- Shopping Bag ( 0 items )
Posted January 24, 2012
This is a thick book, no color photos, some random black and white sketches here and there explain some steps of recipes. If you are looking for a book that's all about how to make fresh pasta, this isn't the book. The first 30 pages contain common knowledge info about types of pasta, cooking times, and maybe 10-15 pages with recipes for fresh egg pasta and semolina pasta. The rest of the book is just a cookbook with pasta in every recipe and some of the recipes they have look pretty good. Also, unfortunately there's no info about making soba, rice noodles, or ramen but there are recipes for using store bought Asian noodles. As a cook in many restaurants for more than 10 years now, I find a lot of these recipes to be bland and occasionally contradictory in method to the way I've done things for years with successful results. Example: Their recipe for egg pasta calls for 3 eggs and after making it their way I found it to taste like a mouthful of eggs with every bite. I've always made it with 2 eggs and thought maybe they had a different approach/taste they preffered but in the end I cant see anyone wanting a plate full of pasta that tastes like scrambled eggs. So if you want a book that is a gentle introduction to homemade pasta making but 95% an Italian pasta recipe book then this is for you. If you want something strictly for making pasta, look elsewhere.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.