From Gordon Ramsay's MasterClass

Method: Rolling Pasta Dough

Gordon shows you how to roll out delicate, paper thin pasta that's perfect for ravioli, tortellini, fettuccine, and a variety of other noodles.

Topics include: Rolling Pasta Dough


Gordon shows you how to roll out delicate, paper thin pasta that's perfect for ravioli, tortellini, fettuccine, and a variety of other noodles.

Topics include: Rolling 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.


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

The concept of cooking at home, to my most precious audience, was exposed to higher areas. My son and I shared the experience of making chicken supreme with root vegetables and the bond we had is well worth the cost of this course.

Great tips on making eggs and not over cooking them. I also found the Uni and interesting add...definitely have to try this :)

I felt a connection to Gordon and his love for food. It makes me excited to go cook in my kitchen!

Gordon isn't only an amazing chef, he's an inspiration to anyone wanting to achieve their dreams. Fantastic course! I'll probably watch some of these lessons again.


James E.

I learned a bit about pasta making in Italy from chefs...and I had already been making it for years. This lesson and the last lesson reinforced so much! My family actually laughed at me for wanting to make homemade noodles. Then they tasted. Formed and dried pasta has its place but only a 'madman' would spend the money to have a true bronze die machine at home to produce the wonderful variety of shapes. These lessons are a splendid way to get started...and, as Gordon Ramsay suggests, to understand Italian nonnas.

Ken R.

I don't have an assistant, can I cut the strand of dough in half at some point? (Say at about mark 7 or 8). Should I use half of the dough (ball) instead? Can I freeze the unused portion of dough?

Gami R.

Can the dough be left in the fridge for overnight? Or can it be made 2 or more days in advance?

Grace P.

Flour vs cornstarch for dusting? Flour would incorporate into the dough, cornstarch would just leave it not sticking. Which is better?

Grace P.

Gordon specifically referred to the temperature of granite and marble tops. We are moving from granite to quartz. Any idea how that affects this process?

Paul C.

Cant wait to try this at home, is there a wait to prevent the pasta from pulling to one side as your are thinning it out?

Jason W.

I would fight Justin to be your assistant. I'm married so I would never been on Tinder.

Maricha K.

brilliant. My husband will have to help, he doesn't do Tinder (I hope) but The Land Cruiser Club he'll have to ditch his phone for pasta.


Great lesson. For all the commentators questioning Gordon's choice of rolling out the pasta in one long sheet rather than dividing it into more manageable sections: I suspect he did this to demonstrate how much pasta you get out of one little dough ball when you roll it properly. This was a very effective visual display and made the lesson a lot more entertaining and memorable. I doubt that he expects people to work with that much dough at one time. Teaching doesn't have to be literal and it's often better when it's not. The best pasta I ever had was in Rome. I was sitting at a table in an alley and the ravioli literally melted in my mouth. I asked the server how they got the pasta to do that and he pointed across the alleyway to a small storefront. "They make it fresh for us every day," he said. I've never had pasta like that since.

Basak S.

My kitchen is smaller than the dough:) But it is great to watch how he does everything with passion and love. If one day I have a big kitchen I will sure try it...