Introduction

Lesson 1- The History and Ingredients of Pasta

• Pasta in History
• Pasta in Cooking
• The Difference Between Homemade Pasta And Dried Pasta
• Al Dente and a Few Other Things to Know
• Pasta in Sport and the Claim Being Low GI
• What Pasta Goes with What Sauce
• Flours used in Pasta Making 
• Pasta Flours
• Semolina
• 00 Flour

Lesson 2- Techniques For Making Homemade Pasta

• Technique Making the Dough and Resting It +Basic Pasta Dough PDF
• Technique Rolling the Dough
• Making Pasta by Hand and Laminating Pasta
• Making Whole Grain Pasta by Hand And Laminating It
• Cutting Pasta by Hand
• Technique Cutting The Pasta
• Cooking Pasta
• Technique to Cook Pasta
• After Cooking
• Cooking Traditional Pasta
• How to Plate Shaped Pasta
• How to Reheat Or Regenerate Pasta
• How to Reheat Pasta Part Two
• How to Reheat Pasta Part Three
• How to Reheat Pasta Part Four
• How to Reheat Pasta Part Five
• How do Restaurants Cook Pasta?

Lesson 3 – Flavored Pasta and Colorful Dough

• Introduction to Flavored Pasta and Dough
• Plain Pasta (fettuccine and angel hair) + Basic Pasta Dough PDF
• Black Squid Ink Pasta+ Black, Red and Green Pasta PDF
• Green Pasta + Black, Red and Green Pasta PDF
• Red Pasta + Black, Red and Green Pasta PDF

Video Content with PDF recipes

• Laminating Pasta with Herbs (Oregano, Thyme, Rosemary or Sage)
• Pasta Dough Flavored with Lemon (Or Orange Or Lime)
• Pasta Dough Flavored with Chili
• Pasta Dough Flavored with Dried Mushrooms
• Pasta Dough Flavored with Garlic
• Shaved Pasta Spaetzle

Video Content

• Fried Shaved Pasta

Lesson 4- Different Shapes of Pasta

Video Content

• Twist
• Strozzapreti
• Orecchiette
• Garganelli
• Fusilli
• Farfale