Making Artisan Pasta

Making Artisan Pasta by Aliza Green

How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More

Author:
Photographer:
Foreword by:
Format: Paperback / softback, 176 Pages
ISBN: 9781592537327
Publisher: Quarry Books
Buy from an Online Retailer
US:
               
UK:
            
AU:
   
$24.99 $19.99 / £15.99 £12.79

Learn how to use the best ingredients and simple, classic techniques to make fresh, homemade pasta in your own kitchen with Making Artisan Pasta. Calling for just the simplest ingredients and a handful of unique kitchen tools, making pasta at home has never been easier, more fun, or more delicious.

Inside, you'll find:

- Recipes for pasta doughs made completely from scratch, with such delicious ingredients as buckwheat and whole wheat flour, roasted red pepper, asparagus, and even squid ink and chocolate

- Fully illustrated step-by-step instructions for rolling, shaping, and stuffing dough for gnocchi, lasagna, cannelloni, pappardelle, tagliatelle, ravioli, and dozens of other styles of pasta

- Detailed instructions on how to make the ultimate in pasta: hand-stretched dough

- Chinese pot stickers, Polish pierogi, Turkish manti, and other delectable pastas from beyond its traditional Italian borders

- Artisan tips to help anyone, from novice to experienced, make unforgettable pasta

Through author and chef Aliza Green’s pasta expertise and encyclopedic knowledge of all things culinary, plus hundreds of gorgeous photos by acclaimed food photographer Steve Legato, you’ll never look at the supermarket pasta aisle the same way again.

Making Artisan Pasta is on Cooking Light's Top 100 Cookbooks of the Last 25 Years list for Best Technique and Equipment.

Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Butcher's Apprentice and Making Artisan Pasta(Quarry Books, 2012),The Fishmonger's Apprentice(Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008) and Starting with Ingredients (Running Press, 2006), four perennially popular Field Guides to food (Quirk, 2004-2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004) and successful collaborations with renowned chefs Guillermo Pernot and Georges Perrier.A former food columnist for the Philadelphia Inquirer, Philadelphia Daily News, and Cooking Light Magazine, Green is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery and for her lively story-telling. Green also leads culinary tours--her next is scheduled for October 2013 to Puglia, Italy, which she calls "land of 1,000-year-old olive trees." Green's books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for "Best Single-Subject Cookbook" in 2001 for Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist (Running Press, 2001), which she co-authored with Chef Guillermo Pernot. For more information about Aliza's books and tours or to send her a message, visit her website at http://www.alizagreen.com.

Steve Legato is a freelance photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in Art Culinaire, The New York Times, Food and Wine, Wine Spectator, Food Arts, GQ, Departures, Wine & Spirits, Travel & Leisure, Philadelphia Magazine, Delaware Today, New Jersey Monthly and Main Line Today. He resides just outside of Philadelphia, PA. Visit his website at http://www.stevelegato.com.

Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Butcher's Apprentice and Making Artisan Pasta(Quarry Books, 2012),The Fishmonger's Apprentice(Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008) and Starting with Ingredients (Running Press, 2006), four perennially popular Field Guides to food (Quirk, 2004-2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004) and successful collaborations with renowned chefs Guillermo Pernot and Georges Perrier. A former food columnist for the Philadelphia Inquirer, Philadelphia Daily News, and Cooking Light Magazine, Green is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery and for her lively story-telling. Green also leads culinary tours--her next is scheduled for October 2013 to Puglia, Italy, which she calls "land of 1,000-year-old olive trees." Green's books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for "Best Single-Subject Cookbook" in 2001 for Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist (Running Press, 2001), which she co-authored with Chef Guillermo Pernot. For more information about Aliza's books and tours or to send her a message, visit her website at http://www.alizagreen.com.Steve Legato is a freelance photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in Art Culinaire, The New York Times, Food and Wine, Wine Spectator, Food Arts, GQ, Departures, Wine & Spirits, Travel & Leisure, Philadelphia Magazine, Delaware Today, New Jersey Monthly and Main Line Today. He resides just outside of Philadelphia, PA. Visit his website at http://www.stevelegato.com.

Format: Paperback / softback, 176 Pages
ISBN: 9781592537327
Illustrations: 200
Size: 8.25 in x 10.25 in x 0.75 in / 209.55 mm x 260.35 mm x 19.05 mm
Published:
Foreword
Introduction
 
Part I: The Basics        6
Chapter One: Pasta Basics      6
Selecting Ingredients  8
Water  8
Eggs    9
Wheat  12
Pasta Flour Mix           16
Grinding Chickpeas and Whole Grains          18
 
Chapter Two: Making Pasta Dough from Wheat and Other Flours   18
Basic Egg Pasta Dough by Hand       20
Basic Egg Pasta Dough Using a Heavy-Duty Stand Mixer   22
Basic Egg Pasta Dough Using a Food Processor       23
Using Other Flours to Make Pasta      24
Whole Wheat Pasta Dough     24
Buckwheat Pasta Dough        25
Rye Pasta Dough        26
 
Cornmeal-Chipotle Pasta Dough        26
Semolina Pasta Dough            26
Methods for Forming Pasta    27
Hand-Stretched Pasta Dough 28
Rolling Pasta Dough with a Sheeter   30
 
Chapter Three: Flavoring Pasta Dough           33
Roasted Red Pepper Pasta Dough      34
Asparagus Dough       36
Spinach Pasta Dough (Pasta Verde)   36
Red Beet Pasta Dough           37
Squash Pasta Dough   38
Red Wine Pasta Dough          39
Porcini Mushroom Pasta Dough         39
Saffron-White Wine Pasta Dough      40
Squid Ink Pasta Dough           40
Chocolate Pasta Dough          41
Lemon-Pepper Pasta Dough   41

Part II: The Pasta        43
Chapter Four: Dumplings       43
Potato Gnocchi           44
Semolina Gnocchi (Gnocchi alla Romana)     46
Ravioli Gnudi 47
Matzo Balls     49
Spaetzle           50
Passatelli         52
 
Chapter Five: Pasta Sheets     53
Maltagliati       54
Laminated Parsley Pasta         55
Lasagna           56
Cannelloni       60
 
 
Chapter Six: Cut Pasta            62
Hand-Rolled and Cut Alsatian Nouilles         65
Cappellini        67
Porcini Tagliatelle       68
Straw and Hay                        69
Pappardelle and Tagliolini      70
Pasta alla Chitarra       72
Buckwheat Pizzoccheri           73
Japanese Udon Noodles         74
 
Chapter Seven: Specialty Hand-Formed Pasta           75
Ricotta Cavatelli from Puglia 76
Sardinian Malloreddus            78
Genoese Chestnut Corzetti     81
Garganelli        82
Chinese Cat’s Ear Noodles (Mao Er Duo)     83
Pugliese Orecchiette   83
Umbrian Ombrichelli  86
Greek Trahana 87
 
Chapter Eight: Stuffed Pasta  89
Making Ravioli Using a Plaque          92
Tortelloni         94
Tortellini          95
Caramelle        98
Pierogi 99
Pot Stickers     102
Ukrainian Sour Cherry Vareniki         104
Genoese Pansotti        105
Turkish Manti  107
Siberian Pelmeni         109
Giant Asparagus Raviolo with Soft-Cooked Egg      110
 
Glossary
Resources
Index
Acknowledgments
About the Author and Photographer

"James Beard Award winner Green teams up again with photographer Legato (after The Fishmonger’s Apprentice) to produce a beautifully photographed directory on how to make all types of pasta in your own kitchen, with just a few kitchen tools. And don’t think only of Italian—there are a few representative recipes from other countries, such as pot stickers, pierogi, and udon noodles. Recipes vary by shape, flour type, and flavoring. By following the easy, step-by-step instructions and hundreds of photographs, readers will be inspired to make their own delicious creations. The book contains many useful extras such as nutrition information, resources, and a glossary, but those who want to serve a homemade sauce along with their pasta fresca may need to consult another resource. VERDICT: This is a terrific choice for any library as it will be useful for both experts and novices alike. Mangia!"—Library Journal

December 12, 2013
The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup, by Aliza Green, is No. 2 on the Washington Post's Best Cookbooks of 2013 list. Read More.
January 28, 2013
Making Artisan Pasta is one of the top six cookbooks in Cooking Light's Best Technique and Equipment category. The list is one of 12 categories in the magazine's list of Top 100 cookbooks over the past 25 years. Read More.
December 10, 2012
Making Artisan Pasta is one of the top cookbooks of 2012, according to the Washington Post. Read More.
September 14, 2011
Steve Lagato, a professional food photographer whose credits include Making Artisan Pasta by Aliza Green, shares how to shoot like a pro in the Philadelphia Daily News. Read More.