Italian Pastas: Free Course
Discover the secret to luxurious fresh pasta: the correct texture and thickness, cooked to al dente perfection. Master authentic Italian pasta together with our expert teachers.
A world that cooks better
It’s not just flour and water. It’s history, culture and precision
In this course, you will learn how to work with pasta as the great Italian masters do: from selecting your ingredients, to the impeccable execution of each shape and filling.
You will learn the secrets behind fresh pasta doughs with perfect elasticity, and discover flavor combinations that will elevate your pasta game. From homemade spaghetti to a sophisticated cacio e pepe with caviar, you will discover how to transform simple ingredients into an extraordinary gastronomic experience.
At the end of this online course you will be able to:
- Make fresh pasta doughs, with and without eggs.
- Shape different types of pasta: spaghetti, fettuccini, pappardelle and farfalle.
- Learn sealing techniques for filled pasta, such as agnolotti.
- Cook classic and contemporary sauces to complement various types of pasta.
- Present pasta dishes in an attractive and professional manner.
Course Syllabus
Course Content
Chapter 2 - Making fresh pasta doughs
Free
Chapter 3 - Fundamental Pasta Shapes
Free
Chapter 4 - Stuffed Pasta: Agnolotti dal Plin with black butter and rosemary
Free
Chapter 5 - Maltagliati with chickpea cream
Free
Chapter 6 - Pasta d'auteur: Cacio e pepe, lemon and caviar
Free
You will dive into authentic Italian cuisine, learning how to prepare various pasta doughs and finished plates.
What you'll learn
Each lesson is designed to give you the confidence and skills to make fresh pasta, allowing you to recreate the magic of Italian gastronomy at home.
Making fresh pasta, with chef Xisco Jordà: Discover how to prepare pasta doughs from scratch, using quality flours and artisanal techniques that enhance flavor and texture.
Spaghetti, Fettuccini, Pappardelle and Farfalle, with chef Juan Manuel Umbert: Learn how to shape Italy’s most iconic pastas, with cutting and rolling techniques that guarantee perfect texture. You will also learn how to form filled triangles, together with Chef Felix Martinez from the Fresh Filled Pasta course.
Agnolotti dal Plin with Black Butter and Rosemary, with chef Juan Manuel Umbert: Make this delicate stuffed pasta, bathed in an aromatic, rosemary infused butter.
Maltagliati with Chickpea Cream, Clams and Rosemary Oil, with chef Igles Corelli: A unique combination of irregular pasta with a smooth chickpea cream, fresh clams and a touch of rosemary oil. This recipe is part of the Fresh Egg Pasta course
Tagliolini al Huevo, Cacio e Pepe, Lemon and Caviar, with chef Viviana Varese: A sophisticated version of the Roman classic, enriched with citrus notes and the luxury of caviar. This recipe is part of the Colorful Italian Pasta course.
Meet your Instructor
A world that cooks better
We are the world’s leading online culinary training platform. We offer courses in cooking, baking, pastry, cocktails and mixology, sommellerie, barista, and nutrition, plus management and marketing courses for restaurateurs.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
About Scoolinary
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All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
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You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
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