Culinary Arts

Spaghetti alla Chitarra and Cavatelli

Thomas Keller

Lesson time 9:53 min

Chef Keller demonstrates how to make two pasta shapes that take a little bit of patience but lead to gratifying results.

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.

Thomas Keller is a wonderful teacher. His lessons are well thought out to teach techniques in a manner that that is confidence building. Everything seems possible when he explains and demonstrates how to make basic but refined dishes.

Love this class, Chef Keller makes cooking look easier.

Wow, so cool learning about working with vegetables, pasta and eggs! Love it!

Amazing. I am a professional chef who grew up idolizing Keller and the French Laundry. So valuable to see the techniques and philosophies​ I read about in his cookbooks demonstrated in real time. He needs to do a second one!


Diane T.

Again am loving the Pasta so fun to do and tastes devine. I've made fresh pasta many times before....I have one of the spaghetti boards. I've also made Fresh Pasta Ravioli's filled with Mushrooms & Ricotta, and Cheese and Meatfilled. I press a piece of Parsley (Flat Leaf) into the do and it makes for a beautiful presentation when having company or just Him & I....Onward! ***** Love the way Chef Keller teaches....

Colin B.

whoa whoa whoa: is that dough fresh, i.e. just made, or has it been made and stored somewhere prior to being made in the video???? unlike last session, this obviously isn't frozen. what's the storage protocol?

John R.

Wow what an exercise in patience!! I would do it if I had the time to dedicate to it, but otherwise I'll buy the box. I have made fresh pasta, but I had nothing else to do that day.

Jerry F.

Interesting that all these pastas are made with eggs. When I think of egg pasta, I only think of "egg noodles" like those used in German cooking, like Beef Stroganoff. But I can see how the eggs add a richness, while still keeping it simple and fresh.

Ronald S.

I enjoyed these pasta the lessons the most so far because Chef Keller allowed his personality to shine through. His precision, refined cooking can make him seem like a robotic genius, but pasta made him human. Outstanding.

David A.

How long does Chef Keller allow the Pasta to dry before running through the Chitarra?

Kristine K.

I love the length of these lessons it's just the right amount of time. I have never seen pasta great. Simply taught by Chef Keller. Not that I could ever do this but simply taught. I appreciate pasta so much more it takes time and patience to make it.

Kathryn M.

Delightful lesson. I wish this course would continue with many more lessons! Please do additional classes, Chef Keller!


I've never tasted fresh made pasta. Is it very different from store bought?

Jamal D.

can we not do this on our Pasta roller. Also when we buy the chitarra is it stringed already or do we get instructions on how to string. I am looking forward to having some fun, as soon as i can get some time