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

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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.

Reviews

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

Very enjoyable, well presented, and to the point. I learned quite a bit, and it made me excited to cook.

I learned new recipes and it gave me new ideas on how to cook and it showed me that I have a lot to improve. This master class has made me look in a different perspective and showed me a lot of new things it's very good

I've been able to improve overall with techniques I learned from this class!

There were a lot of new things I learned, including many new techniques and ways to interact with food ingredients and tools.

Comments

Stephen D.

That is incredible. Very funny too. I felt absolutely exhausted watching this. Great lesson though. I have one of those machines and will be working on this soon. Hope my kitchen is long enough. :-)

A fellow student

Amazing. Would love to see how gluten free pasta is able to be made. I am celiac and wonder if it’s a similar process

Sharon

Okay, I get why you don't wash your pasta machine; all those cranks and nooks and crannies, you'd never get all the flour out properly and then it'd get really gross really quick. But then, you do have to clean it off somehow, right? So what do you do, like a can of compressed air or something to blow all the flour away?

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.