Homemade Pasta From Scratch
Mix, knead, roll, and cut fresh pasta by hand, then sauce it like an Italian cook would.
This course is for members
$9 unlocks every course in the library, this one included, plus a credit to build a topic of your own and at least 10 new courses every month.
What you will learn about Homemade Pasta From Scratch
The 7-day sprint
- Flour and Water Are the Whole Recipe. Pasta dough is nothing but flour hydrated enough for its protein to form a stretchy network, so learning to control the flour-to-liquid ratio controls everything else.
- Kneading, Gluten, and the Rest. Kneading aligns and links the wheat proteins into gluten, and the rest afterward lets that tight network relax so the dough will stretch instead of snapping back.
- Rolling Sheets and Cutting Ribbons. Good ribbon pasta comes from an evenly thin sheet, and thickness is a decision you make on purpose, not whatever happens.
- Semolina Water Dough and Hand Shapes. Durum semolina plus water makes a firm, eggless dough you shape with your fingers instead of rolling, which opens up an entirely different family of pastas.
- Filled Pasta Without Blowouts. Filled pasta succeeds or fails on three things: a thin sheet, a dry-ish filling in modest amounts, and air pressed out before sealing.
- Cooking and Finishing in the Pan. Fresh pasta cooks in a couple of minutes and gets its sauce in a skillet, where starchy cooking water and fat emulsify into a glossy coating.
- Matching Shape to Sauce, and Storing Your Work. Shape is a functional choice matched to the sauce, and knowing how to dry, refrigerate, or freeze your pasta turns a project into a habit.
The 80/20: the 7 concepts that matter most
- Ratios, not recipes
- Gluten development and the rest
- Egg dough versus semolina water dough
- Thickness is a decision
- Finishing in the pan with starchy water
- Salt the water properly
- Shape matched to sauce
The core idea, explained like you are 5
Pasta dough is flour whose proteins have been hydrated and worked into a stretchy elastic net, and everything you do afterward is managing how much water is in that net and how relaxed it is.
Then the quiz and the ladder
10 questions that correct you when you are wrong, and beginner, intermediate, advanced levels, each with a practical exercise.