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with Kristine Kidd
Online Class

Gluten-Free Italian Classics

Pasta, Pizza & More
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Crumbly gluten-free pastas and pizza crusts are a thing of the past when you have cookbook author and gluten-free expert Kristine Kidd’s recipes and techniques in your arsenal. First, become familiar with gluten-free flours, grains and starches. Then, get tips on selecting and cooking store-bought gluten-free pastas, and create homemade egg fettuccine from scratch. Kristine shares her secrets for creamy ricotta-herb ravioli topped with a rich sausage ragù, and she explores a delicious spinach variation, too. Eggplant parmesan gets a makeover with gluten-free breadcrumbs and layers of gooey cheese; pair it with homemade gluten-free rosemary and olive oil flatbread for a go-to meal. Finally, make the perfect gluten-free pizza crust — soft and chewy on the inside, crispy on the outside — for a classic red or white pizza. Plus, find out how to dry your pasta or freeze your ravioli and pizza crusts for an easy Italian indulgence any night of the week!


  • intermediate
  • 7 episodes
  • 2h6m

Included in this Class

1. Cooking Purchased Gluten-Free Pasta

1. Cooking Purchased Gluten-Free Pasta

Meet gluten-free cooking expert Kristine Kidd and learn about the Italian classics you'll master in this class. Kristine gives an overview of the flours, grains and starches commonly used in gluten-free cooking and reviews some of the gluten-free pastas you can buy. Learn tips for cooking these pastas, as well as how to make an easy and flavorful roasted tomato sauce.

2. Gluten-Free Pasta From Scratch

2. Gluten-Free Pasta From Scratch

Fresh, homemade egg pasta can be gluten-free! Kristine mixes up some dough and discusses the consistency and texture to look for before kneading it. See how to roll out the dough to an even thickness using a rolling pin and pasta machine, then cut it into fettuccine, Kristine's favorite pasta shape. Your gluten-free pasta can be dried and stored, or cooked immediately with a delicious wild mushroom sauce. Kristine will show you how!

3. Gluten-Free Ravioli from Scratch

3. Gluten-Free Ravioli from Scratch

Mix up a creamy ricotta and fresh herb filling for ravioli, made from the dough you prepared in Lesson 2. Kristine explains how to roll out, fill and cut the ravioli into squares. You can freeze the ravioli or cook them within a few hours, serving them with a rich ragù -- a simmered meat and tomato sauce.

Recommended with this class

  • Pasta machine (hand-cranked or electric)
  • Gluten-free ingredients such as rice flours, corn flour, potato starch, tapioca flour, quinoa flour, xanthan gum, guar gum
  • Pizza stone or heavy baking sheet