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Introduction to Italian Cooking

Learn the fundamentals of one of the most loved cuisines in the world directly from chefs in New York City's best Italian restaurants. 

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Course Details

Tutorials in this course: 10
Total viewing time: 1 hour and 43 minutes
Total course time (including prep and cooking): 8 hours and 30 minutes

Italian food comes from the heart. It's a cuisine that's equally grounded in the experience of cooking as in the experience of gathering around the table, enjoying great wine, and devouring well-crafted meals with family and friends around you.

This course teaches you some of the most fundamental skills and recipes behind Italian cuisine - from how to make pasta from scratch to how to make the perfect meatball. While geared towards the beginner chef, the tutorials in this course are filled with instruction that will prove valuable for chefs of all levels. Step inside the kitchens of some of the country's true masters of modern and traditional Italian cuisine!

Chef Instructors

Chef Jonathan Benno

Chef Jonathan Benno is the executive chef of Lincoln Ristorante. Chef Jonathan is a world renowned culinary figure, having worked with Chef Thomas Keller at the three Michelin-starred Per Se in NYC and French Laundry in Yountville, CA.

Chef Carmen Quagliata

Chef Carmen Quagliata is the executive chef and co-owner of New York City's Union Square Cafe. His restaurant was voted the most popular restaurant in the city by Zagat for the last three years.

Chef Daniel Holzman

Chef Daniel Holzman is the executive chef and co-owner of The Meatball Shop in New York City. Chef Daniel trained at many of the country's finest restaurants before mastering the art of the perfect meatball, a skill which is showcased in his restaurants around the city.

Chef Tom Van Lente

Chef Tom Van Lente is the executive chef and co-owner of the esteemed Two restaurant in Chicago.

Chef Steve Samson

Chef Steve Samson opened Sotto in Los Angeles with partners Zach Pollack, Bill Chait, and his wife, Dina Samson. Sotto achieved immediate acclaim, being named one of Esquire Magazine's “Best New Restaurants in America” and Los Angeles Magazine's #1 “Best New Restaurant".

What You Need


- Large mixing bowl
- Small mixing bowls
- Large pot
- Frying pan
- Large saucepan 
- Large sauté pan
- Fryer or deep-sided pan
- Baking sheet
- Chef's knife
- Large spoon
- Slotted spoon
- Can opener
- Ice cream scooper
- Dough scraper 
- Meat mallet
- 2-inch cookie cutter
- Cutting board
Plastic wrap
- Parchment paper
- Rolling pin
- Pastry wheel cutter
- Spray bottle filled with water
- Ravioli stamp
- Ruler


Ingredients are listed within each respective tutorial


How to Make Pasta From Scratch

Carmen Quagliata

"Most people are intimidated about making fresh pasta, but it's actually really easy."

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The Perfect Meatball

Daniel Holzman

The classic meatball made easy with a magic ratio of ingredients.

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How to Make Ravioli

Carmen Quagliata

"This technique can be used for whatever your favorite filling might be."

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How to Properly Make Risotto

Tom Van Lente

"Most people think risotto is a dish but actually, it's a technique."

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How to Use a Basic Pasta Maker

Steve Samson

Mastering this machine will allow you to create impressive fresh pastas with ease and precision.

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An Overview of Common Pasta Shapes

Steve Samson

Understanding the differences between pasta varieties will allow you to pick the best type for a recipe.

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