To submit requests for assistance, or provide feedback regarding accessibility, please contact


Pasta Dough

Thomas Keller

Lesson time 11:00 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.

About the Instructor

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.

i wish i had heard more of the inspiring words at the end of the class at the beginning. WOW

There were a lot of basic cooking techniques that were taught well.

I have improved my attention to detail in the kitchen, my mis en place, and am refining the use of these techniques in my kitchen and cooking.

I never knew food can be so much fun to make!! This was an amazing class!!



I loved this chapter. Chapter Twenty-seven of the workbook page 88 has the ingredients but omits the salt amount.

Morten G.

Hi Thomas. I have 2 questions. First. In the video it seems to be common to use 250 grams eggyolk to 500 gram tipo 00, but I have not seen any other recepies with this amount before. Even here in masterclass there are 3 other pasta dought recepies and they all have a lot less egg. Second, how come my dough became much to dry after following your amounts? When using the pasta machine, any overlapping dought didn't hold together, and my ravioli ended up with wholes.

Nina E.

Just made the pasta dough. it looked and felt right. Resting in the fridge overnight. Today is the test.

A fellow student

I just made this recipe and I love it. The recipe the texture and the flavor is a win, win!

Mike B.

This pasta recipe is absolutely incredible. It's a bit perplexing at first given the enormous 2:1 ratio of flour to egg yolk (and it takes quite a bit of time to separate so much yolk), but it turns out amazing. Portioning wise, this seems to make enough to easily feed 4 hungry people, or maybe 6 with smaller portions. I had some trouble with Gordon Ramsay's pasta recipe being too sticky/requiring much more flour than he includes in the recipe, but as usual, TK's turned out perfect on the first try. And to be clear, this is the first successful attempt at making pasta that I've had (granted I only ever tried the Ramsay recipe as the alternative). I left my dough sit overnight in the fridge and then made capellini and linguine with this recipe (see photos for only a small portion) and they were both great. I do want to comment on one other thing as well: the aroma of this pasta. While you're forming it, once it's cut, and while it's drying, the aromas are just divine. You can practically smell the ingredients: the flour, the eggs, the olive oil. I will caution that salt is not listed in the workbook, but I just added a few dashes of coarse kosher salt (maybe a tsp or two) and it seemed to be fine. I will definitely be making again and I am very thankful that TK chose to include this recipe and the techniques in this class!

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