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
Take your cooking to the next level in Gordon’s first MasterClass on essential methods, ingredients, and recipes.
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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.

hope the class can be longer and more content, but each section was amazing, learned so much

I enjoyed getting to know Chef Ramsay in this class. His passion for what he does was contagious! I am sure my skills are much better after this class. Especially noteworthy was the segment on how to make pasta.

Everything was absolutely amazing and i learned techniques that usually people look over

Just a foodie, it was great. One thing. I wish we learned more about herbs and the mixing of flavors and textures. That is all. Chef on.


Comments

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.

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!