PASTA MAKING CLASS
In this video-based class, you will learn how easy it is to make fresh Italian-style pasta at home, with and without eggs, in many different shapes and flavors. No matter what part of the world you’re from, you will come away from this class knowing how to whip up delicious fresh pasta dishes that would make someone’s Italian mother somewhere, very proud.
A note on the 12 video lessons: They have been ordered in such a way so that if you follow along with me from lesson to lesson, you'll end up with three nights of main course dishes that optimize the freshness of the dough and sauces. (Lessons 3-7 = fettuccine with a creamy pesto sauce, 8-10 = hand shaped pasta with a tasty classic tomato sauce, and 11+12 = spinach ravioli with melted butter.)
This class is not currently accepting new enrollments. The Classes feature will be retiring soon, but class content will remain accessible.
Made in Canada, Paige Russell grew up crafting, making, and baking. Out of this love for designing and creating, she went on to get a BFA in Product Design and has since done work for Martha Stewart Living, Sunset Magazine, Fossil, Design*Sponge, and her own ceramic design company. She now has "the most fun ever" as a content creator for Instructables, designing a wide range of projects from food recipes to furniture.
Lessons
Lesson 1: Introduction & History Bits
In this lesson, I introduce myself and share a few interesting history bits about the role of pasta making in Italy's culinary history.
Introduction & History Bits Started
Lesson 2: Ingredients & Tools
Learn all about the tools and ingredients you'll need in order to follow along with the class.
Ingredients & Tools Started
Lesson 3: Egg Dough & Kneading Basics
I show you how to make my go-to pasta dough recipe. I also cover dough kneading basics.
Egg Dough & Kneading Basics Started
Lesson 4: Creamy Pesto Sauce
This is a creamy pesto sauce that goes well with any of the shapes we'll make in this class.
Creamy Pesto Sauce Started
Lesson 5: Using a Pasta Machine to Roll & Cut
I show you how to roll and cut the egg dough you made in lesson 3 using a pasta machine.
Using a Pasta Machine to Roll & Cut Started
Lesson 6: How to Keep & Store Fresh Pasta
If you end up making more fresh pasta than you need, in this lesson I show you the best ways to keep and store it for future use.
How to Keep & Store Fresh Pasta Started
Lesson 7: Cooking & Serving Fresh Pasta
In this lesson, you learn how to properly cook and sauce fresh pasta.
Cooking & Serving Fresh Pasta Started
Lesson 8: Egg-Free Semolina Dough
I show you how to make egg-free semolina dough for those who can’t tolerate eggs or would simply like to try a different kind of noodle.
Egg-Free Semolina Dough Started
Lesson 9: Classic Tomato Sauce
The tomato sauce we’ll be making in this lesson is hands down the best tomato sauce I’ve ever had!
Classic Tomato Sauce Started
Lesson 10: Hand Cut & Shape Pasta
You'll learn how to hand form 4 different pasta shapes: farfalle, garganelli, tagliatelle, and pappardelle.
Hand Cut & Shape Pasta Started
Lesson 11: Flavored Dough
Learn how to use almost any spice, veggie, or liquid to make flavored pasta dough.
Flavored Dough Started
Lesson 12: Making Ravioli
In this lesson, I show you how to make basic, but super delicious, ricotta filled ravioli. I also throw in Mark Twain's Secret for Success.
Making Ravioli Started
Lesson 13: Grazie Mille!
Hear me say thank you in Italian (with a Canadian accent) and reveal what I'll be making next.
Grazie Mille! Started
Now that you have the skills, what are you waiting for?
Get out there and make something!