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

Play

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

Learn More

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.

This class teaches you not only about flavors, and what works, but about life, and how to succeed. It's truly inspirational.

Increadible. Gordon Ramsay is successful because of his passion and it is evident in this class.

Tons of detail, tips, technique. Changed my mind about Mr. Ramsey.

Excited to glean from all the knowledge and goodness of Gordon!

Comments

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.

Susan

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...

Michael S.

My mom always made ravioli, but she never used a pasta machine. Obviously, it wasn't as paper thin as Gordon's; but we loved it. I can't wait to try my pasta machine and Gordon's method. Looks like it's going to take a lot of practice though!