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 pastaThrough 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.
Foreword
Introduction
PART I: THE BASICS
CHAPTER ONE: PASTA INGREDIENTS
Water
Eggs
Wheat
CHAPTER TWO: MAKING PASTA DOUGH FROM WHEAT AND OTHER FLOURS
Basic Egg Pasta Dough by Hand
Basic Egg Pasta Dough Using a Heavy-Duty Stand Mixer
Basic Egg Pasta Dough Using a Food Processor
Using Other Flours to Make Pasta Doughs
Whole Wheat Pasta Dough
Buckwheat Pasta Dough
Rye Pasta Dough
Cornmeal-Chipotle Pasta Dough
Semolina Pasta Dough
Methods for Forming Pasta
Hand-Stretched Pasta Dough
Rolling Pasta Dough with a Sheeter
CHAPTER THREE: FLAVORING PASTA DOUGH
Roasted Red Pepper Pasta Dough
Asparagus Pasta Dough
Spinach Pasta Dough (Pasta Verde)
Red Beet Pasta Dough
Squash Pasta Dough
Red Wine Pasta Dough
Porcini Mushroom Pasta Dough
Saffron–White Wine Pasta Dough
Squid Ink Pasta Dough
Chocolate Pasta Dough
Lemon-Pepper Pasta Dough
PART II: THE PASTA
CHAPTER FOUR: DUMPLINGS
Potato Gnocchi
Semolina Gnocchi (Gnocchi alla Romana)
Ravioli Gnudi
Matzo Balls
Spaetzle
Passatelli
CHAPTER FIVE: PASTA SHEETS
Maltagliati
Laminated Parsley Pasta
Lasagna
Cannelloni
CHAPTER SIX: MAKING CUT PASTA
A World of Asian Noodles
Hand-Rolled Alsatian Nouilles
Cappellini
Porcini Tagliatelle
Straw and Hay
Pappardelle and Tagliolini
Pasta alla Chitarra
Buckwheat Pizzoccheri
Japanese Udon Noodles
CHAPTER SEVEN: SPECIALTY HAND-FORMED PASTA
Ricotta Cavatelli from Puglia
Sardinian Malloreddus
Genoese Chestnut Corzetti
Garganelli
Chinese Cat’s Ear Noodles (Mao Er Duo)
Pugliese Orecchiette
Umbrian Ombrichelliv
Greek Trahana
CHAPTER EIGHT: STUFFED PASTA
Making Ravioli Using a Plaque
Tortelloni
Tortellini
Caramelle
Pierogi
Chinese Pot Stickers
Ukrainian Sour Cherry Vareniki
Genoese Pansotti
Giant Asparagus Raviolo with Soft-Cooked Egg
Turkish Manti
Siberian Pelmeni
Glossary
Resources
Flour and Grain Weight and Volume Equivalents
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
