Course overview

Learn how to make pasta at home with Chef Steven Kiernan from River Cottage.

Whether you’re completely new to making homemade pasta or have been dabbling in the delicious art, Steven's love of making pasta and new pasta recipes will inspire you to make handmade pasta dishes.

Steven's pasta making course demonstrates different styles of pasta dough, where you’ll learn about different flours - why is ’00 favoured in Italy, how to source great local equivalents, what’s the most important element to look for when sourcing flour, plus the difference between stoneground or mill rolled flours when making your dough.

Steven will also guide you through using alternative flours, including wholegrain and how eggs, olive oil and water change the dough.

You'll then learn to roll your pasta dough by hand and using a machine. He’ll guide you through the pros and cons of each before showing you how to make different pasta shapes including spaghetti, pappardelle and farfalle.

You’ll also learn how to master ravioli and other filled pastas like tortellini, as well as different seasonal filled pasta and pasta sauce ideas.

You'll learn:

how to make pasta
which flours to use for different types of pasta
creating pasta shapes from your pasta dough
rolling out pasta dough by hand or by machine
pasta sauce and filling recipes

The course includes:

4 on-demand video lessons - presented by Steven Kiernan and River Cottage
lifetime access to the videos, notes and interactive class
flexible classes - join and learn when and where you like
downloadable lesson notes
practical pasta making assignments and recipes (with tutor feedback available)
access on your mobile, PC, Mac or laptop
small interactive online classroom - chat online to students from around the world and share your creative ideas

Independent Cookery Schools Association approved

This course has been approved by the Independent Cookery Schools Association (ICSA), recognising the highest standards of training.

Time to complete the pasta making course:

Every student is different but in general we think the whole course will take around 14 hours 45 minutes to complete including:

Video lessons: 2 hours 45 minutes in total
Course notes: 30 minutes per lesson
Your pasta recipe assignments: at least 2 hours per lesson
Interactive classroom time: 15 minutes per lesson
Tutor feedback review (Expert level): 15 minutes per lesson

You'll need:

Your lesson notes will include the full details of the ingredients you'll need, but you will be making pasta, so you'll need standard kitchen equipment. If you have a pasta machine then Steve will show you techniques to use it, but you can also complete the course by hand rolling your pasta dough.

Ready to get started?

Just add the course to your basket above - choose the 'Expert' option for personal feedback from Steven on your pasta.

If you know someone who'd love this course then give it as a gift - just tick "This is a gift" at the checkout.

Any questions? Contact us by clicking on the orange speech symbol - we'd love to hear from you.

Watch course trailer

Lesson summary

Perfect pasta dough

In this first lesson, Steven will give you an in-depth guide through making different styles of pasta dough. You’ll learn about different flours - why is ’00 favoured in Italy, how to source great local equivalents, what’s the most important element to look for when sourcing flour, difference between stoneground versus mill rolled flours when making your dough. Steven will also guide you through using alternative flours, including wholegrain and how eggs, olive oil and water change the dough.

Spaghetti and beyond – how to roll and cut your dough

In this lesson, Steven will teach you how to roll your dough both by hand and using a machine. He’ll guide you through the pros and cons of each before showing you how to make different pasta shapes including spaghetti, pappardelle and farfalle. You’ll also learn dough problem solving skills, the best way to cook, how to dry fresh pasta and cooking techniques (why and when to add salt and oil to the water).

Ravioli and other filled pastas

This lesson celebrates the art of making filled pastas such as ravioli, tortellini and agnolotti. Steven will inspire you with different seasonal filling ideas and guide you through how to cook your filled pasta successfully.

The sauce

The final lesson celebrates your homemade pastas' successes with an array of seasonal sauce ideas. Steven will show you how to use pasta as a vehicle to celebrate the seasons with delicious recipes that are sure to become household staples.