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18

From Fettuccine to Orecchiette—Fresh and Dry Pastas

Lecture no. 18 from the course: The Everyday Gourmet: Rediscovering the Lost Art of Cooking

From Fettuccine to Orecchiette—Fresh and Dry Pastas

Taught by Professor Bill Briwa | 40 min | Categories: The Great Courses Plus Online Food & Wine Courses

You could buy pasta. Or you could enjoy the rewards of making it yourself. Chef Briwa shows you just how easy this is. After learning a recipe for making your own fettuccine, see how to transform your pasta into a delectable dish: pasta carbonara, or pasta “in the style of the coal miner.”

Reviews

f********m
September 15, 2015
Excellent course - good demonstrations, tips, explanations ... you'll be able to make pasta "in the style of the coal miner"! or Thai chicken and coconut soup - that "speaks to your soul" ... highly recommended!

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