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Home Made Pasta Course

The History and Ingredients of Pasta
Pasta in History
Preview
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
Flour
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
Preview
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?
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
Preview
Green Pasta + Black, Red and Green Pasta PDF
Red Pasta + Black, Red and Green Pasta PDF
Laminating Pastawith 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
Preview
Fried Shaved Pasta
Different Shapes of Pasta
Twist
Strozzapreti
Orecchiette
Garganelli
Preview
Fusilli
Farfale

Flavored Pasta and Colorful Dough

Home Made Pasta Course
By: Walter Trupp - The Chefs Table
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