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Master the Italian Art of Pasta Making

Luigi Potenza, I teach how to cook real Italian foods

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10 Videos (1h 11m)
    • Discover the Art of Italian Pasta Making

      1:20
    • Homemade Egg Pasta Dough

      3:10
    • Half moon Ravioli with blue cheese and pumpkin sauce

      9:51
    • How to Make Plin Ravioli and Classic Consommè

      8:04
    • How to Make Ravioli with Yellow Tomatoes Sauce

      6:41
    • How to make Tagliatelle

      7:41
    • Semolina Flour and Water Dough

      5:24
    • How to make orecchiette with Broccoli

      6:05
    • How to Make Malloreddus with Campidanese Sauce

      7:45
    • How to Make Neapolitan Fusilli al Ferretto

      15:01

About This Class

This pasta-making class will turn you into a true Italian pasta expert!

> Make authentic, fresh Italian pasta, with or without eggs, in different shapes and size. 

> Discover the best filling and sauces for your pasta dishes.

Under my guide you will learn all there is to know about making fresh pasta from scratch. You will learn the differences between all-purpose and semolina flour, how to knead, cut, roll and shape all the pasta varieties.

During this course, you will master the fundamental skills required to create a wide range of classic Italian Pasta Dishes. You will learn to make classic fresh pasta such as tagliatelle, pappardelle, ravioli, tortellini, gnocchi and much much more. With endless pasta shapes in existence, once you’ve mastered the processes you will go through in class, there’s no telling what you’ll be creating next!

I will teach you everything I learned during my school year at the International Culinary School in Parma (Italy) and in the Michelin stars restaurants I worked for.

By the end of the course, you will have a good repertoire of recipes and the confidence to create some stunning dishes.

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Luigi Potenza

I teach how to cook real Italian foods

Hi there! I'm Luigi, I'm an Italian professional chef who loves to teach people how to cook awesome dishes. I am graduated from ALMA the International Culinary School in Parma (Italy) where I've learnt all the techniques to be a real MasterChef. Yep, don't worry I've also worked at a bunch of fancy restaurants, so be ready to learn a lot of both traditional and creative recipes. :)

In my courses I'll do all my best to share everything I know about cooking and baking.

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