From Gordon Ramsay's MasterClass

Method: Making Pasta Dough

While studying in Italy, Gordon learned the process of creating handmade fresh pasta for incredible Italian dishes. Now, he's sharing what he's learned with you.

Topics include: Making Pasta Dough

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While studying in Italy, Gordon learned the process of creating handmade fresh pasta for incredible Italian dishes. Now, he's sharing what he's learned with you.

Topics include: Making Pasta Dough

Gordon Ramsay

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Transform your cooking

This is Gordon Ramsay like you've never experienced. The seven-star Michelin chef takes you into his home kitchen to learn everything from kitchen setup and buying the freshest ingredients to constructing unforgettable dishes. In this MasterClass, you're not just learning recipes, you're learning how to take your cooking to the next level.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

Unbelievable class, thank you Gordon such a good teacher and technician. Bernard

It teached me lots of things : from recipes to having more respect for the ingredients. It made me cook more often, and I know how to chop now. It is an amazing form of art. Great Masterclass !

I loved every minute of his lessons because he was so passionate about it. He explains why - my ears perk up extra when he says “because” - I know a nugget of teaching gold is coming my way. I’ve already tried cooking salmon. Looking forward to practice practice practice.

1- Kitchen Layout 2- Knife Skills 3- Making Pasta Dough 4- Rolling Pasta Dough 5- Advice for Life

Comments

Clemma W.

I tried this on Sunday night and it was so much fun! What do you think? Trying to get 00 flour in South Africa is difficult (unless some fellow South Africans can advise?) and a chef friend said I can use bread flour, just blitz it in a blender to make it finer.

Ian R.

Gordon Ramsay is an unbelievable teacher! I’ve been making my own pasta for a while. I learned on YouTube, but I was always feeling like I was doing something wrong. After watching this, I see exactly what I was missing! So many little tips that I can’t wait to try!

tom

Not moving but have same questions. Have a very tiny kitchen with formica counter top, Do surfaces really matter?

Grace P.

I have 2 questions - 1. We are moving - the old countertops were Granite, the new ones will be Quartz. Will this work differently on quartz tops (different temperature properties than marble and granite)? 2. White flour vs Wheat vs Semolina for fresh pasta...thoughts?

Richard

Jason, your tip was absolutely right. By letting the pasta dry on the marble surface, we were able to prepare better ravioli. This time, it was spinach and ricotta with sage butter, which was much tastier than the shop bought filled pasta. Thank you.

Richard

Our first attempt was fun, but needed a sense of humour. I bought the Atlas 150 that Gordon uses. We did get to level 8 depth, but much of it just stuck together. So, in the end, we re-rolled half of the dough and stopped at level 6, which was more manageable and we enjoyed prawn and crab ravoli with a seafood bisque. Really enjoyed it - a bit like making pastry. Looking forward to other pasta shapes.

Hana O.

My dough is in the fridge! Can't wait to roll out the dough and make some pasta, this is my first time!

Rachel J.

It's not ravioli, but here is my pasta with a creamy mizithra herb sauce. Turned out so so good. Can't wait to get that dough roller so my noodles are thinner and consistent!

Susan

Been making pasta forever. It is my favorite food to make, and eat! Found the work area a bit messy, but he seemed to have fun! I like using a scraper to bring my flour and eggs together, I use 100 gr of 00 flour per large egg. . Nice presentation. Thank you Chef

Ardith W.

Loved this information. It seemed like I had to add quite a bit of 'dusting' flour to keep it dough from being sticky. Okahy, waituing my 20 mins then will begin to make some actual pasta.