Handmade Pasta Workshop & Cookbook
Recipes, Tips & Tricks for Making Pasta by Hand, with Perfectly Paired Sauces
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3.0 • 1 Rating
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- $9.99
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- $9.99
Publisher Description
Master the Art of Crafting Pasta from Scratch
Create your own pasta using simple and clear step-by-step instructions through 80 incredible recipes, each with its own photo. As more people look to create a restaurant experience at home, readers will be surprised at how easy it is to make their favorite pasta dough and take their cooking to the next level with Nicole Karr, whose popular classes and pop up restaurants sell out in a flash in Brooklyn, New York.
Whether you choose the handmade pasta option or have a pasta-making machine, there is something for everyone. Just one bite of fresh pasta and readers will never want to buy premade pasta again. Nicole complements the fresh taste of handmade pasta with creative and delicious recipes for sauces to round out the meal. Impress your family and friends with fresh handmade pasta dishes that are unique in flavor and presentation and fun to make.
PUBLISHERS WEEKLY
Though novices may be put off by the prospect of DIY pasta, Karr's debut cookbook is sure to cause them to reexamine that stance in this truly stunning collection of over 50 impressive recipes. Karr deftly deflates any worries in her introduction to making basic pasta dough, assuring readers that they've likely already got the required ingredients in their kitchen and providing detailed instructions (complete with photos) for making one's own orecchiette, fusilli, and cavatelli, along with a number of other artisan pastas. Virtually any type of pasta can work with many of the book's dishes, but Karr's choices show why it's crucial to use the right pasta in dishes such as gnocchetti with fava beans, shrimp, and pistachio pesto, and maccheroni with braciole and pomodoro sauce. Each recipe is a necessary component of the cookbook. There's no padding, nor are any dishes included purely for showmanship. Pasta newbies can start slowly with simple preparations such as pea-shaped cicones in a hearty lentil stew or tagliatelle primavera before tackling more complex dishes such as polenta raviolo with guanciale and wild mushrooms, with its centerpiece of luscious polenta dumplings filled with egg yolks. Karr has thoughtfully curated a showcase for one of the world's most-loved ingredients, displaying its versatility and accessibility.
Customer Reviews
I Wish it was better
Im not the negative type but really i have to warn people. This is just another subpar cook book
Where do i start? I made her semolina dough and I almost threw up with the amount of saltiness. Is she serious? 1 tablespoon of salt to 2 cups of flour?
what about the 20 yolk pasta dough. Lets do some math
1 large egg yolk = 18 g
20 egg yolks = 360 g
2 cups king arthur 00 flour = 240 g
360/240 x 100 = 150% hydration. The dough will never form. Ciabatta which is considered a wet dough has a hydration of 75-85%. It has to be a typo.