Culinary Arts

Agnolotti

Thomas Keller

Lesson time 18:58 min

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

Play
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 All-Access

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.



Reviews

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

This was a lot of great content! Overall fantastic, my only piece of feedback is that it would have been nice to go just slightly more into techniques in some portions of the lessons, e.g. knife skills, any contamination risk in pickling, etc.

Amazing experience full of fundamental techniques, great perspective and decades of knowledge passed by Thomas. Thank you for a great Masterclass !!

It thought this class started off slow and after watching Wolfgang Puck and Gordan Ramsay I wasn't sure what I would get out of it, but by the end I was truly impressed and learned a lot of great techniques. This was a wonderful class.

Outstanding course taught by Thomas, who you can tell genuinely cares. Looking forward to his second course.


Comments

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 Awesome....so 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!

John R.

I plan on making these this weekend, but my girlfriend doesn’t care for peas. Would an equal amount of roasted butternut squash work as well as the peas?

Susan

I just love making pasta. I have never seen the agnolotti made this way, I will surely adopt this method! Thank you Chef!!!

A fellow student

I went for a red wine braised beef carrot and onion purée this time. Love it. Thank you chef.

Peter B.

Thank you thomas loved watching this class I used your parsnip puree for my filling extremely tasty.

Christine A.

Practicing makes perfection, looks a little challenging. But I want to learn how to make a good pasta.

Gianfranco M.

So first try.. next time would probably keep the paste setting to 3 (a bit thicker..) as it came too thin and/or maybe the filling was still a bit watery - so when pinching some of them broke