Culinary Arts

Pasta: An Introduction

Thomas Keller

Lesson time 4:47 min

While Chef Keller is trained in classical French cooking, he loves working with pasta. Learn how to transform five simple ingredients into versatile pasta dough.

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.

simply amazing. Love Thomas Keller, his fine way of exlaining his calm voice and incredible knowledge. My tomato salad and beetroot salad is now so so good. Thank you, merci beaucoup Chef.

Very informative, Chef Keller is an outstanding teacher

Yes, enjoyed very much. Appreciate his demeanor and teaching approach. Lots of things to go practice now.

I really enjoyed this masterclass! I loved learning chef Keller’s refined cooking techniques. Glazing, confit, making pasta these are just a few examples of things I was unfamiliar with but now have a much greater understanding of. Please continue to have more cooking masterclasses in the future . I really enjoy them!


Giuliano M.

Love the fact that he pronounces "gnocchi" the right way. :) Beautiful emotional introduction to the matter. For us Italians the language is important as well, so here is the right pronunciations of the other words: Tagliatelle, Fettuccine, Pappardelle. All ending by 'e' which is pronounced 'eh'. Tagliatelle: tah/lyah/TEHL/leh. Also the suffix 'e' means that is a plural feminine noun. Examples: 1 tagliatella, 2 tagliatelle. 1 zucchina, 2 zucchine (not zucchini) 1 panino, 2 panini (male case). Love from Italy.

Rama J.

He is so passionate. I love that. I am ready to learn. My father used to make pasta and roll it out by hand and cut it by hand. It was always thick noodles but still so good and heart warming. So far he has been making daunting things so simple and I am sure by the end of it I will have made pasta rather than saying I want to start making my pasta (someday ) :)

Kathy M.

I love his enthusiasm. The most challenging dishes have the fewest ingredients — like pasta and bread in all their hundreds of incarnations. He is masterful with his attention to detail and relishes the craft aspect of fine food creation. No hash slinger here.


I came here to learn cooking techniques not to debate with people about their negative opinions I get enough of that on social media:-(. That being said...I find the next part of the lesson very challenging. I live in Japan with a really small kitchen. Can I make pasta in this small space? I'll do my best but it will be challenging. Thanks Chef for all your great advice. I thought I would learn one lesson from each lesson. I've learned so many amazing techniques I can't keep up. You have a great heart and a sensitive feeling with food. I love that you took the time to share with us.

Pam G.

I adore pasta and have been waiting patiently to get to this section. I live near L.A. where Eataly was just opened around December. I went there last weekend and so excited to make some of these pastas so I can use some of the ingredients I purchased in authentic Italian dishes with noodles I have made myself.

Mitchell Z.

wow wow wow pasta alright i made pasta for the 1st time with chef Gordan Ramsey's class and made it over and over again but didn't do well with the ravioli.......i enjoyed making the pasta and loved doing it now this time its round two lets go for it chef i never made uoki and others this is so much fun thanks again chef


I am really enjoying Chef Keller's perspective and manner, and I'm getting a lot from the lessons. However, I do wish there were more lessons about working with proteins, and fewer about pasta. I love pasta but have Celiac disease, and I've found fresh pasta to be one of the more difficult things to "translate." (Chef Keller's pastry chef's Cup4Cup is wonderful, but I still haven't had true pasta success with it.) I certainly don't expect a chef to deal with everyone's food allergies, but I do find that fine dining restaurants—including Chef Keller's own—rely on gluten ingredients far less than other restaurants do, and they are very accommodating about food allergies. It would be terrific if the master class were also accommodating in some sense! If there's a follow-up class, I would love to see more about the many techniques for working with proteins.


After 26 lessons this is still only basic stuff so why do I need Thomas Keller for this . I think these classes are a rip off

Luis C.

I have always made the pasta without letting it air dry. How does air drying it help? and also at what stage do you air dry the pasta?

samuel M.

thank you Niki for your respond. i appreciate it.and yes i do like his classes.glad that you are humbled to take his far as cold shower keep this remarks to yourself. this is not a place to make civil thank you