Culinary Arts


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.
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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 enjoyed the videos and the workbook. I feel like there should be some projects for us to complete at home.

Listening and watching Chef Keller has been inspirational. I have learned cooking techniques, that i will practice and use from this point forward. Thank you Chef Keller I have really enjoyed your class.

The class was helpful for me I learned a lot of techniques and tips which I didn't know before . Thank you Mr Thomas Keller for sharing and teaching me how to be a better cook.

Sorry my class has concluded. The journey was wonderful. Chef's concluding comments were very generous and really wrapped up the experience with very meaningful points. Meaningful in life as well as cooking. Thanks for sharing Chef Keller. Bon Appetit.


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!

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...