From Thomas Keller's MasterClass

Agnolotti

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

Topics include: Agnolotti

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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.

Reviews

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

Chef Thomas Keller was able to easily break down techniques that I previously thought were "above me" and gave me the confidence to try them. Excellent teaching presence. I've never had better eggs, and I now live by my strainers!!

Learned so much, and loved every second of it!

I am a homemaker &my husband gave me class for a Christmas gifts. I love cooking. It’s a way I nurture my family and friends and this class showed me basic techniques that I knew & helped me improve & I learned a lot of new things. I will cherish Chef Thomas’ stories & sharing his philosophy and giving us pointers that are not only good for cooking but in all areas of life so I thank you.

I've learned new ways to think of cooking what most would consider ordinary dishes, but raising them to a much higher level of quality. I've also very much enjoyed watching a true professional move in the kitchen.

Comments

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

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!