From Thomas Keller's MasterClass

Spaghetti alla Chitarra and Cavatelli

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

Topics include: Spaghetti alla Chittara and Cavatelli

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

Topics include: Spaghetti alla Chittara and Cavatelli

Thomas Keller

Teaches Cooking Techniques

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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.

This has been the best Masterclass so far by a good margin. Chef Keller conveyed great cooking techniques as well as important life techniques usefully employed in the kitchen. I really enjoyed the class and learned a lot. Thank you Chef.

Wonderful "Essentials" class to start with. I hope Chef Keller makes a series of these classes, taking us further into different ingredients, refining cooking techniques, novel sauces, and other recipes. Would love to see him delve into seafood and meats, and of course desserts. His teaching style, precision, and attention to detail are very inspiring.

Thomas Keller is an amazing chef! If I had the opportunity to meet him in person, I would thank him for imparting his wisdom and sense of dedication to keeping dishes simple yet elegant. He taught me how to be passionate to cooking and help nourish people along the way.

It has helped me to understand the cooking processes better. I have learned the basic cooking techniques necessary to make a fabulous meal. And to present each dish as a work of art.

Comments

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 made...so 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!

Tvlr000

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

Sally T.

Wow! What great fun on a rainy afternoon in Northern California. Tried the agnolotti tonight and looking forward to using the other pasta later in the week with some fresh scallops and clams. Bought the relatively inexpensive pasta maker from Bed Bath and Beyond and was a bit apprehensive as I saw how easily Chef Keller made his but tried hand cutting and thru the cutting blades of the machine - great fun. Most difficult part is knowing what the dough should look like but it turned out just fine despite the fact that I was sure it was too much flour as I made it. Resting and the rollers made the difference. Tried a couple different thicknesses to roll and making notes to see what's best for different purposes. Great ideas.