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

Teaches Cooking I

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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.

I love that this course gives the tools you need, simplifies the objective, and culminates in a call to action -- Go Fucking Cook :)

I have learned so much in just the first viewing of the lessons. And have already put many techniques to work in my everyday cooking. Now I am going to go back through the lessons and learn more, practice more, and work towards perfection.

He needs to come back to Josephine county. Miss this dudes vibe

i wanted to learn if i should go and work for my passion or go and work for money and i have learned that its all about passion and the joy cooking gives me! (and i learned new ways of cooking)

Comments

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.

Ramona W.

My final Pasta recipe to this lesson from Serious Eats....Perfect Tortellini from Scratch with a Mushroom Filling and a Brown Butter Sauce. Delicious! There were plenty of additional lessons in this pasta lesson and I have completed them all and wow....I can make Pasta!