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Make Fresh Pasta the Real Italian Way

Nicoletta Grippo, Chef at La Scuola di Eataly

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12 Videos (1h 6m)
    • Introduction

    • Pasta 101: Fresh vs. Dry

    • Tools

    • Basic Ingredients

    • Ingredients for Pasta Dough

    • Egg Pasta Dough

    • Flour/Water Dough

    • Shaping Your Pasta

    • Pesto from Scratch

    • Cooking Cavatelli al Pesto

    • Buon Appetito

    • Hungry for More?


About This Class

Making fresh pasta at home opens up a whole world of authentic — and surprisingly easy — Italian cooking.

This class is about the ins and outs of preparing pasta to perfection. Each lesson is thoughtfully taught by Nicoletta Grippo, chef at La Scuola di Eataly, the cooking school of Mario Batali's famed NYC Italian eatery. Where better to learn pasta?

Through easy-to-follow lessons, Nicoletta walks through the difference between fresh vs dry pasta, what ingredients to have on hand in your pantry to accompany a good pasta dish, and then, how to make pasta from scratch. 

You'll learn how to:

  • Make two kinds of fresh pasta dough: egg and flour/water  
  • Form two pasta shapes: cavatelli and orecchiette 
  • Properly cook and plate your pasta dish 

Chef Nicoletta even shares how to make the perfect pesto sauce to match your cavatelli. After taking this class, you’ll be full with knowledge and inspired to cook pasta at home for your family and friends!


Eataly is a bustling Italian marketplace in New York City, Chicago, and Boston with a mission to bring people together through quality food and drink. We cook what we sell, and we sell what we cook.

135 of 136 students recommendSee All

Nicoletta has a very clear tone of voice, explains terms and ideas clearly, and is educational in all she does in front of the camera. I hope she can add more classes!!
good visuals, simple explanation





Nicoletta Grippo

Chef at La Scuola di Eataly

Nicoletta Grippo is the head chef at La Scuola di Eataly in Flatiron, NYC. She has been cooking her whole life for family and friends, but originally started her career on a path to becoming an international corporate lawyer. She then started a gelato, coffee and pastry shop 13 years ago in Vancouver, BC, and that's where her passion for cooking really took off.

Shortly thereafter, Nicoletta joined a culinary school in Italy and became a traveling culinary teacher -- and eventually lan...

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