Colorful Italian Pasta
Michelin-starred Italian chef Viviana Varese, introduces us to the world of pasta at an advanced level, including a great variety of pastas and sauces.
Head chef of ViVa (Alice Ristorante), 1 Michelin Star (Milan, Italy)
Discover different types of pasta and enjoy this highly appreciated dish that is loved all around the world.
Pasta is found in every Italian home, and features in a distinct section of every Italian restaurant menu, from trattorias to gourmet restaurants.
For Italians, pasta signifies conviviality, family, and the desire to share and socialize. It is part of daily life; the majority of Italians consume pasta once or twice each day and a meal would be considered unsatisfying without it.
Pasta has spread throughout the world and has evidently combined with several cultures very different from the Italian one. It is interesting to see how when a simple ingredient is combined with local cultures from around the world, something unique and magical is created.
The world of pasta is immense. In this course you will find some of Chef Viviana Varese’s signature dishes, in which tradition is perfectly matched with her creativity in order to produce something unique.
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Course Syllabus
Course Content
Chapter 2 - Introduction to Italian Pasta
Chapter 3 - Fresh rainbow pasta ravioli stuffed with pumpkin, chestnuts and parmesan
Chapter 4 - Fresh rainbow pasta with confit codfish, codfish foam, green turnip and lemon
Chapter 5 - ‘Tagliolini all’uovo’ cacio e pepe, lemon and caviar
Chapter 6 - 'Pasta e patate' with pistachio pesto
Chapter 7 - Fettuccelle with green turnip, anchovies, and caciocavallo foam
Chapter 8 - Girella filled with genovese ragu, pecorino fondue, marjoram and lemon
Chapter 9 - Superspaghettino with double tomato sauce, basil cream and parmesan cheese mousse
Before you go
How to make fresh and dried pasta, both of which are worthy of a Michelin star when made with the right technique.
What you'll learn
The diverse world of pasta can be divided into two macro groups: fresh pasta and dried pasta. You will learn how to make both.
Fresh pasta can be split into two categories: with and without egg. According to the region, fresh pasta dough is made either with egg yolks or whole eggs. Every family has its own recipe handed down from generation to generation.
Fresh pasta made without eggs is composed of water and flour and is almost exclusively made in southern Italy.
Dried pasta is fresh pasta made without eggs, extruded into various shapes and then dehydrated in order to prolong its shelf life.
Colored pasta is also popular, and is very easy to make when you know how. It’s very important to choose the correct flour for the type of pasta. Using different types of flour will give completely different results.
Who is it for?
This course of medium difficulty level is aimed at professional chefs, experienced foodies or anyone with a solid basic knowledge of cooking. Some of the recipes are simple and others involve more technique.
What you’ll need
- Machine to knead pasta
- Pasta maker
- Roner
- Vacuum machine
- Ring cutter
- Thermomix
- Hand blender
- Oven
- Pasta pot
- Precision scale
- Chinois strainer
- Whisk
- Kitchen thermometer
- Smoker + pieces of wood
- Siphon with cartridges
Course recipes
In this course you will learn
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Meet your Instructor
Head chef of ViVa (Alice Ristorante), 1 Michelin Star (Milan, Italy)
Viviana never stops experimenting with novel culinary methods and techniques, and constantly searches for high quality produce. Her dishes unlock the flavors of seafood and meat, combining first-rate ingredients that appeal to the eye and the palate.
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Every course includes a downloadable recipe book
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pasta types
much to learn about cooking and preparing pasta. Interesting recipes from all of Italy