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Food

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.

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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.

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.

Basic were thought in a very professional way and along the journey, little hints and tricks were given that are very useful. Chef Keller is a master and it's good to learn from him.

My favourite chef ever. What a great MasterClass!!

exquisite. I would love the next installment, next level from this master chef.

I loved how everything was explained during the course. The philosophy and thought process, the realistic approach towards learning.


Comments

LauraLee

Chef Keller, You are an excellent teacher. I thought I knew a few things about cooking and each time I watch a class I find myself saying wow, I'm going to try that! Thank you.

Helen K.

I love this! pasta shapes are tricky to get the hang of and this is really helpful.

A fellow student

I have never made pasta but Chef Keller makes it look so simple. Believe me chef Keller I know it is not as simple as you make it look. But I'll give it a try. Thanks for the inspiration.

Gretchen

I really liked it. I enjoyed Chef Keller's demeanor and his very clear explanations. He makes everything seem doable and also comments frequently on the joy of it. Very likeable and enjoyable to watch.

Amanda S.

Love the "teaching moment" in this lesson. It's so encouraging to see that even the pros make mistakes and how easy it was to fix it.

Diane T.

Again am loving the Pasta series....so 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.