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 don't relish cooking. When I heard about this MasterClass I was hoping to learn techniques that would inspire me to enjoy the process. This class satisfied my desire. Best advice given by Chef Keller was to practice. This made me want to try and if you at first don't succeed.....well try again. Thanks!

Being a Chef by trade, I have always pushed myself to continually learn. No matter how basic or advanced the technique is, even if I feel I have mastered it, there is always room for improvement. This class helped to give guidance and correction to some of the techniques that I felt I had "mastered" and again instilled that there is always room for growth and change.

As I am just learning to cook, the class has built very good foundations of my future work. I understand the value of this and I am very thankful. They will last me a lifetime and I will work on improving them. Thank you Thomas for taking the time... it was worth it - for me and others and I believe for you. Hristian Staykov, MD

The biggest thing I got out of this class is probably the space it made in my busy life to stop and fall in love with food.



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!

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 M.

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.