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.

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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.



Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

Simple can be delicious and set up your mise en place for success.

Amazing experience full of fundamental techniques, great perspective and decades of knowledge passed by Thomas. Thank you for a great Masterclass !!

I've been in the restaurant industry for 20 years. EVERY foh employee anywhere, especially fine dining, should be required to watch this series and perform these techniques and processes for a better understanding and respect for what we are a part of on a daily basis. I am so grateful for this education and overview from Chef Keller. Thank you.

Phenomenal class! Thomas Keller gives clear directions and breaks steps down into manageable parts. Extremely organized and thorough. Well done!


Comments

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

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.