From Thomas Keller's MasterClass

Pasta Dough

Learn Chef Keller’s technique for determining when your pasta dough is done, which he learned from an Italian grandmother.

Topics include: Pasta Dough

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Learn Chef Keller’s technique for determining when your pasta dough is done, which he learned from an Italian grandmother.

Topics include: Pasta Dough

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.

I really liked how this class focused on individual techniques rather than complete recipes.

Wow, so cool learning about working with vegetables, pasta and eggs! Love it!

My basics have improved a lot. Amazing chef and personality

I loved his concluding statements! I expected to learn great techniques, but his philosophies and genuineness surprised and inspired me.

Comments

James E.

I liked the story of pasta as 'homey' food and the way the chef's Italian 'Grandmother' used her earlobe to demonstrate proper texture in her developed pasta. Watching different chefs' MasterClasses shows that there are many ways to achieve a similar end. Chef Keller uses many more egg yolks and much less egg white than Gordon Ramsay does, for example. I have made pasta at home for decades, using whole eggs and an extra yolk, no salt, no oil, no milk and just a little water as needed. It turns out very well. Salting comes with the cooking water.

Caroline S.

Thomas Keller advices to us Tipo 00 flour. I usually use the cup 4 cup flour, since we are gluten free. Could I use that flour or do you recommend another flour? Thank you

Diane T.

Loved this lesson on Pasta Dough. It is my favorite food in all. Am loving all I can learn from Chef Keller so that I truly can master my skills on all different types of Pasta. Can't wait to see what's coming next...Chef Keller is such a splendid teacher in that its almost storytelling to listen to his class....Learning so so much.....thank you!

Al A.

I noticed Chef was working on a wood surface cut to size on top of a marble table, was there a reason for this?

May L.

Loved this lesson! Loved making the pasta.... I would never go back to buying pasta from the store again.

Luciano

The recipe I've been following for the past 60+ years has 5 egg yokes (~80g) in 600 grams of all purpose four (what we could get when growing up). I can't wait to try 250 g in 500 g.

Robert U.

it was the best pasta i have ever made .. quite hard to work with so much yolk, but as always it needs practice and enjoying the ride to get the feel for it .. worked out really awesome - thanks so much for this wonderful videos Mr. Keller !! i enjoy them so much .. i am just a hobby cook, but a really passionate one - cheers !

Charlie M.

This is different than the dough we grew up making, but I liked the result. Usually we would use 1 full egg per 100g if flour (AP or 00). This has resulted in a much silkier and flavourful dough.

Jason S.

Can we get more info on the sous vide method he refers to in the video. Is the dough just sealed and held at a lower temp for many hours.

Andrew U.

A beautifully simple lesson and easy to follow. Every aspect of Keller's technique and method is about uncompromising quality.