type of flour and the final shape.
Throughout the course, you’ll explore the Italian tradition from a practical perspective that respects the ingredient. You’ll learn to turn just a few ingredients into iconic preparations such as strozzapreti, cappelletti, passatelli, tortellini, and ravioli, paying close attention to handwork, final texture, and those little gestures that make all the difference in great fresh pasta.
By the end of this online course, you will be able to:
- Understand how to choose and combine flours for fresh pasta
- Prepare egg-based, egg-free, and naturally colored doughs
- Roll out sfoglia by hand, controlling thickness, elasticity, and texture
- Shape traditional pastas such as strozzapreti, cappelletti, tortellini, and ravioli
- Apply preservation techniques through drying, freezing, or blast chilling
What's included?
- 1 hr 40 min of HD video (24 lessons)
- 8 recipes
- Recipe book
- 1 Quiz
- Certificate
- Español, English, Français, Italiano (VO), Deutsch, Português
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
Specialist in fresh Italian pasta and traditional Italian cooking
Cristina Lunardini conveys the Italian tradition through fresh pasta, with a technical, approachable, and respectful perspective on doughs, sfoglia, and classic shapes.
Doughs, Sfoglia, Fillings, and Traditional Sealing Techniques
What you'll learn
- Flours and doughs: Identifying flours for fresh pasta, blending 00 flour with semolina, sifting, aerating, forming a flour well, and understanding gluten development.
- Basic egg dough: The classic ratio of 100 g flour per 1 egg, gradual incorporation, hand‑mixing with a raschietto, and resting the dough properly.
- Strozzapreti: A flour‑and‑water dough rolled thicker with the mattarello, cut into strips, and shaped by hand through friction.
- Naturally colored pasta: Doughs made with beetroot, spinach, tomato, cocoa, squid ink, herbs, spices, or vegetable powders.
- La sfoglia: Hand‑rolling with pressure from the center, turning the dough, working the edges, and using touch to control thickness.
- Cappelletti: Preparing a traditional farcia, cutting the sfoglia, filling, and sealing into the classic cappelletto shape.
- Passatelli: A dough of breadcrumbs, Parmesan, egg, lemon, and nutmeg, shaped with a potato ricer.
- Tortellini: Traditional filling with mortadella, prosciutto crudo, pork loin, Parmesan, egg, and nutmeg.
- Ravioli: Ricotta‑and‑spinach filling, preserving the sfoglia, sealing, and cutting the pasta cleanly.
In this course, in addition to the recipes themselves, you will also learn different cooking techniques that will come in handy on many occasions.
The techniques you will learn are:
- Selecting and blending flours for fresh pasta
- Sifting and aerating flours
- Forming a flour well on a wooden board
- Making egg dough
- Making egg‑free doughs
- Preparing colored doughs with natural ingredients
- Using the raschietto and mattarello and managing dusting flour
- Hand‑rolling the sfoglia
- Controlling thickness according to the pasta shape
- Cutting and shaping strozzapreti
- Preparing traditional fillings
- Hand‑sealing cappelletti, tortellini, and ravioli
- Making passatelli with a potato ricer
- Storing fresh pasta
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Frequently Asked Questions
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What's included?
- 1 hr 40 min of HD video (24 lessons)
- 8 recipes
- Recipe book
- 1 Quiz
- Certificate
Available languages
- Español, English, Français, Italiano (VO), Deutsch, Português
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Level
- Beginner
Ratings and Reviews
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how pasta doughs are made and how to take care of the dough,before and after rolled.
I was so keen to know how egg less pastas are made.With this course it had answered my question.Also on how to make different plain pastas and also the filling part.