Discover Artisan Sourdough Pasta with Chicken Alfredo | Marceau Dauboin | Skillshare

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Discover Artisan Sourdough Pasta with Chicken Alfredo

teacher avatar Marceau Dauboin, Artisan Baker/Owner at The Yeastie Bois

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Taught by industry leaders & working professionals
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Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

    • 1.



    • 2.

      Pasta Recipe Introduction


    • 3.

      Pasta Dough Mix


    • 4.

      Knead Your Pasta Dough


    • 5.

      Shape Your Pasta


    • 6.

      Prepare Your Chicken Alfredo


    • 7.

      Sourdough Pasta Conclusion


    • 8.

      Bonus Lesson: Sourdough & Beyond!


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About This Class

Have you ever wanted to learn how to make your own Pasta from home but didn't know how? Then this is the perfect Cooking Class for you!

These lessons are designed to be as informative yet easy to digest as possible no matter your skill level. If you want to take your Pasta's Flavour to the next level then do know that in this recipe you can use your very own Sourdough Starter which adds a wonderfully unique, deep flavour that can be found nowhere else. It is 100% Optional.

Furthermore, all baking temperatures & measurements are also provided in both Metric & Imperial units for complete ease of use.

Simply put, there is no better way to begin cooking your very own Tagliatelle Pasta for you and all of your loved ones to enjoy a Gourmet Lunch!

Meet Your Teacher

Teacher Profile Image

Marceau Dauboin

Artisan Baker/Owner at The Yeastie Bois


Hi there, I'm Marceau! I am a half French, half South African 22 year old based in Cape Town, South Africa. I have been baking as a hobby from my teens up until 2019 when I opened my own Artisan Home Bakery called The Yeastie Bois.

Since then I have written 3 Cookbooks and have published over 16 classes on how to bake some of my favourite Breads, Meals & Desserts!

Doing this has allowed me to learn & share more about my passion for food that I could never have imagined possible and I am so incredibly humbled by the amazing support I have received over the years.

I truly cannot wait to embark with you on this amazing culinary journey together so I hope to be seeing you soon!


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1. Welcome: Hi there, my name is muscle the one. And then this cooking class, I'll be teaching you how to make your very own sourdough, totally, utterly pasta, and how to use it to make a delicious chicken Alfredo dish. Making your own pastor from the ground up can be such an incredibly rewarding experience, which is why I designed these lessons to be as accessible to as many people as possible. That is why you weren't reading any expensive specialized equipment or utensils, just a bit of elbow grease and some patients accompany new Throughout this recipe is also a written guide for quick and easy access to any measurements in both metric as well as the imperial units to allow for complete ease of use. Even though it is optional, using soda in this recipe will bring such unique flavor to your pasta that I would highly recommend you try it out. If you would like to learn how to make your own, then do be sure to check out my dedicated sourdough starter class and my teacher profile before starting with this one. With that said, this is the final recipe in a six part series designed to help people of all skill levels explored the amazing world of sourdough cooking. If you haven't already be sure to check those crosses out and feel free to hit the Follow button above to keep up-to-date with all of my future recipes. Now with all of that out of the way, however, there's jumped straight into the next lesson where we shall be taking a look at the ingredients needed to make our pasta. 2. Pasta Recipe Introduction: Welcome to the first lesson on creating handmade sourdough pasta completely from scratch, which we shall be using to make a delicious chicken Alfredo dish. The measurements for this recipe will allow you to create 400 grams of tightly a tele pasta. And the overall dish itself is enough to make a delicious dinner for two. Traditionally pasta dough is made with very finally mold that double O flower. So if that is available to you, I'd highly recommend using it. Otherwise, Kikwete or all-purpose flour are great alternatives as well. For the sourdough starter, do remember to prepare it the night before or at least eight hours prior to attempting the recipe. I use their white flour based starter, and I found that worked very well, adding a delicious flavor to the pasta. Traditionally, of course, pasta is made without any rising agent. So you're more than welcome to exclude this daughter from this recipe. Just make sure to use ten grams less flour and your pasta dough to account for the loss of moisture. With that said, however, I find that as just a little extra flavor to the dish side, personally highly recommend. You try it out. From there. Let's move on to the remaining ingredients. Fall. Chicken Alfredo. Not much to be discussed here, but as always do try get the highest quality ingredients that your budget allows. Moving onto your herbs and seasoning, this is what you'll need. And as a final note, you will be needing to use additional vegetable oil and butter throughout the recipe. So do be sure to have some available. I cannot wait for you to try your very own Saudi pasta. So I shall therefore be seeing you in the following lesson where we will begin mixing our pasta dough. 3. Pasta Dough Mix: The dough makes for pasta a slightly different to what you might be used to for other recipes, but it is still very simple. So in a small ball measure or 240 grams of W0 flower, as mentioned before, Kikwete or all purpose can be used instead from their poor and two grams of salt. And then quickly mix that into your flour. For now, put that bowl to the side and then a separate container, crack into large eggs before pouring in three grams of olive oil. Now, use a fork to whisk your egg mixture together until it is fully homogenized. You may now dump your flower onto your work surface and then use your fingers to carefully rotate and create a wide crater at the center of your mound. You essentially want enough space for your egg mixture to sit in the middle without overflowing over the flower, Speaking of which, you may now put all your eggs in. If for whatever reason it leaks out, don't worry too much, just bring it back as best as you can. You may now use a fork to begin jelly incorporating some of the flower from the room into your egg mixture, swirling all around. If you add too much at a time, you'll flour may begin to clump together in your, which you do not want to happen. So just be careful, especially at the start. Once it begins to form a thick paste. However, you may use your hands to continue mixing the dough now with large amounts of flour. When that has been roughly incorporated, add your pastor dose finally ingredient of 50 grams of sourdough starter and continue mixing. 4. Knead Your Pasta Dough: Now that all your ingredients have been added, it is time to begin needing your dough. As you may already know, there are two main methods of needing which you're more than welcome to switch between as you work the dough. The first is to use both of your hands to roll the dough in a v pattern. While the second involves using your palms to fold and flattened it out on your work surface. Pasta is notoriously low in moisture, so you will have to need for upwards of eight to ten minutes to make sure as gluten is adequately developed and the DOE fully homogenized. Once you are certain that no clumps of flour remain Shepard into a bool and then entirely covered with plastic wrap, making sure that it is airtight. Alternatively, you may place it in a sealed container, just makes sure that no air can pass through it or it may ruin the dough. When that is done, move it to a fridge to lead a rest overnight. Or if you're in a bit of a hurry, one alpha, I have found it much easier to work with pasta. Often it has had a full night's rest, but it is up to you how you wish to proceed. Finally, as a last reminder for this course, do be sure to refresh or sourdough starter that you may use it again at a later date. But with that all said, however, I shall see you tomorrow in the following lesson. 5. Shape Your Pasta: Welcome to the final day of this sourdough pasta recipe. To begin shaping your dough into Tokyo tele first, degeneracy flower a large area of your work surface. This will prevent your door from sticking and will make it much easier to roll out. Now remove your pasta from its container or plastic wrap and lightly dust it's entire surface with additional flower from their job that down and use your hands to flatten it out as best as possible. Then take out a rolling pin, flowering it before beginning to roll your door out until it reaches roughly 15 centimeters wide. At this point you are going to fold your pasta. So take the side facing you and pull it over 1 third of its length. Then take the opposite side and fold it over the first so that the edges meet like this. Gently press that down with your hands and then use your rolling pin to flatten it out. You're going to roll your dough into a rectangular shape until it is thin enough that you can see your hands through it at roughly two millimeters thick. If it resists you too much early on in the process, you may cover backup with plastic wrap or in an airtight container to let it rest in the fridge for 30 minutes. It might resistor again near the end, but at that point will be too large to adequately cover. So simply pushed through and it will eventually reach the desired thickness. So once that is done, take a sharp knife and begin cutting the edges off to form straight and perpendicular borders. You may keep those extra pieces and use them in your pasta if you so wish. But to achieve that classic totally, utterly shape with the rest of your sheet, the sides or need to be removed from their begin journey running your pastor from the back until it forms an extended tube. Then take the sharpest knife you have and begin cutting at one centimeter intervals. Just make sure you do not apply too much extended pressure or your roles might stick together. When those have all been cut, begin unfurling. You're tidally Italian pasta. And to prevent them from sticking together, generously adds some additional flower and then tosser ribbons until they have all been evenly coated. At this point, your pasta is ready to be used. Simply place it in an airtight container and we'll stay fresh for up to five days in the fridge. I personally have no reason to wait for that long. So in the next lesson, I will be showing you how to use your fresh pasta to make a delicious chicken Alfredo. 6. Prepare Your Chicken Alfredo: To start, you're going to need to take out three anions and then cut them into thin slices. From there you will need 250 grams of mushrooms, which to speed up the cutting process, you may use a large knife to dice them into approximately a quarter size pieces. And finally, DBA in 500 grams of chicken breasts. Before cutting them into small cubes. You may now take on a large pan and place it on your stove top, selling it to medium heat before adding 30 grams of butter, 15 grams of vegetable oil. While you wait for that to melt, prepare a medium sized particle just above the halfway point with water and place that on a second stove top at high heat so that I may come up the temperature to boil. If you don't have enough space for a second pot, then he may simply do this off to preparing your filling. So once the button has melted and converted your entire pan, add in your onions and stir intermittently while fries for two minutes. Then add in your mushrooms cooking for two additional minutes. When that time is done, dropping your cubed chicken and let that cook for six more minutes. Again, a stirring to prevent any of your ingredients from burning. Finally, when that is done at in 250 grams of fresh cream and an equal amount of hormone. You are going to let that reduce for a total of eight minutes. When there are three minutes left, that timer, however, you may begin cooking your pasta. So first foreign, ten grams of salt to your pot of water. If it has already come up to a boil, you may add in all of your ribbons and let that cook for 6090 seconds. Fresh pasta cooks very quickly compared to when it is dry. So make sure not to leave it in for too long to tell when it is ready. Simply have a taste and it should still be slightly firm to the byte, which is also known as Alden day. So when it reaches that point, stop its heat and then drain the water from your part. When your pan of chicken Alfredo has finished reducing ad in your cooked pasta and give it a final mix to make sure it gets fully incorporated. After about a minute, stop the heat and remove your pan from the stove. 7. Sourdough Pasta Conclusion: Now that your chicken Alfredo pasta has finished cooking, all that is left is to apply the final touches. If you want to get fancy, feel free to use a set of tongues to dish a generous quantity of pasta onto a plate, then crack on some black pepper, additional salt, and some dry or even fresh parsley to taste. Finally, to complete this dish at a lovely leaf or two of fresh basil. And there you have it. Your sourdough Tegea tele chicken Alfredo pasta is ready to be enjoyed. And it is absolutely a pleasure to eat. It is so creamy and a thick Tegea tele ribbons have such a wonderful mouthfeel. I've barely started eating and I already cannot wait to make it again. Thank you so much for reaching the end of the last recipe in this artisan cooking course, I truly do hope you have enjoyed learning how to make all of these amazing dishes. With that said, however, do stick around for the final bonus lesson where you can discover how to expand your knowledge of solder and what might be next on the horizon. 8. Bonus Lesson: Sourdough & Beyond!: Welcome to the final lesson of this sourdough cooking Mastery course. If you have made it this far. Thank you so much for your time and I genuinely hope it was well spent learning these delicious recipes. If you would like to learn more about soda baking, then do feel free to check out my first course which covers how to make your own artisan breads from bagels to sourdough loaves, and even the world-famous croissant. Otherwise, if you're looking for something sweeter to accompany the end of the meals you learnt in these lessons, my second course on pastries and desserts might be more to your liking. Homemade donuts taught, cinnamon rolls and other amazing treats are just waiting to be enjoyed. And you can even use your own sourdough starter in all of those recipes to achieve the best results. If that sounds a bit scary to you, however, ten measurements for traditional rising agents are also available. If you would like to keep up-to-date with everything I get up to in the world of baking, do feel free to follow me on my Facebook as well as Instagram pages. And please do be sure to leave a rating for this course as a whole, as it absolutely helps both myself and other potential students that might be interested. This marks the end of the trilogy of courses I had planned out in early 2020, which I endearingly named the flannel saga. I'd like to thank you all for your support over this turbulent year. It has honestly being quite the journey, even if it was one mostly spent at home. With that all said, this has been mastered one, signing off.