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SEMOLA
WELCOME PACK
GNOCCHI Recipe Card & Tips
INTRODUCTION TO THE COURSE
Intro (1:01)
Course Run-down
MODULE 1 - GET STARTED
How to Set up at Home (0:28)
Safety (1:32)
How to manage your dough (0:39)
Basic tools and equipment (0:43)
Wooden Board & Rolling pin (2:19)
Other essentials for this course (4:35)
Cleaning and Storing (1:17)
Note on quantities (1:41)
MODULE 2 - PICK YOUR INGREDIENTS
Flour and its differences
MODULE 3 - DOUGH RECIPES & TECHNIQUES
Dough Recipes and Techniques (1:58)
Main Principle & kneading process (12:53)
Spinach dough (8:54)
How to store your dough (2:14)
Learn about dough consistency (2:21)
MODULE 4 - SHAPE YOUR PASTA
INTRO (2:04)
Shapes Instructions
Basic pasta dough shapes: Sucareddi / Malloreddus / Capunti (21:46)
Intermediary: Orecchiette & Strascinati / Foglie D'Ulivo (12:43)
Advanced: Sagne / Lorighittas (11:39)
Use your rod: Busiate / Maccheroni al ferretto (11:23)
Cooking, Drying & Storing methods (4:00)
MODULE 5 - PASTA RECIPES
Recipes guide (0:59)
Malloreddus with creamy peas and salted ricotta (12:28)
Capunti with artichokes and speck (7:31)
Orecchiette with broccoli “alla Siciliana” (9:13)
Foglie d'Ulivo with Mediterranean sauce (7:20)
MODULE 6 - EXCLUSIVE PASTA (NO PASTA) RECIPES
Recipe guides (1:06)
Gnudi ricotta on red peppers and aromatics fresh herbs (15:55)
Southern Italian Crespelle - creamy artichokes, ricotta and pistachio (17:10)
GIFTS FOR YOU
BONUS 1: How to clean your artichokes (4:12)
BONUS 2: Pistacchio pesto (3:38)
BONUS 3: How to make ricotta at home (4:58)
Frequently Asked Questions
LIVE CHAT: Q&As
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