Culinary Arts

Pasta Dough

Thomas Keller

Lesson time 11:01 min

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

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.

It was a wonderful class by a great teacher, who chose his words carefully. I learned about my kitchen but also management philosophies and ideas wirth sharing. Thank you Chef!

I learn a lot about the tools, the technique and I very enjoy it. Thomas is a very good teacher.

Great explanations of the basics to understand where everything comes from. Great teacher!!!

New techniques with vegetable preparations and just a new way of "approaching" food and its path to the plate. Confits and purees were new to me; the use of various oils and there specific "talents" was also a great lesson


Jack N.

This was my second vignette that I viewed. I thought first one in the Pasta series lacked how to content. This one made up for it. The material was short sweet and high quality. I really like how quickly he illustrated something that could be intimidating to a new chef. Nice Job!

Steven E.

The "uhhh" and "ums" that start every sentence make this hard to watch. Masterclass- have you considered coaching your instructors on the basics of speaking? There's so much useful content here but it's almost unwatchable.

Paul P.

I made the dough and put it into a storage bag and refrigerated for about 5 days and it turned a green color. There were no holes in the bag and it was sealed correctly. Has this happened to anyone else???

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 C.

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 !