Making Artisan Pasta

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

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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. ""

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Product details

  • Paperback | 176 pages
  • 208 x 256 x 14mm | 659.99g
  • Quarry Books
  • United Kingdom
  • English
  • col. Illustrations
  • 1592537324
  • 9781592537327
  • 53,080

Review quote

"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"

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About Aliza Green

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: // 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: //

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Table of contents

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

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