pasta by hand a collection of italy s regional hand shaped pasta

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Pasta By Hand

Author : Jenn Louis
ISBN : 9781452130576
Genre : Cooking
File Size : 89. 15 MB
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Pasta is the ultimate comfort food, and making it by hand is a favorite project for weekend cooks. From rising culinary star and 2012 Food & Wine Best New Chef Jenn Louis, this book includes more than 65 recipes for hand-shaped traditional pastas and dumplings, along with deeply satisfying sauces to mix and match. Louis shares her recipes and expertise in hand-forming beloved shapes such as gnocchi, orecchiette, gnudi, and spatzli as well as dozens of other regional pasta specialties appearing for the first time in an English-language cookbook. With photos of finished dishes and step-by-step shaping sequences, this beautiful book is perfect for DIY cooks and lovers of Italian food.

The Glorious Pasta Of Italy

Author : Domenica Marchetti
ISBN : 1452106908
Genre : Cooking
File Size : 52. 97 MB
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Celebrating pasta in all its glorious forms, author Domenica Marchetti draws from her Italian heritage to share 100 classic and modern recipes. Step-by-step instructions for making fresh pasta offer plenty of variations on the classic egg pasta, while a glossary of pasta shapes, a source list for unusual ingredients, and a handy guide for stocking the pantry with pasta essentials encourage the home cook to look beyond simple spaghetti. No matter how you sauce it, The Glorious Pasta of Italy is sure to have pasta lovers everywhere salivating.

Encyclopedia Of Pasta

Author : Oretta Zanini De Vita
ISBN : 9780520944718
Genre : Cooking
File Size : 53. 71 MB
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Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati—pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and the even greater abundance of names by which it is known. Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information. For each entry she includes the primary ingredients, preparation techniques, variant names, and the locality where it is made and eaten. Along the way, Zanini De Vita debunks such culinary myths as Marco Polo's supposed role in pasta's story even as she serves up a feast of new information. Encyclopedia of Pasta, illustrated throughout with original drawings by Luciana Marini, will be the standard reference on one of the world's favorite foods for many years to come, engaging and delighting both general readers and food professionals.

Popes Peasants And Shepherds

Author : Oretta Zanini De Vita
ISBN : 9780520271548
Genre : Cooking
File Size : 66. 26 MB
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The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating journey from antiquity through the Middle Ages to the mid-twentieth century.

Mastering Pasta

Author : Marc Vetri
ISBN : 9781607746089
Genre : Cooking
File Size : 36. 40 MB
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Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas—and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen. From the Hardcover edition.

Bugialli On Pasta

Author : Giuliano Bugialli
ISBN : 1556709846
Genre : Cooking
File Size : 68. 90 MB
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Offers a comprehensive guide to pasta preparation with more than three hundred recipes, both simple and complicated, from every region of Italy.

Classico E Moderno

Author : Michael White
ISBN : 9780345530523
Genre : Cooking
File Size : 64. 94 MB
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Collects over two hundred recipes for traditional and contemporary Italian dishes, including warm radicchio and prosciutto salad, ricotta tortelli with butter and sage, and filet mignon with balsamic vinegar pan sauce.

Handmade Pasta Workshop Cookbook

Author : Nicole Karr
ISBN : 9781624143229
Genre : Cooking
File Size : 20. 38 MB
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Master the Art of Crafting Pasta from Scratch Create your own pasta using simple and clear step-by-step instructions through 80 incredible recipes, each with its own photo. As more people look to create a restaurant experience at home, readers will be surprised at how easy it is to make their favorite pasta dough and take their cooking to the next level with Nicole Karr, whose popular classes and pop up restaurants sell out in a flash in Brooklyn, New York. Whether you choose the handmade pasta option or have a pasta-making machine, there is something for everyone. Just one bite of fresh pasta and readers will never want to buy premade pasta again. Nicole complements the fresh taste of handmade pasta with creative and delicious recipes for sauces to round out the meal. Impress your family and friends with fresh handmade pasta dishes that are unique in flavor and presentation and fun to make.

Flour Water

Author : Thomas McNaughton
ISBN : 9781607744719
Genre : Cooking
File Size : 43. 1 MB
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An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water. Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta—from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy’s pasta traditions, flour + water includes fifty seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water’s dough room, anyone can learn to make amazing pasta at home.

Pasta

Author : Pamela Sheldon Johns
ISBN : 1580082645
Genre : Cooking
File Size : 68. 26 MB
Format : PDF, Kindle
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A new collection of authentic Italian pasta recipes discusses the secrets of creating the finest pasta dishes and presents more than fifty regional specialties that include Penne Rigati in Gorgonzola Sauce from Lombardy, Farfalle with Peas and Proscuitto from Emilia-Romagna, and southern Italy's fusilli with Sausage and Olives, among others.

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