how will you learn the craft of making fresh pasta?
our video recipes are simple, concise and informative
view the course outline below
The Pasta Course
In depth video recipes lead by Michael Pini teaching exactly how he creates pasta for his business Brooklyn Pasta Lab.
- Classic Egg Dough
- BPL Egg Dough
- Semolina Dough
- Semolina Rimacinata Dough
- Rolling Pasta with a Mattarello
- Rolling Pasta with an Electric Pasta Roller
- How to cut and shape egg pasta shapes
- How to shape water based pasta shapes
- How to make extruded pasta dough
- Which pasta extruder is best for me?
- How to extrude fresh long pastas
- How to extruded fresh short pastas
- How to produce pasta in a large format setting
- Best techniques for fresh pasta storage*
- Sauces*
- Final dishes*
- Interviews*
*Coming Soon*
The Pasta Community
- Direct access to Michael Pini, the founder of The Pasta Community
- Access to a community of pasta makers from all over the world
- Share your progress with other like minded pasta makers
The Pasta E-Book
- Where to buy the same tools we use to make perfect artisanal pasta
- Where to buy the same high quality ingredients that we use to serve thousands of people every year
- Michael's philosophy and thoughts on the craft of making fresh pasta
- All contact details for all of our vendors, pasta machine manufactures and pasta tool suppliers
- Direct connections with pasta manufactures in Italy, learn the industry secrets how to save over 40% (thousands of dollars) on your next pasta machine for your pasta lab (extremely valuable)
- How to make a custom pasta die for your pasta extruder to bring exclusive shapes to your clients.
- What makes great pasta, great?
- Are traditional techniques better?
- Why learn about this craft?
- All recipes from The Pasta Course in text format
- How to become an affiliate for The Pasta Community and earn 20% commission
- A final word from Michael...
