Online Italian cooking class: Piedmont pasta
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Make grissini, agnolotti del plin, tagliatelle and pumpkin gnocchi with their Piedmontese sauces, with Ugo Alciati, chef of one-star Guidoristorante.
- 9 lessons
- 44 min
- Italian
- Advanced
Rated 4.8 ★ by 60.2K App Store users · App of the Day in 120+ countries
What you'll learn
9 lessons · 44 min total
Introduction FREE
#1 Grissini FREE
#2 Agnolotti & Tagliatelle Dough FREE
#3 Agnolotti del Plin Filling FREE
#4 Agnolotti del Plin Shaping & Plating FREE
#5 Artichoke and Anchovy Sauce 
#6 Tagliatelle Shaping & Plating 
#7 White Rabbit Ragù 
#8 Pumpkin Gnocchi Preparation & Plating 
#BONUS: Cardoon with Pear and Anchovies
At the end of this course you will be able to:
Shape and bake grissini, stretching each strip by hand to an even thickness.
Roll the tagliatelle sheet to about 1 mm, roll the agnolotti dough thinner, and pinch 8 g mounds of filling into plin.
Mix a tagliatelle dough of flour and yolks and a softer filled-pasta dough with water and oil.
Pipe pumpkin gnocchi straight into lightly salted boiling water and cook them for just under two minutes.
About this class
This online Italian cooking class works through Piedmont by its ingredients: white rabbit, artichoke, anchovy, pumpkin and the cardoon Gobbo di Nizza Monferrato. It opens with grissini, stretched by hand and rolled in semolina, then makes two pasta doughs with different elasticity.
The agnolotti del plin get two lessons, the filling and then the shaping. Each sauce is made for its shape: artichoke and anchovy for the tagliatelle, and a white rabbit ragù for the pumpkin gnocchi. The bonus lesson pairs cardoon with Madernassa pears and Camogli anchovies.
- Lessons
- 9
- Video
- 44 min HD
- Recipes
- 9
- Level
- Advanced
- Audio
- Italian (VO)
- Subtitles
- English, French, German, Spanish, Italian
“Unlike bread, which has a very short life span, grissini, when kept dry, can last for several days, for several weeks.”
Ugo Alciati · Lesson #1
PROTurn fresh dough into Piedmont pasta.
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MEET YOUR INSTRUCTOR
Ugo Alciati
Chef, Guidoristorante, Piedmont
- One starGuidoristorante, since 2013.
- Family rootsStarted at 15 in his family’s Guido da Costigliole.
Ugo Alciati was born into a family deeply rooted in gastronomy and started at 15 in the kitchen of its restaurant, Guido da Costigliole, first as a pastry chef. He now leads his own restaurant, Guidoristorante.
His cooking keeps to the foundations his family laid while bringing in modern technique. In this class he cooks the Piedmont set: grissini, agnolotti del plin, tagliatelle, pumpkin gnocchi with rabbit ragù, and cardoon.
Piedmont pasta dough calculator
Example values. Lesson #2 notes the agnolotti dough works for all sorts of filled pasta.
Key concepts
Grissini
Thin, crisp breadsticks from Turin. Taught in lesson #1. (Wikipedia)
Agnolotti
A filled pasta from Piedmont; the plin is pinched shut by hand. Taught in lesson #4. (Wikipedia)
Tagliatelle
Long, flat ribbons of egg pasta. Taught in lesson #6. (Wikipedia)
Gnocchi
Small Italian dumplings, often made with potato or flour. Taught in lesson #8. (Wikipedia)
Frequently Asked Questions
Can I watch it for free first?
Yes. The introduction and lessons #1 to #4 are free to watch, no card required. To watch all 9 lessons with Ugo, start a Gronda PRO trial. Cancel before it ends and you pay nothing.
Do I need a pasta machine?
A pasta machine helps. Ugo rolls the tagliatelle sheet to about 1 mm and the agnolotti dough thinner, and a machine gives that even thickness more easily than a rolling pin.
What level is it, and what language?
Advanced level. Ugo teaches in Italian, with subtitles in English, French, German, Spanish and Italian.
Do I get the recipes?
Yes. All 9 recipes are included and available in the Gronda app or on gronda.com.
Can I watch on my phone?
Yes, in the Gronda app on iPhone and Android, or in the browser at gronda.com.
Can I cancel my membership anytime?
Yes. App Store or Google Play: in your phone’s subscription settings. gronda.com: in your account settings. No fees, no calls.
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