Home Made Pasta
Learn everything you need to know about making your own pasta in any different shape, colour & flavour.
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COOK EVERYDAY PASTA AND FANCY CREATIONS LIKE IN A FINE DINING RESTAURANT
- This course will teach you all the basics you need to know to create amazing homemade pasta, coloured and flavoured pastas.
- Learn how to cook everyday pasta and fancy creations like in a fine dining restaurant. Create different coloured, flavoured and shaped homemade pastas for your dinner party or every day.
- Learn how to create different shapes, how to store them, pre-cook, re-heat so that you experience pasta on a whole new level. Have fun travelling through the world of pasta in the step by step video that also offer you many useful cooking tips.
- Some basic cooking knowledge is required but suitable for beginners, home cooks and cooking enthusiasts!
Course Curriculum
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PreviewCONTENTS LIST - HOME MADE PASTA
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StartINTRODUCTION- Homemade Pasta (5:38)
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StartPasta in History (3:16)
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StartPasta in cooking (3:20)
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StartThe difference between homemade pasta and dried pasta (0:45)
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StartAl dente and a few other things to know (4:18)
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StartWhat pasta goes with what sauce (2:16)
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StartFlours used in pasta making (2:34)
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StartPasta flours (3:19)
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StartSemolina (1:42)
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Start00 Flour (2:50)
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StartPasta in sport and the claim being low GI (1:50)
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StartTechnique making the dough and resting it (7:06)
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StartTechnique rolling the dough (5:58)
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StartMaking Pasta by Hand and Laminating it (11:31)
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StartMaking Wholegrain Pasta and Laminating it
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StartTechnique cutting the pasta (3:41)
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StartCutting Pasta by Hand (2:14)
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StartTechnique to cook pasta (1:54)
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StartCooking Pasta (2:58)
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StartCooking Traditional Pasta (2:52)
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StartAfter cooking (2:05)
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PreviewHow to plate and shape pastas (1:36)
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StartHow to reheat or regenerate pasta that was cooked hours or days before using it (0:33)
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StartHow to reheat pasta part two (0:48)
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StartHow to reheat pasta part three (0:50)
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StartHow to reheat pasta part four (1:23)
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StartHow to reheat pasta part five (2:29)
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StartHow do restaurants cook pasta?
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StartIntroduction to flavored pasta and dough (2:44)
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StartPlain pasta (fettuccine and angel hair) (6:27)
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PreviewBlack Squid Ink Pasta (4:43)
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StartGreen Coloured Pasta (3:56)
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StartRed Coloured Pasta (4:11)
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StartPasta dough flavored with herbs (oregano, thyme, rosemary or sage) (1:59)
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StartPasta dough flavored with lemon (or orange or lime) (1:35)
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StartPasta dough flavored with chili (1:44)
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StartPasta dough flavored with dried mushrooms (2:26)
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StartPasta dough flavored with garlic (2:52)
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PreviewShaved Pasta Spaetzle (3:32)
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StartFried Shaved Pasta (2:55)
Your Instructor
Cook with one of the best chefs in the Industry!
Originally from Austria, Walter became the youngest chef in the world to attain 18 points at the age of 25 in the prestigious French restaurant guide Gault Millau. Walter went on to perfect his craft working in several 2- and 3-Michelin-star restaurants around Europe before joining the triple-Michelin-star restaurateur Marco Pierre White as an Executive Head Chef of his restaurant group in London for five years before the opportunity to move to Melbourne, Victoria, Australia arose in 2002, when Walter was appointed Head Chef at Langton’s Restaurant and Wine Bar in Flinders Lane, Melbourne city.
Walter wrote cookbooks and developed his now-acclaimed skills as a short course cooking teacher for everyday home cooks as well as “MasterChef” and “My Kitchen Rules” contestants. Walters teaching career spanning 14 years has seen him teach cooking at various places including TV segments before establishing his own successful cooking school in 2011, known today as “Trupp- The Chefs Table,” based in South Yarra, Melbourne which he runs with his wife Anna Trupp.
A Complete Learning Experience
You can now join Walter in these online cooking courses and learn cooking from its foundation just like a top chef. Increase your technical skill, understand your produce and you will soon be cooking with ease and achieve fantastic results! These new online cooking courses are the combined product of the many questions asked, problems presented, and solutions given to over 30,000 home cooks in countless face to face cooking classes.
By fully understanding a technique, cooking becomes easy, not to mention that the same technique can then be used for many other dishes. Most chefs will agree that a recipe is just as good as the chef, which in short means if you have little understanding of the product and lack technique, a recipe becomes guesswork and too often leads to failure or average results!
“Dedicated to bringing the chef out in you”
Walter Trupp
Frequently Asked Questions
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