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Home Made Pasta

Learn everything you need to know about making your own pasta in any different shape, colour & flavour


  • This course will teach you all the basics you need to know to create amazing homemade pasta, coloured and flavoured pastas.

  • Learn how to cook everyday pasta and fancy creations like in a fine dining restaurant. Create different coloured, flavoured and shaped homemade pastas for your dinner party or every day.

  • Learn how to create different shapes, how to store them, pre-cook, re-heat so that you experience pasta on a whole new level. Have fun travelling through the world of pasta in the step by step video that also offer you many useful cooking tips.

  • Some basic cooking knowledge is required but suitable for beginners, home cooks and cooking enthusiasts!

Learn about this course with Walter Trupp in this short welcome video!

Walter Trupp

Cook with one of the best chefs in the Industry!

Originally from Austria, Walter became the youngest chef in the world to attain 18 points at the age of 25 in the prestigious French restaurant guide Gault Millau. Walter went on to perfect his craft working in several 2- and 3-Michelin-star restaurants around Europe before joining the triple-Michelin-star restaurateur Marco Pierre White as an Executive Head Chef of his restaurant group in London for five years before the opportunity to move to Melbourne, Victoria, Australia arose in 2002, when Walter was appointed Head Chef at Langton’s Restaurant and Wine Bar in Flinders Lane, Melbourne city.

Walter wrote cookbooks and developed his now-acclaimed skills as a short course cooking teacher for everyday home cooks as well as “MasterChef” and “My Kitchen Rules” contestants. Walters teaching career spanning 14 years has seen him teach cooking at various places including TV segments before establishing his own successful cooking school in 2011, known today as “Trupp- The Chefs Table,” based in South Yarra, Melbourne which he runs with his wife Anna Trupp.

A Complete Learning Experience

You can now join Walter in these online cooking courses and learn cooking from its foundation just like a top chef. Increase your technical skill, understand your produce and you will soon be cooking with ease and achieve fantastic results! These new online cooking courses are the combined product of the many questions asked, problems presented, and solutions given to over 30,000 home cooks in countless face to face cooking classes.

By fully understanding a technique, cooking becomes easy, not to mention that the same technique can then be used for many other dishes. Most chefs will agree that a recipe is just as good as the chef, which in short means if you have little understanding of the product and lack technique, a recipe becomes guesswork and too often leads to failure or average results!

“Dedicated to bringing the chef out in you”

Course Curriculum

Lesson One-History and Ingredients of Pasta


INTRODUCTION- Homemade Pasta (5:38)

Pasta in History (3:16)

Pasta in cooking (3:20)

The difference between homemade pasta and dried pasta (0:45)

What pasta goes with what sauce (2:16)

Flours used in pasta making (2:34)

Pasta flours (3:19)

Semolina (1:42)

00 Flour (2:50)

Pasta in sport and the claim being low GI (1:50)

Lesson Two-Techniques For Making Homemade Pasta

Technique making the dough and resting it (7:06)

Technique rolling the dough (5:58)

Making Pasta by Hand and Laminating it (11:31)

Making Wholegrain Pasta and Laminating it

Technique cutting the pasta (3:41)

Cutting Pasta by Hand (2:14)

Technique to cook pasta (1:54)

Cooking Pasta (2:58)

Cooking Traditional Pasta (2:52)

After cooking (2:05)

How to plate and shape pastas (1:36)

How to reheat or regenerate pasta that was cooked hours or days before using it (0:33)

How to reheat pasta part two (0:48)

How to reheat pasta part four (1:23)

How to reheat pasta part five (2:29)

How do restaurants cook pasta?

Different Hollanadaise Bernaise Sauce Flavourings

Sauce Mousseline (1:32)

Sauce Gratin (For Gratins) (2:32)

Sauce Choron (2:36)

Sauce Tyrolienne (2:05)

Sauce Foyot/Valois (1:14)

Sauce Maltaise (2:41)

Sauce Moutarde (1:28)

Sauce Buerre Noisette (3:32)

Sauce Noisette (5:05)

Frequently Asked Questions

When does the course start and finish?

The course starts now and never ends! It is a completely self-paced online course - you decide when you start and when you finish.

How long do I have access to the course?

How does lifetime access sound? After enrolling, you have unlimited access to this course for as long as you like - across any and all devices you own.

What if I am unhappy with the course?

We would never want you to be unhappy! If you are unsatisfied with your purchase, contact us in the first 30 days and we will give you a full refund.

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Priced in $USD dollars

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