Discovering homemade fresh pasta in all its nuances: from the selection of raw materials to an in-depth look at flours; from doughs with or without eggs to colored doughs; from traditional techniques to create various pasta shapes to the secrets of rolling out dough with a rolling pin. And much more...

Welcome to the second course of my Pasta Academy, dedicated entirely to fresh pastas. Together, we will uncover all the secrets of making homemade pasta and I will offer you numerous recipes to enhance its flavor in every variation. From whole wheat tagliatelle to squid ink tagliolini, from strozzapreti to pappardelle, from quadrucci to maltagliati, from green gnocchetti to passatelli, from chestnut tagliatelle to buckwheat straccetti, I will lead you on a culinary journey full of flavors and traditions. Are you ready? Then, let's start with the first lesson: the first pasta, the first recipe.

After mastering the basics of preparing, processing, and cutting fresh pasta, it's time to delve into another cornerstone of Italian cuisine: stuffed pasta. In this third course, I will teach you all the techniques needed to prepare and fill a wide variety of fresh pastas. From the refined "Cappellacci di Rosa" with fossa cheese and guanciale, to the rustic "Pasta Lorda" with shrimp and broccoli; from the sophisticated cocoa "Fazzoletti" with pear and honey filling, to the traditional tortellini in capon broth; from the delicate lean ravioli with tomato and basil sauce, to the flavorful nettle tortelli with pancetta and pecorino; from the elegant radicchio "Caramelle" with taleggio cheese fondue, to the refined sea bass "Polifemi" scented with thyme, concluding with the romantic lobster hearts. Now, all that's left is to get started: click on the first lesson and prepare to dive into this new culinary adventure.

My Pasta Academy reaches its fourth course, dedicated to lasagnas and flans, drawing from the rich Italian culinary tradition to explore a variety of recipes: from classic Green Lasagna to "Goccia d'Oro" Lasagna, moving on to the innovative Open Lasagnetta with eggplants, chili peppers, and salted ricotta, to the sophisticated Tagliolini Timbale with duck, artichokes, and taleggio. We will also explore the Flan in a phyllo dough crust with a delicate leek, potato, and curry veal cream, Cannelloni enriched with pumpkin, gorgonzola, and sausage, and Green Cannelloni with a cream of greens and salmon. Not to be missed are the Cherubini standing in ginger with shrimp and small vegetables, the Gratinated Swirls with ham, fontina cheese, and mushrooms, and to conclude, the Swallow's Nests with turnip tops, salted ricotta, and sun-dried tomatoes. This course offers numerous proposals to learn techniques and secrets that, once mastered, will allow you to unleash your taste and creativity, creating unique and personalized dishes.

Our journey to discover the flavors continues with the fifth course dedicated to traditional pastas, where flavor takes shape, and goodness is dressed beautifully. We will begin with the delicious garganelli or comb macaroni, followed by a lesson dedicated to bowtie pasta (farfalle). Next, we will get to know the tasty spaghetti alla chitarra and the classic trofie. And of course, we couldn't forget about pizzoccheri, orecchiette, strascinati, scialatielli, and strangozzi. To conclude, we have the malloreddus or Sardinian gnocchetti. This is my fifth course, traditionally delicious and traditionally beautiful. Click on the first lesson, and enjoy your meal!