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!
Lemon Olive Oil Cake with Fresh Raspberries

This vegan Lemon Olive Oil Cake with Fresh Raspberries is my go to for a couple of reasons. First, it is delicious, moist and flavor... View More

by Susan P.
Chia Spiced Rice Pudding with Orange Cardamom Roasted Pears

Brown Basmati rice was simmered in coconut and almond milk with Chai inspired aromatics of fresh ginger, vanilla bean, star anise, c... View More

by Meg R.
Lavender-stevia and rosemary agar cubes

For my previous course I made mango-coconut agar cubes and, while they looked really pretty, I wasn't too impressed with the taste o... View More

by Jelena T.
Vegan ChocoBeet Donut

This donut made from all purpose gluten free mix flour ( white sorghum flour, mocaf, banana flour and arrowroot flour), raw cacao po... View More

by Yoesi A.
by Susan P.
Triple-Layered Aloe w/fruit, Mango and Coconut Milk Gels

I'm so happy with how this turned out. I know it's a little more complicated than what was requested, but when I saw a photo of thi... View More

by Jane P.
Baked Alaska to die for!

I just had so much fun making and eating this indulgent desert. The base for this desert was a delicious vanilla cake (Fran's recip... View More

by Petra B.
by Liana M.

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.
My favourite chocolate cake

I've always been a huge fan of chocolate cakes. When I decided to go vegan, I tried so many recipes searching for "the one" and afte... View More

by Luciana U.
Chocolate Pudding

My Go-To Dessert is a silken tofu based chocolate pudding. It's my go-to because it's so easy to make and I usually have the ingredi... View More

by Daneen A.
Classic Gluten Free Chocolate Chip Cookie

These gluten free chocolate chip cookies are my go-to dessert. Honestly, I make them every week for my 6 & 9 year old (and my chocoh... View More

by Erika G.
Lemon Mini Bundt Cake

My go-to dessert is a beautiful and simple lemon mini bundt cake. I love this simple mini cakes since they have a lot of lemon flavo... View More

by Yahaira B.
by Charlotte S.
Warm Apple Streusel Pie A La Mode

Apple Pie A La Mode has always been one of my favorite desserts, and I can't remember the last time I ate it...until now! For the... View More

by Kari R.
Strawberry Mousse Slices plated

This was a fun activity to do and I took the opportunity to get a little creative. Strawberries are one of my favorite fruit so I de... View More

by Angelina A.
Raw cheescake with date caramel and roasted peaches.

First time roasting fruits so I decided and wanted a little contrast of warm and cold in one dessert. I prepared a vanilla raw c... View More

by Karla Q.
Deconstructed Fruit Pizza with Homemade Graham Crackers

I've frequently toasted nuts or coconut for recipes. However, this is the first time I've toasted flour for a recipe. I must say th... View More

by Benita G.
Strawberry Lemonade Agar Cubes

This photo shows my completed agar cubes. I chose strawberry lemonade as the liquid because it is a sweet, tart, and refreshing flav... View More

by Karen C.
Hibiscus Tea Agar Gel Cubes with Crystallized Ginger

These are the Hibiscus Tea gel cubes after they set. I decided to garnish them with a small piece of crystallized ginger to complime... View More

by Rose D.
by Charlotte S.

Practice Recipes

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


6,017 students from beginner to advanced have completed this course from 76 countries.