Read the dough
Hydration, texture and the signals your hands can trust.
FLAGSHIP · 8-WEEK GUIDED STUDIO
Pasta,
by hand.
A complete method for making expressive fresh pasta without expensive machinery—or crossing your fingers over the dough.
THE TRANSFORMATION
Stop following.
Start noticing.
You’ll learn pasta as a connected system: how flour behaves, why dough changes, what shapes hold, and how sauce becomes part of the noodle.
By week eight, you’ll have a repeatable practice—not one lucky dinner.
THE SIX MODULES
Roll with intention
Thickness, gluten and six ways to create shape.
Fill without fear
Balanced fillings, clean seals and organized production.
Sauce for the shape
Match weight, texture and flavor to the pasta you made.
Cook the whole plate
Water, timing, emulsification and the final minute.
Make it yours
Improvisation, seasonal thinking and your signature table.
WHAT’S INCLUDED
A working
kitchen practice.
- 24 concise technique lessons
- Weekly live cook-alongs
- Downloadable dough field guide
- Personal feedback on three assignments
- Private student kitchen
- One year of course access