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Italian Pastas: Free Course

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  1. Chapter 1 – Course Presentation
    About this course
  2. What you’ll learn
  3. Recommended equipment
  4. Recipe book
  5. Chapter 2 – Making fresh pasta doughs
    Fresh pasta with eggs
  6. Fresh spinach pasta
  7. Fresh egg-free pasta
  8. QUIZ: Making fresh pasta doughs
    1 Quiz
  9. Chapter 3 – Fundamental Pasta Shapes
    How to roll pasta dough
  10. Spaghetti
  11. Fettuccini
  12. Pappardelle
  13. Farfalle
  14. Filled triangles
  15. QUIZ: Pasta Shapes
    1 Quiz
  16. Check out the ‘Fresh Filled Pasta’ course
  17. Chapter 4 – Stuffed Pasta: Agnolotti dal Plin with black butter and rosemary
    Preparing the filling
  18. Finishing the filling
  19. Grinding the filling
  20. Rolling the dough
  21. Shaping and filling the Agnolotti
  22. Agnolotti: Finishing
  23. QUIZ: Agnolotti dal Plin
    1 Quiz
  24. Check out the ‘Fresh Filled Pasta’ Course
  25. Chapter 5 – Maltagliati with chickpea cream
    Maltagliati with chickpea cream
  26. QUIZ: Maltagliati
    1 Quiz
  27. Check out the ‘Fresh Egg Pasta’ course
  28. Chapter 6 – Pasta d'auteur: Cacio e pepe, lemon and caviar
    Contemporary Cacio e Pepe: Introduction
  29. Tagliolino
  30. Smoked butter
  31. Pepper mix
  32. Cacio e pepe and cheese water base
  33. Contemporary Cacio e Pepe: Finishing
  34. QUIZ: Contemporary Cacio e Pepe
    1 Quiz
  35. Check out the ‘Colorful Italian Pasta’ course
  1. Become a member
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Italian Pastas: Free Course QUIZ: Agnolotti dal Plin QUIZ: Agnolotti

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