Pasta is one of the most loved dishes around the world. In Italy, eating a plate of pasta is a daily ritual – a plate of properly-cooked pasta that is. Remarkably, however, most people inadvertently have been eating improperly cooked pasta for most of their lives.
In this course, you will learn the essentials in order to properly select and cook pasta, including the anatomy of wheat and how gluten works. You will learn how to cook both dried and fresh pasta and how to test each type for doneness. You will also learn how to properly drain, sauce and serve pasta.You will be introduced to how to make your own fresh pasta at home, and finally, you will learn how to match different sauces to the type of pasta you are cooking.
Even though cooking pasta is perceived to be very simple, you may be quite surprised to find out how many mistakes are commonly made. If pasta is a mainstay in your culinary repertoire, this course is sure to change the way you enjoy it.
- Understand the properties of gluten
- Identify the anatomy of wheat
- Identify different types of pasta and know how to select the best quality
- Become proficient at making your own pasta from scratch
- Practice pasta skills with a variety of different recipes
How to Cook & Make Pasta
In this course, you will learn about gluten, how extruded and laminated pasta are made, the differences between them and when you might choose one over the other. You will also learn how to cook extruded and laminated pasta to perfection, every time.
10 hrs 30 mins Total Time
The Food You'll Make
5,445 students from beginner to advanced have completed this course from 76 countries.