Pasta Making Class


13 Lessons

11,993 Enrolled

Beginner Level

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.)

Class Author:Paige Russell

​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.


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.

Lesson 2: Ingredients & Tools

Learn all about the tools and ingredients you'll need in order to follow along with the class.

Lesson 3: Egg Dough & Kneading Basics

I show you how to make my go-to pasta dough recipe. I also cover dough kneading basics.

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.

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.

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.

Lesson 7: Cooking & Serving Fresh Pasta

In this lesson, you learn how to properly cook and sauce fresh pasta.

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.

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!

Lesson 10: Hand Cut & Shape Pasta

You'll learn how to hand form 4 different pasta shapes: farfalle, garganelli, tagliatelle, and pappardelle.

Lesson 11: Flavored Dough

Learn how to use almost any spice, veggie, or liquid to make flavored pasta dough.

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.

Lesson 13: Grazie Mille!

Hear me say thank you in Italian (with a Canadian accent) and reveal what I'll be making next.

Now that you have the skills, what are you waiting for?
Get out there and make something!