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Pasta is a food with thousands of years of history that has traveled across all continents and become a fundamental part of our diet. In this course, we invite you to discover the key secrets of pasta cuisine, from the most traditional recipes and knowledge to the most contemporary practices.

Learn at your own pace with all the tools at your disposal and make the most of this course designed 100% online. Enjoy learning with showcookings, videos, podcasts, recipes and practical exercises. If you have any questions, contact the course tutor and deepen your knowledge.



  • Kitchen professionals: cooks, chefs de partie, head chefs, etc.
  • Graduates in culinary studies.



  • History and Classification
    • History of pasta
    • History of Italian pasta
    • Types of pasta
  • Tools for rolling, forming, drying, and cutting pasta
  • Flour, the main ingredient
    • Wheat classification
    • Types of durum wheat semolina
    • Gluten
    • Starches
  • Other ingredients
    • Liquid ingredients
    • Egg
    • Salt
  • Fresh semolina pasta
    • Types
    • Key points
  • Fresh egg pasta
    • Flour
    • Egg
    • Proportions
  • Kneading and resting
  • Laminating and forming
    • Hand laminating
    • Machine laminating
    • Cutting and forming
  • Cooking
    • Salt in cooking
    • Starches during cooking
    • Starch development
    • Basic cooking rules
  • Sauces and butters
    • Sauce classification
    • Pasta and sauce
    • The butter


During the course, presentations by professionals will be held covering content related to the program. The goal is to create a space where culinary explanations and tips are shared, giving students the opportunity to learn and enjoy a gastronomic experience.

  • Tools and contemporary pasta
  • Traditional pasta and products
  • Making fresh semolina pasta
  • Making fresh egg pasta
  • Making filled fresh pasta
  • Pasta formats, making, and plating fresh pasta
  • Pasta formats, making, and plating filled fresh pasta
  • Masterclass: Cooking and plating dry pasta


In the "Podcasts with Ambassadors" section, we invite you to dive into conversations that will uniquely bring you closer to the vision of a reference in this field of specialization. Through these episodes, you will explore their personal stories, valuable advice, and most importantly, the special touch they bring to the sector.

  • Meet our ambassador
  • Learn their tricks
  • Understand their special touch
  • Pasta around the world: Curiosities and typical dishes



  • Account management on the platform takes place on Mondays, Wednesdays, and Fridays, meaning that within no more than 72 hours after your registration, you will receive your access credentials.

  • 15 hours of training that you can complete at your own pace over a period of 6 months.



The intensive online course on "Pasta" is taught using the learning by doing methodology, which is based on the idea that the best way to learn is through practical experience and direct action. Instead of focusing exclusively on theory and passive instruction, this methodology encourages students to acquire knowledge and skills by actively participating in practical activities and real projects.

The program and content have been 100% designed for online training by professionals with extensive experience and pedagogical capacity.

  • Written and graphic content on product, techniques, and preparations
  • Step-by-step and technique videos
  • Showcookings with expert faculty from Basque Culinary Center: Jorge Bretón, John Regefalk, Adrián Leonelli...
  • Podcast with course ambassador John Regefalk
  • Practical activities for learning by doing
  • Self-assessment tasks
  • Tutor for inquiries




For proper course follow-up, you will have the tutoring of chef Jorge Bustamante, cooking professor at Basque Culinary Center, who will attend to your inquiries. Take advantage of all his knowledge and take a step further.


Txema Urda
Course Tutor
A great lover of the culinary world, he has been dedicated to gastronomy since he was very young. Thanks to his extensive training in cooking and experience alongside the most acclaimed chefs in Spain, he has acquired extensive knowledge of the culinary sector, offering the world impressive dishes. His vocation is to train those who love cooking and share his vast knowledge with them.



John Regefalk
Course Ambassador
Originally from Sweden, responsible for Culinary Innovation at BCC Innovation. He began in traditional cooking before later working in avant-garde restaurants in various locations worldwide. He has experience in restaurants such as Noma in Copenhagen (voted best restaurant in the world in 2021), Ryugin in Tokyo, and Metamorfosi in Rome. He is currently a research chef and professor of culinary innovation at Basque Culinary Center.




The course costs 160 € to be paid in full at the time of online registration.

The price includes:

  • Access to the multi-device online platform
  • Downloadable educational material
  • Showcookings
  • Step-by-step technique videos
  • Downloadable recipes
  • Tutoring
  • Practical exercises
  • Self-assessment tests
  • Technical support
  • Digital certificate upon course completion

Return and Cancellation Policy:

Consult detailed information about the return and cancellation policy.


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