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.

TK is an amazing person;not just a chef. There were some new techniques that leaned. I would say I would have liked to see some more discussion on preparing dishes for multiple servings. I guess it was a little basic for compared to what I was hoping for. But still very helpful. Thanks

Patient and Persistent. Whatever I do, that will be my motto. I always crave for more of his lessons and advice. My dream is to see him one day.

The philosophical insights in the last lecture put the previous lessons into a framework. And, while I'm not a chef, I can take these same principles and apply them in my own profession to improve my product. Thank you, chef, for a wonderful class.

Wonderful "Essentials" class to start with. I hope Chef Keller makes a series of these classes, taking us further into different ingredients, refining cooking techniques, novel sauces, and other recipes. Would love to see him delve into seafood and meats, and of course desserts. His teaching style, precision, and attention to detail are very inspiring.

Comments

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.

Marlyse B.

there is a fantastic youtube channel showing italian nonne making pasta dishes: "pasta grannies". i love to watch that channel.

Rudolf P.

Caputo 00 is my way to go..and it's so much fun. I live in high altitude at 9500 ft in Colorado and don't need too much flour. First time I tried it it came out ok, the second time (letting stay the dough for 48 hours in the fridge and less flour I used it turned put very good. First time I worked with the Chitarra Spaghetti side. but was too dry. Second time I tried the wider side with less flour and thicker dough and was really great. don't keep the dough too dry. Than even a Chitarra turns out to be easy. Squared pasta gives a great mouthfeel. Thomas Keller makes it to look so easy but following his advice makes it really easy. Thanks Mr. Thomas Keller...