Chef Ian Algerøen begins with the fundamentals of preparing Basic Egg Pasta, with subtle variations such as Lemon Dill Pasta. Learn to roll out, cut, and cook the dough, and to match the cuts and weights of noodles with the right sauces. Later, you'll make Spinach Fettuccine Alfredo, Ravioli of Bay Shrimp and Goat Cheese in White Clam Sauce, and Whole Wheat Pappardelle with Andouilles and Peas.