Pasta: The Beginner's Guide

Pasta: The Beginner's Guide

by Carlo Lai

Hardcover

$15.95
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Overview

Have a passion for pasta? From spaghetti with mushroom sauce and fettuccine bolognese to lasagna, ravioli, and gnocchi of every type, this is the indispensable guide to preparing the most-loved food on the planet.

From fresh-from-scratch noodles to sauces to delicious fillings, Pasta offers recipes that are deliciously simple with easy-to-follow instructions for cooks of all skill levels.  These are authentic recipes from renowned chef Carlo Lai that will surely tempt a wide-variety of diners and are easily concocted by even the most novice of cooks. Create to-die-for spaghetti carbonara, lasagna with salmon and zucchini, meat-stuffed tortellini, gnocchi gorgonzola, and much, much more. This is dining Italian-style . . . right at home. Buon Appetito!

Product Details

ISBN-13: 9781623540463
Publisher: Charlesbridge
Publication date: 02/03/2015
Pages: 128
Product dimensions: 8.20(w) x 9.10(h) x 0.70(d)

About the Author

Milan, where the living is fast and the cooking takes time. That is where Carlo Lai was born. But it was in the kitchen where he actually grew up, helping his mother stir the minestrone and stuff the tortellini in their family restaurant. When he was sixteen, Carlo began his formal cooking studies. Choosing the warmer weather of Sardinia, his family moved and opened a new restaurant called El Cervelee de Milan (The Good Tastes of Milan) where they still make their own bread and fresh pasta every day and cook great Italian food with a Sardinian touch.

Read an Excerpt

When I was about three years old, my mother took me into the kitchen and said, “Look, Carlo, today I’m going to make pasta and now that you’re a big boy, you’re going to help me.” I was so proud.
(Continues…)



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Copyright © 2015 Carlo Lai.
Excerpted by permission of Charlesbridge.
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Table of Contents

Introduction 8

The Basics 14

Tools of the Pasta Master 16

The Italian Pantry 18

Italian Cheeses 20

Meats & Seafood 22

Herbs & Spices 24

Basic Pasta Dough 26

Basic Pasta Dough 28

Garlic & Chili Pepper Pasta Dough 32

Italian Herb Pasta Dough 33

Green (Spinach) Pasta Dough 34

Red (Tomato) Pasta Dough 35

Basic Sauces 36

Bolognese Sauce 38

Napoletana Sauce 40

Béchamel Sauce 42

Genovese Pesto Sauce 43

Spaghetti & Spaghettini 44

How to Make Fresh Spaghetti or Spaghettini 46

Spaghetti Aglio e Olio 47

Spaghetti with Garlic and Olive Oil Sauce

Spaghetti Carbonara 48

Spaghetti with Bacon and Cream Sauce

Spaghetti alle Zucchine 50

Spaghetti with Fresh Zucchini Sauce

Spaghetti ai Funghi 52

Spaghetti with Mushroom Sauce

Spaghetti al Limone 53

Spaghetti with Lemon Sauce

Fettuccine 54

How to Make Fresh Fettuccine 56

Fettuccine al Ragu 57

Fettuccine with Bolognese Sauce

Fettuccine all' Amatriciana 58

Hot Fettuccine with Baron

Fettuccine agli Spinaci 60

Fettuccine with Spinach

My Fettuccine Broccoli 62

Feituccine with Broccoli

My Fettuccine Primavera 64

Vegetable Fettuccine

Salsa di Noci 66

Fettuccine with Walnut Sauce

Fettuccine alia Sicilians 68

Sicilian-Style Fettuccine

Lasagne 70

How to Make Fresh Lasagne Noodles 72

Lasagne di Carne 76

Meal Lasagne

Lasagne di Spinaci 78

Spinach Lasagne

Lasagne di Salmone e Zucchine 80

lasagne with Salmon and Zucchni

Lasagne alle Melanzane 82

Eggplant Lasagne

Ravioli 84

How to Make Fresh Ravioli 86

Classic Ricotta Stuffing for Ravioli 90

Ravioli Ricotta al Pesto 91

Ricotta-Stuffed Ravioli with Pesto

Ravioli Ricotta all' Arancia 92

Ricotta-stuffed Ravioli with Orange Sauce

Ravioli Ricotta al Tartufo Bianco 94

Ricoota-Stuffed Ravioli with White Truffle Sauce

Ravioli Ricotta al Burro e Parmigiano 95

Ricotta-Stuffed Ravioli with Butter and Parmesan Cheese

Classic Spinach Stuffing for Ravioli 96

Ravioli Spinaci Burro e Salvia 97

Spinach-Stuffed Ravioli with Butter and Sage Sauce

Ravioli Spinaci al Timo in Salsa Rosa 98

Spinach-Stuffed Ravioli with Thyme and Pink Sauce

Ravioli Spinaci Panna e Funghi 100

Spinach Stuffed Ravioli with Cream and Mushroom Sauce

Shrimp Stuffing for Ravioli 102

Ravioli Gamberi ai Frutti di Mare 103

Shrimp-Stuffed Ravioli with Seafood Sauce

Ravioli Gamberi al Brandy 106

Shrimp Stuffed Ravioli with Brandy Sauce

Ravioli Gamberi alia Vodka 108

Shrimp-Stuffed Ravioli with Vodka Sauce

How to Make Fresh Tortellini 110

Meat Stuffing for Tortellini 112

Tortellini Panna e Funghi 114

Tortellini with Cream and Mushroom Sauce

Gnocchi 116

How to Make Fresh Gnocchi 118

Gnocchi Quattro Formaggi 120

Gnocchi with Four Cheeses

Gnocchi Gorgonzola 121

Gnocchi with Gorgonzola Sauce

Gnocchi con Funghi Porcini 122

Gnocchi with Porcini Mushroom Sauce

Gnocchi alia Romana 124

Semolina Gnocchi

Index 126

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Pasta: The Beginner's Guide 4 out of 5 based on 0 ratings. 1 reviews.
InspirationalAngel531 More than 1 year ago
Title: Pasta - A Beginners Guide Author: Carlo Lai Published: 2-3-15 Publisher: Charlesbridge/Imagine Pages: 128 Genre: Cookbook Sub Genre: Food & Wine; Pasta & Noodles ISBN: 9781623540463 Reviewer: DelAnne Reviewed For: NetGalley . Even those who have never made pasta before thinking it was too much trouble and involved will find Pasta: A beginner's Guide will show you how simple it really is. There are a wide variety of skill level recipes and methods offered along with step by step instructions accompanied with instructive photographs. I found the recipes clearly written and not to complicated. This is a true keeper for your cookbook collection.