Fresh Egg Pasta
An expression of passion for food and attention to detail. From the choice of ingredients to the careful kneading and rolling, each step in the creation of fresh pasta is performed with great dedication.
2 Michelin Stars (Trigabolo), Scientific Committee Coordinador at Gambero Rosso Academy
Fresh pasta is a culinary gem, Italy's heritage and a gift to the world
This course allows you to discover the secrets of chef Igles Corelli, as he rediscovers the origins of his philosophy and reinforces its foundations. Like his cooking, the course follows a circular journey, beginning with hand-rolled fresh pasta, such as Garganelli, Spaghetti alla Chitarra and tagliatelle; before moving on to stuffed pasta, such as Tortelli and Cappellacci; and then the baked pasta, such as Lasagnette and Cannelloni.
He then returns to the origin of everything, with Emilian Tortellini in broth, the true navel of the world, and the classic Passatelli.
Upon completion of this online course you will be able to:
- Prepare classic fresh egg pasta to perfection and form various shapes.
- Use a wide variety of ingredients in your pasta such as clams, pigeon, chickpeas, etc.
- Make foams, ragús, confits and more that will serve as a garnish for your pasta.
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Course Syllabus
Course Content
Chapter 2 - Presentation of Ingredients and Equipment
Chapter 3 - Spicy Garganelli with Garlic Sauce
Chapter 4 - Spaghetti Alla Chitarra Served Lukewarm with Crunchy Vegetables and Shallot Oil
Chapter 5 - Tagliatelle with Pigeon Ragout and Toasted Almonds
Chapter 6 - Maltagliati with Chickpea Cream, Clams and Rosemary Oil
Chapter 7 - Lunghetti with Mushrooms and Celery Bearnaise
Chapter 8 - Guinea Fowl Medals with, Parmesan Zabaione and Crunchy Prosciutto
Chapter 9 - Meat Lasagnetta with Bechamel Sauce and Parmesan Air
Chapter 10 - Potato Tortelli with Stracchino Cheese, Whipped Butter and Sprouts
Chapter 11 - Squash Cappellacci, Toasted Sesame, and Candied Orange Peel
Chapter 12 - Cannelloni with Asparagus, Mussels and Rolled Bacon
Chapter 13 - Tortellini in Broth
Chapter 14 - Passatelli
Before you go
Master the art of fresh egg pasta and create delicious masterpieces in your kitchen
What you'll learn
Variety is key to this course. Together with Igles Corelli you will witness the perfect combination between innovation and Italian tradition.
You will discover everything you need to know to make fresh pasta for your restaurant or home, from the ingredients (types of flour, wheat, semolina, etc.) to the utensils.
You will learn different techniques:
- Make pasta dough with a mixer
- Hand kneaded and rolled pasta
- How to use leftover fresh pasta
- Filled pasta
- Steamed filled pasta
- Baked pasta
- Pasta in broth
Who is it for?
This online course is aimed at people interested in cooking and gastronomy, especially those who want to learn how to make homemade fresh pasta using eggs as the main ingredient. It is intended for professionals, hobby cooks, culinary enthusiasts, Italian food lovers, people wanting to expand their culinary skills, gastronomy students, or people looking to learn a new and creative skill in the kitchen.
What you’ll need
- Stand mixer
- Pasta machine
- Comb for garganelli / gnocchi
- Chitarra for pasta
- Rolling pin
- Hand blender
Course recipes
In this course you will learn
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Meet your Instructor
2 Michelin Stars (Trigabolo), Scientific Committee Coordinador at Gambero Rosso Academy
Igles Corelli is a histrionic chef, a master of cooking and of life. The 5 Michelin stars tattooed on his arm are the most striking representation of his long and amazing career.
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Frequently Asked Questions
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Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
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Ratings and Reviews
4.9
Avg. Rating
504 Ratings
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Michelle Zaremskas
I felt like I went to Italy....it was truly authentic.
I loved the recipes and the two chef's presented the recipes and details of each dish with great detail. I learned so much. It was time well spent. It was a little odd because depending on the chapter, I would get dubbing (instead of just closed captions) and the voice used for dubbing was not pleasant to listen to. I couldn't find a way to turn it off and just simply use closed caption.
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What a course !
Really good course ! With a lot of tips and tricks very useful ! Highly recommend !