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Fettuccine and Linguine

Thomas Keller

Lesson time 3:36 min

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

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.

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.

Very technical and explains things well. Even if you are a more "advanced" cook, there are things to learn from the "basics".

Good info to start the ground work to improve my skill in the kitchen.

I’m always learning and here was French potato purée properly presented. Thank you.

I have enjoyed Thomas Kellers Masterclass immensely. It has re-ignited by desire to nuture people through cooking. It has encouraged me to continue to work on my techniques of refinement. I am excited about what I can continue to learn through practicing his lessons and more importantly, understanding his philosophy on food. Thank you!


Edward F.

Too much time instructing on making pasta from scratch. Maybe the sauce section is upcoming? I'm certain it is superior, but how many, other than the sweet Italian lady, will opt for scratch pasta vs Publix?

Alexander J.

At my age and with my temperament, I will never even attempt most of Chef Keller's recipes. But damn, I'm not sure I have ever seen anyone so in love with their vocation. It's fabulous to see how much enjoyment can be gained from what you love doing. If this was a true classroom, highest marks ever to professor Keller.

A fellow student

This was simply one of the most enjoyable cooking classes I've taken. Today I made my first batch of fresh pasta dough with this recipe. Can't wait for tomorrow when it's ready for me to play.

A fellow student

Wonderful lesson. Calm and peaceful delivery. I would have liked to see the way he would handle larger portions... I would never cook like that for a portion for one... and I think there would be value in seeing him manage the larger amounts...

Alex R.

Amazing! I just wish that there was a way to purchase some of the tools he uses. Who makes it and where can you buy it. The meat/pasta fork is an example. Thanks, Alex

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.