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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.

This really helped clarify some cooking methods I had heard of but wasn't familiar with, as well as opened to my eyes to some I wasn't familiar with. It helped me realize the composition of foods I was familiar with but not exactly sure about. Really, really cool way to gentle step in. I love his composure, he was very articulate and seemed patient even though I wasn't there cooking with him...

Thomas Keller was inspirational as an instructor. I enjoyed learning from him and more important being inspired in cooking and other aspects of life. I have found that master class instructors that I have had not only teach but inspire you to higher level in all aspects of life

The class was an invaluable resource for amateur home cooks who want to improve the techniques and methods they use to prepare fresh food. I especially enjoyed the lessons on blanching, glazing and pureeing, and have practiced the techniques and recipes for making beets, mayonnaise, meringue, and creme anglaise, and want to try agnolotti, cavatelli, ravioli and both Italian and Parisian gnocchi.

This class has acted as a tool of refinement for my cooking. I have been able to better utilize flavor enhancers, cook vegetables that I have never cooked and also to improve my cooking of vegetables in general. I have never used the blanching technique before!


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.


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.