Pasta Masterclass, 3-Star Method
A pasta masterclass in six lessons: three doughs, a basil filling, tomato salad sauce, freeze-dried mozzarella powder and the tortellini plating.
Heinz Beck
Chef, La Pergola · Rome
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
6 Lessons, 23 min total
About this course
This pasta masterclass builds one plate across six lessons: basil-filled tortellini under a tomato salad sauce, finished with freeze-dried mozzarella powder. Three doughs come first, a vegan whole wheat and a rabbit farce among them, before any rolling or shaping starts. The dough lesson is the widest part of the class.
The twist lands on the two things every pasta dish already has, the sauce and the cheese. Tomato is treated as a salad rather than cooked down, mozzarella is freeze-dried to a powder, and both arrive as texture decisions. The filling is built bright green and set to sit inside a shape that will not tear.
You leave able to choose between three doughs for a given filling, roll and shape to the same sheet every time, and read a garnish as structure rather than decoration. That is precision applied to a plate everyone assumes they already know.
"Good pasta starts with the dough, everything else is just what you do with it."
Heinz Beck · Executive Chef @ La Pergola
Lessons
6
Video
23 min HD
Recipes
7
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Mix three fresh pasta doughs, including a vegan whole wheat and a rabbit farce.
Roll and shape pasta sheets thin enough to hold a basil filling without tearing.
Build a tomato salad sauce that seasons the plate without flattening the pasta.
Dry and powder mozzarella, then plate basil tortellini as a finished dish.
Fresh pasta today, grissini tomorrow.
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Meet your instructor
Heinz Beck
Chef, La Pergola, Rome · Three stars for the restaurant in 2005
Heinz Beck is a German chef. His kitchen at La Pergola in Rome was awarded three stars in 2005. He trained at the Professional School in Passau, then cooked in restaurants across Spain and Germany before moving to Italy.
He has since opened dining rooms in several other cities. His method is to put contemporary technique to traditional Italian ingredients, which is what the six lessons here do: three doughs, a basil filling, a tomato salad sauce and a powdered mozzarella garnish.
What chefs say
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Who is this course for?
Starting out or long at the bench
Beginners and long-benched pasta cooks who want dough, filling and sauce arriving on one plate.
A filled pasta plate worth remembering
Three doughs, rolled thin, filled and shaped, cooks who want a tortellino that holds without tearing.
Anyone who wants more from pasta
Basil tortellini, tomato salad sauce and mozzarella powder, cooks who want more from fresh pasta.
Frequently Asked Questions
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The Perfect 3-Star Pasta · Heinz Beck
