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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.

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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.

I just finished watching the lessons for the first time. I have tried a few of the recipes but my daily cooking is improved because of the techniques I have learned. My plan is to go through the course at a slower pace now and try all the recipes. I have enjoyed this so much more than I thought I would have. Thank you!

These classes were absolutely fantastic. Thomas is an incredibly passionate person who has great wisdom. I really admire his gently (keyword 😉 ) appearance. These classes were really helpful and showed me how easily you can improve a taste of your meals.

It was great!! I loved every chapter of this Masterclass, chef Thomas Keller did a great job in teaching the cooking techniques, I´d recommend it 100%

I like learning about the different cooking techniques


Comments

A fellow student

Loved the class. I’m going to take a little more time to cook things properly.

A fellow student

Good. If I want to add baby bella mushrooms to the omelet, do you sauté them before or add them raw? How about Cheese?

A fellow student

I became so distracted in searching the internet for which books could possibly be on the shelf behind him. Searching for cookbook publishing houses with a triangle logo. Any ideas?

A fellow student

It was a new approach to making an omelette but I probably will stick to the traditional method.

A fellow student

I enjoyed the lesson, however, I would like to know what ingredients were included in the sauce that was brushed in the skillet, prior to the eggs being placed in it as well as being brushed on the omlet after it was made.

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.

Cynthia

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.