At last, a cookbook about pasta-making that covers all kinds of pasta machines-both manual and electric, and also stand-mixer pasta attachments-and that delivers foolproof recipes sure to make you an expert noodle master in no time!
Homemade pasta is easy, fast, and fun. It tastes better than boxed pastas from the store. And, while-store-bought pastas do indeed come in a variety of shapes, they all have basically one bland and unexciting flavour; by contrast, as this wide-ranging and deliciously inventive book shows, making pasta by hand at home lets you create and enjoy dozens and dozens of different flavours of pasta.
In her previous books-on such subjects as searing, marinating, and cast-iron cooking-chef, cooking teacher, and food blogger Lucy Vaserfirer has earned a reputation for expertly and gently translating the methods of master chefs into simple-to-follow, step-by-step instructions that let home cooks cook like the pros. Here, Lucy does the same for pasta-making, showing you how easy it is to use a sheeter, extruder, and cavatelli maker of any type, manual or electric, to create tasty pastas that will please everyone from grown-up gourmands to picky kids who want pasta at nearly every meal.
Lucy shares in these pages terrific purees that you can make, using a blender or a mixing bowl, that you then can turn into all sorts of flavoured pastas, from the familiar tomato or spinach pastas to those flavoured with herbs like basil or chives, spices like pepper or saffron, and other flavours, such as beet, sweet potato, corn, and even, surprisingly enough, chocolate. She teaches you how to make every kind of pasta shape with your pasta machine, including ones you cant find in stores. She includes durum and semolina pastas, the most common kinds, as well as buckwheat and ancient-grain pastas. She even shows how to make Asian noodles, such as udon, soba, and ramen, with your pasta machine. There are recipes, too, for fillings for ravioli, tortellini, and other stuffed pastas, as well as a feast of sauces for finished pasta dishes.
Whether you are a first-time owner of a pasta maker or a seasoned pro looking for exciting new ideas, this book has more than 100 splendid recipes, plus loads of clever tips and tricks, that will make you love your pasta machine and use it often.
By:
Lucy Vaserfirer
Imprint: Harvard Common Press,U.S.
Country of Publication: United States
Dimensions:
Height: 235mm,
Width: 191mm,
ISBN: 9781592339488
ISBN 10: 1592339484
Pages: 208
Publication Date: 04 August 2020
Audience:
General/trade
,
ELT Advanced
Format: Paperback
Publisher's Status: Active
INTRODUCTION The Pleasures of Pasta The Three Types of Pasta Machines Pasta Shapes and Names The Pasta Rainbow Pasta-Making Tools and Equipment Pasta-Making Ingredients How to Use this Book Portion Size A Note on Authenticity CHAPTER 1 Using the Sheeter Pasta Machine: Recipes and Instructions CHAPTER 2 Using the Extruder Pasta Machine: Recipes and Instructions CHAPTER 3 Using the Cavatelli Maker Pasta Machine: Recipes and Instructions CHAPTER 4 Storing, Cooking, Saucing, and Serving Fresh Pasta and Noodles CHAPTER 5 Creating Finished Dishes Essential Sauces Pasta and Noodle Dishes Beyond Pasta CHAPTER 6 Pantry and Fridge Staples for Pasta Cooks IMAGINE THE PASTABILITIES: CREATING YOUR OWN NEW PASTAS SOURCES FOR PASTA MACHINES, OTHER TOOLS AND EQUIPMENT, AND INGREDIENTS ACKNOWLEDGMENTS ABOUT THE AUTHOR INDEX
Chef, culinary educator, and food writer Lucy Vaserfirer is the author of Seared to Perfection, Marinades, Flavored Butters, Not Your Mother's Cast Iron Skillet Cookbook, and The Ultimate Pasta Machine Cookbook. She is the creator, writer, and photographer of the blog Hungry Cravings, an online resource that demystifies complex cooking and baking techniques and offers delicious, foolproof recipes. She is an Adjunct Instructor of Cooking at Clark College in Vancouver, Washington, and at Mount Hood Community College in Gresham, Oregon, and she has taught both home cooks and professional chefs and bakers for many years. She holds Le Cordon Bleu associate degrees both in culinary arts and in patisserie & baking. She lives in Vancouver, Washington.
