Pasta Classics & Pasta Sauces
Cook some of the most amazing pasta classics & pasta sauces in the most simple & delicious way!
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CREATE QUICK, EASY AND ALWAYS GREAT TASTING PASTA MEALS!
- Learn some great pasta sauces and condiments that take you no longer than 15 minutes and some great pasta classics that delight you and your guests in no time.
- Some basic cooking knowledge but suitable for total beginners as well as home cooks, families who are into a healthy lifestyle and busy professionals who want a quick and healthy budget friendly meal for those who care about what they eat.
- Cook pasta dishes and sauces as good as your favourite Italian pasta restaurant and learn many new cooking techniques. Learn how to pre-cook and store bulk sauces that save you time and money. Learn to apply sauces onto pasta without splitting as well as plating and experience many new favourites in these step- by- step cooking videos that also offer you many useful cooking tips.
Course Curriculum
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StartINTRODUCTION- Pasta Sauces & Pasta Classics (0:52)
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PreviewCONTENT LIST- PASTA CLASSICS & PASTA SAUCES
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StartPasta in History (3:16)
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StartPasta in Cooking (3:20)
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StartThe difference between homemade pasta and dried pasta (0:45)
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StartAl Dente and a few other things to know (4:18)
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StartWhat goes with what sauce (2:16)
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StartDemo Video- Sage Butter (2:47)
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PreviewSpaghetti Al Pesto (6:06)
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StartSpaghetti with tomatoes and pancetta (5:29)
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StartSpaghetti carbonara (4:33)
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StartSpaghetti marinara (7:55)
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StartPasta shells (Orecchiette) with broccoli, Savoy cabbage & macadamia nut stew (5:43)
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StartPasta with Mint and Pea Pesto (5:29)
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StartLasagne with white sauce & meat sauce (10:27)
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StartPasta Bake (4:51)
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StartBolognese sauce (2:59)
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StartLamb and Mushroom Sugo (5:19)
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StartHome made tomato sauce (7:29)
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StartVegetable Bolognese Sauce (3:31)
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StartSmoked salmon and lemon basil with mascarpone (2:04)
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StartSpicy garlic and anchovies with parsley (2:02)
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StartThree-Cheese (2:42)
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StartChicken Alfredo with mushrooms and zucchini (2:57)
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PreviewCreamy salmon and lemon penne (3:28)
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StartPuttanesca (2:55)
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StartSalami Capsicum, Tomato and Olive Stew with Sage and Baked Ricotta (4:50)
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StartSalsa Verde (2:36)
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StartPesto (2:17)
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StartNut and Tuna Pesto (1:41)
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StartOlive and Sun Dried Tomato Pesto (1:37)
Your Instructor
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”
Walter Trupp
Frequently Asked Questions
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