From Thomas Keller's MasterClass

Fettuccine and Linguine

Chef Keller shows you how to make these two classic pastas and how to make sure your pasta sheets stay pliable.

Topics include: Fettuccine and Linguine

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Chef Keller shows you how to make these two classic pastas and how to make sure your pasta sheets stay pliable.

Topics include: Fettuccine and Linguine

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.

It has been a very worthwhile experience. I have perfected poached eggs for the first time. I can’t wait to show my son who loves to cook. I’m visiting him in a couple of weeks and I’m packing my workbook to share with him. Thank you Chef Keller. You are an inspiration to life and to food.

Ihave learned many techniques of refinement and how to observe and use all of my senses more effectively when preparing food. Thank you Chef,

Excellent class to learn the technique of cooking complicated sauces and dishes broken down simply for home chefs

It has been very helpful. I now know how much I didn't know. Lots of projects to work on.

Comments

Charlie M.

Worked out well, though I didn’t take Chef’s advice and let them dry fully after cutting--I cooked them when they were still quite fresh. I did them in a Bolognese a la Marcella Hazan. They were very light and delicious but lacked that al dente resistance. Any tips on effective drying? I’ve had difficulty in the past where they either get extraordinarily brittle or I’ve put them in nests, they dry unevenly and get moldy.

Colin B.

once again: you've let it partially dry... so you're still making all this with relatively fresh pasta? how do you batch it and cut it and make it? what is pasta making storage look like??????

A fellow student

Wowza! I appreciate that I don’t need more equipment. I look forward to trying.

Linda S.

Dried pasta is easier to cook but the elegance of fresh is unbeatable. Silky and light. It just takes a bit more attention. Also maybe you have to work a bit faster. I love that Chef lands on his feet no matter what and always makes the best of any situation. I'd love some in depth pasta dishes both dried and fresh. Bravo!

Julie B.

TK's pasta is like no other. The many eggs add a richness mine was lacking. My Nonni taught me how to make pasta at a young age. I'm Italian. I've had several pasta making parties which are a lot of fun. What I didn't realize was that the dried pasta is much easier to cook. I've enjoyed the pasta classes.

Kristine K.

I am learning so much about the art of cooking I am so happy that I took this class. I love the set up of the kitchen in the class also. I think the lessons are broken up nicely. I wouldn't want to see all the pastas done in one lesson because I would get confused...I like each lesson titled and divided up. Great work Chef Keller!

Jeff K.

The egg to flour ratio seems much higher in this recipe than those I've learned from Italians. Thoughts?

Theresa M.

Learning cooking techniques from Chef Keller has made a difference in how I approach cooking and enabled me to expand my limited repertoire of recipes. How long will these 36 lessons be available to rewatch? Will there be a another series of MasterClasses from Chef Keller?

Sheila

I had no idea all this work went into preparing pasta in Italian kitchens all over the globe. It was a fascinating process to learn - not that I will be making it! - but that, I am very ignorant on pasta dishes. So, once I can appreciate how to make the best of it (blanche first!), all the power to me. Great lesson.

Steve C.

I think there is a little too much time in this class on making pasta. One lesson would have been enough for me. But I've made pasta for years....Like the tip on preparing the garlic....