From Thomas Keller's MasterClass


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

Topics include: Agnolotti


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

Topics include: Agnolotti

Thomas Keller

Teaches Cooking Techniques

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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 really learned so much and I liked learning the basics to build upon. I know that you probably don't cook in this venue but I would love to have amazing foods that don't have flour or sugar. A cooking class for health that is just as yummy and beautiful to eat.

Thomas Keller is without match as an instructor!

Wonderful "Essentials" class to start with. I hope Chef Keller makes a series of these classes, taking us further into different ingredients, refining cooking techniques, novel sauces, and other recipes. Would love to see him delve into seafood and meats, and of course desserts. His teaching style, precision, and attention to detail are very inspiring.

Absolutely fantastic ! Love the orientation around techniques versus recipes. I learned so much that I thought I already knew - don't blindly pepper; 4 minute eggs with olive oil (best ever); tomato concasse; "sand" asparagus - on and on. The clarity was terrific - ingredients + execution! And repetition !! Thank you Chef !


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!

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?


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

Ian M.

QUESTION: What is the yield for this recipe? I'd like to know BEFORE I make it so my teenage boys don't starve :). Thanks in advance...

Philipp B.

Initially rolled out the dough too thin which caused them to tear when filling. Second to smallest setting worked better for me. The filling is absolutely delicious!