[electronic resource]

Making Artisan PastaHow to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More

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James Beard Award–winning author Aliza Green shows you how to use the best ingredients and simple, classic techniques to make fresh, homemade pasta in your own kitchen. *Named one of the Top 100 Cookbooks of the Last 25 Years for Best Technique and Equipment by Cooking Light* With hundreds of gorgeous photos from acclaimed food photographer Steve Legato and easy-to-follow, step-by-step instructions that call 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. As if you were standing by her side in the kitchen, Aliza offers a thorough course on the art of making pasta, from selecting ingredients and mastering different types of doughs to making a range of classic and creative shapes and flavors. This foundation combined with helpful tips from her many years of experience and bits of history on pasta traditions in Italy and around the world make this the only pasta-making book you’ll need. Making Artisan Pasta features: * Recipes for pasta doughs made completely from scratch, with delicious ingredients including buckwheat and whole wheat flour, roasted red pepper, asparagus, squash, porcini mushroom, 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 Making Artisan Pasta brings to you the satisfying pleasure of working with your hands using simple tools to create fresh artisan pasta to share with your family and friends.

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: .,

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1 online resource (176 pages)

Language

English

ISBN/ISSN

9781610581950

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Subject(s)

Electronic books
COOKING 

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