Courses > How to Cook & Make Pasta

How to Cook & Make Pasta

Course Overview

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.

Course Objectives

At the end of this course you'll be able to:
  • 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

Course Syllabus

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.

Lesson 1
Course Orientation

4 tasks | 35 mins

Welcome to the Rouxbe Cooking School! This course will help you understand why knife techniques are critical for skilled cooking, establish your knowledge baseline and learn how you will take your knife skills to the next level.

Lesson 2
Wheat & Gluten

6 tasks | 1 hr 6 mins

Wheat is one of the most common grains used in everyday foods. In this lesson, you get an inside look into gluten, the magical component in wheat that enables us to make so many wonderful products. You will learn what gluten is, where it comes from, and when gluten is and isn’t your friend.

Lesson 3
How to Select Pasta

3 tasks | 36 mins

In this lesson, you will learn how extruded and laminated pasta are made, the differences between them and when you might choose one over the other. By understanding how pasta is made and knowing how to identify quality pasta, you are guaranteed to have the best pasta-eating experiences.

Lesson 4
How to Cook Pasta

8 tasks | 2 hrs 32 mins

In this lesson, you will learn the essential skills and techniques to properly cook pasta, how to cook dried and fresh pasta and how to test each type for doneness. You will also learn how to match different sauces to the type of pasta you are cooking.

Lesson 5
How to Make Fresh Pasta | Laminated Pasta

5 tasks | 2 hrs 51 mins

In this lesson, you will learn about the types of flour used to make pasta. You will learn how to make pasta dough by hand and by using a food processor. You will also learn how to knead the dough, roll it through a pasta machine and various ways to cut and shape it. Finally, you will learn how to vary the color of pasta dough, so you can add interesting flavor and color to your cooking.

Lesson 6
How to Make Tomato Sauce

4 tasks | 2 hrs 5 mins

In this lesson, you will learn how to make tomato sauce using just a few quality ingredients. Once you learn how to choose and prepare these ingredients, you will learn the very simple techniques necessary to build a sauce that has a rich and pure tomato flavor.

Lesson 7
Course Review and Final Assessment

2 tasks | 45 mins

Finish Line
10 hrs 30 mins Total Time

The Food You'll Make

Below is a snapshot of real student photos from the course. Once you learn the foundational techniques of cooking, you too can begin to create an endless number of delicious dishes!
Pantry

This is a collage photo of my in-kitchen pantry and my back-up pantry. I keep extra supplies in the back-up pantry of those stock i... View More

by Jennifer H.
by Sandra M.

Practice Recipes

A few of the practice recipes you'll learn in this course.

Students

8,814 students from beginner to advanced have completed this course from 76 countries.