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Culinary Arts

Method: Making Pasta Dough

Gordon Ramsay

Lesson time 12:53 min

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.

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Gordon Ramsay
Teaches Cooking I
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it is what it is. Gordon is great. I look forward to start.

This class helped me understand alot of things such the side of cooking no one really knows about also i learned alot from the recipes

I was able to apply what I learned in teaching my high school students different techniques, skills and recipes. As well, as applying it in my own kitchen. I also appreciated that this is something my husband and I could do together.

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Comments

Viviane

I made this Pasta Dough and made prawn ravioli with it. I loved it. It turned out delicious. But I hd too much dough, I didn't use almost half the dough. Then I wrapped it again in plastic wrap and left it in the fridge, the next morning the dough turned grey. Does someone know why this happened? And does this mean I can never make the dough 1 day in advance? Because it turned grey in only 12 hours.

Sharron

What is so special about doing it straight on the worktop?, I see that all the time on youtube videos and it just seems messy. What is wrong with starting off in a bowl?

A fellow student

I am actually completely taken aback by Gordon recommending that you might put truffle oil in the pasta dough. This is coming from a man who said that truffle oil is "One of the most pungent, ridiculous ingredients known to a chef." I hope Gordon sees this.

Dominic L.

Excellent lesson that exemplifies the energy and effort required to make delicious pasta! Question: can you please advise on how to make the pasta dough without egg? We have an egg allergy in our house.

Stefano Z.

Gordon Ramsey & Carlos Santana best Masters so far..PURE MAGIC in their words and expressions! Worth it the whole course only for them.

Clemma W.

I managed to find Type 00 flour, and what a difference! I've been making fresh pasta every 1-2 weeks, watching this video every time, and Gordon is right. This is all about touch and getting to know the dough. He suggested adding some herbs, or flavoured salt. I decided to try some dried tarragon and it was delicious!

Clayton

I have seen this same lesson with massimo botturo but Gordon explains this so much better than massimo!

A fellow student

Only problem with cooking in a truck sleeper I can’t really make fresh pasta. Space is at a premium and keeping my machine onboard the truck is a sad little inconvenience. I keep my store bought pasta in a plastic container.

A fellow student

I discovered the idea of a bit of olive oil by experimentation ... recipes for pasta dough before never caled for the oil.

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.