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

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

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Overview

Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More by Aliza Green, Steve Legato, Cesare Casella

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.

Product Details

ISBN-13: 9781610581950
Publisher: Quarry Books
Publication date: 01/01/2012
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 176
Sales rank: 414,032
File size: 50 MB
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About the Author

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://www.alizagreen.com.

Steve 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://www.stevelegato.com.

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Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More 5 out of 5 based on 0 ratings. 2 reviews.
addictedreaderSK More than 1 year ago
I received this book as a birthday present along with an Atlas pasta machine and I am hooked! It's is more than a recipe book. The authors do a fantastic job of teaching about ingredients and methodology as well. A must have for anyone who wants to make their own pasta.
Anonymous More than 1 year ago
I tried making pasta before and my noodle loving son wouldn't touch it. This book and some websites helped me very quickly correct a ton of mistakes and I just made the best lo mein I've ever had.