To submit requests for assistance, or provide feedback regarding accessibility, please contact



Thomas Keller

Lesson time 18:58 min

Chef Keller teaches you his technique for making a pasta that traps sauce in pockets.

Thomas Keller
Teaches Cooking Techniques
Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.
Get Started

Fundamental techniques. Fantastic food.

Thomas Keller has won more Michelin stars than any chef in America. In his first online cooking class, the founder of The French Laundry and Per Se teaches you the underlying techniques of making great food so you can go beyond the cookbook. Learn how to confit vegetables, poach perfect eggs, make hand-shaped pasta, and bring Michelin star-quality meals to your kitchen.


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

I think the class, as a whole, made me feel more connected to the food prepared, the equipment used, and the mind of great chefs. It was deeply spiritual and philosophical in a way. I hope one day to pass along the love of cooking and the joy it brings people to my children.

I have learned a lot of basic techniques that I was looking for and was unable to find. I also confirmed what I have heard form people that have inspired me in diffrent ways: passion is the keyword and I felt that passion on each of Thomas Keller classes !

I began professional culinary school in Dec of 2019 and due to Covid i was unable to complete it. Watching Chef Keller enabled me to relive my first part of school and have another teacher with to share his techniques.

Cooking techniques are far more valuable than learning how to cook specific recipes. Chef Keller's advice is relevant...even to a small town mom!



A plesure to see Mr. Keller cooking it helps loving these culinary arts! Thanks

A fellow student

I made this last night and it was amazing! My only issue was perhaps I went too thin with a 5 on the pasta roller, because when I rolled between each agnolotti, the dough didn't lift up at all to produce that beautiful pocket that Chef Keller achieves. I pinched it in by hand instead, but I wonder if there is a solution to this.

Jello K.

Omg I have watched 27 lessons without knowing that there was a discussion section! I have been watching it on my iPhone and and the apps don’t have this.

A fellow student

Considering how much time I have spent dealing with Italian food I have never encountered the Agnolotti. I thought there was only Ravioli, but so good to know about this second variety of filled pasta. Delicious and very easy to make!

Matteo A.

I really like the technique of making this pasta, but he didn't show how he did the stuffing. Is it just frozen peas put through a blender? Did he season it? His bacon looks pretty roh to me, I think I would rather fry it first.


I would have liked to see Martin use a manual pasta maker - just like most of his viewers will do...

Clare M.

I made two batches going to 6 then 5 on the pasta roller. I think 6 is too thin and makes the dough hard to work with. All in all very happy with my pasta though!

Clara R.

He mentions he gives suggestion of pasta machine on the cookbook but I could not find it. Does anyone know which one he suggests? I know he uses the Imperia Electric Pasta Machine on this recipe, but since I'm making this pasta at home (not at a restaurant), I'm not sure I need to make this investment. Does anyone know its worth it? Tks!

Diane T.

Totally so fun to watch this entire lesson. So Beautiful how he teaches this lesson on how to make these delicate and beautiful Agnolotti! Onward!

Vicki S.

Amazing how his hands are spotless throughout the entire process!! 👏. That's hard to do!