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Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More Flexibound – January 1, 2012

4.7 out of 5 stars 280 customer reviews

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Healthy Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favorite Food by Joseph Bastianich
An easy-to-use cookbook
Simple ways to make pasta an integral part of a healthy and well-balanced life style--even gluten-free-- the beloved first family of Italian American cooking. Learn more | See related books
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Editorial Reviews

Review

"James Beard Award winner Green teams up again with photographer Legato (after The Fishmonger’s Apprentice) to produce a beautifully photographed directory on how to make all types of pasta in your own kitchen, with just a few kitchen tools. And don’t think only of Italian—there are a few representative recipes from other countries, such as pot stickers, pierogi, and udon noodles. Recipes vary by shape, flour type, and flavoring. By following the easy, step-by-step instructions and hundreds of photographs, readers will be inspired to make their own delicious creations. The book contains many useful extras such as nutrition information, resources, and a glossary, but those who want to serve a homemade sauce along with their pasta fresca may need to consult another resource. VERDICT: This is a terrific choice for any library as it will be useful for both experts and novices alike. Mangia!"—Library Journal

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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Product Details

  • Flexibound: 176 pages
  • Publisher: Quarry Books; 45609th edition (January 1, 2012)
  • Language: English
  • ISBN-10: 1592537324
  • ISBN-13: 978-1592537327
  • Product Dimensions: 8.2 x 0.8 x 10.2 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (280 customer reviews)
  • Amazon Best Sellers Rank: #9,953 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Becky (in NOLA) TOP 500 REVIEWERVINE VOICE on January 6, 2012
Format: Flexibound Verified Purchase
Length: 4:08 Mins
I have a lot of cookbooks, anymore it takes a pretty special cookbook to get my heart thumping and inspires me to immediately take it in the kitchen and get to cooking. Making Artisan Pasta is just such a book. I have other pasta books, such as the joy of pasta, and usually they are maybe 25% actual pasta recipes, and the rest is sauce or soup or casseroles using the pasta. There is nothing wrong with that, but Making Artisan Pasta is a book about the pasta, about what ingredients to use, how to use them, how to make the pasta, form the pasta, and tons and tons of ideas and tips on making amazing pasta.

The pictures are simply inspirational. From step by step photos of how to accomplish making the pasta, to beautiful and inspiring finished products. This book could be intimidating, working with dough and various ingredients and appliances and gadgets, making different shapes. But it's totally not, Aliza Green writes clear simple instructions that would make the most dough-frightened person feel enabled to make luscious pasta. Between her clear instructions and tips, and Steve Legato's amazingly clear instructional photos, this is a book to really give a person confidence and a can-do attitude.

There are some pastas that simply call for special gadgets to make them, it's the nature of the pasta, but if you don't want to spend a penny on new fun equipment there are still plenty of pasta recipes you can easily make. The author gives several techniques on how to make pasta. She gives three ways of mixing (hand, stand mixer, food processor) and different ways to roll out the pasta- rolling pin, sheeter (hand cranked pasta machine) and the extruders.
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I have recently gotten into making homemade pasta and was looking for a book to provide me with a variety of recipes, techniques and education on various types of pasta and this slim volume totally delivered on that request. It is also filled with gorgeous color photos on evey page illustrating step-by-step instructions for producing perfect pasta every time. This is not a source book for sauce recipes - this focuses solely on making the pasta itself. I like its focus on simple, inexpensive hand tools rather than expensive gadgetry, and its in-depth info on various aspects of the simple ingredients used to create great pasta at home. I highly recommend this book.

http://www.amazon.com/Making-Artisan-Pasta-Handmade-Dumplings/dp/1592537324/ref=sr_1_1?s=books&ie=UTF8&qid=1325997788&sr=1-1
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I have recently acquired a pasta machine. I was just wanting to make simple pasta and looking for recipes. This book is maybe more for someone looking to make really, really fancy pasta or maybe sell pasta. it had a purist sort of bent to it. It went into wooden dies and hand shaping pasta, and it did have some recipes just for the pasta itself. It has lots of pictures.
One thing that raised my eyebrow a bit was the discussion on eggs. The author goes into a detailed discussion of eggs but I was left feeling like maybe she really didn't know much about them in spite of the fact she wrote a lot about them. For instance, we have free range chickens, and the best eggs are the ones right out from under the chicken, but the author says eggs aren't good for 2 days after they are laid. I suppose my family would just disagree. Also, she leaves out a very important tip about fresh eggs, that the easiest way to tell if one is bad is just to float it in water. Good eggs don't ever float. The best sink quick.
This book would be great for you if you are looking for sources to buy wooden or high end pasta shapers and plates.
If, however, you're an every day cook that has a pasta maker and could care less if your plates are bronze vrs plastic, there might be better beginner books out there. I'm going to try to find another one that's more appropriate for a beginner like me.
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I dove right in the deep end: making pasta using only a bowl, rolling-pin, and knife. (Why? Because I recently had everything I own stolen.) Ms. Green's instructions worked perfectly, and I had a blast doing it. I'll post images shortly.

Now that I have an Atlas pasta roller again, I'm all over these recipes like a cheap suit. No more store-bought wonton wrappers for me! The flavoured pastas are brilliant, and the utterly-gorgeous laminated parsley sheets are a show-stopper. I adjust amounts of semolina vs. Caputo "00" flour to give exactly the texture I want. Hand-formed udon in miso soup is ... ambrosial.

More about the laminated parsley: It took me four 1/4 lb balls and about 20 minutes total to nail it (see user photos). The main thing is to completely trim the stalks off, or the sheets will tear. It's fun to experiment doing the laminating while still a couple thickness away from what you want: the leaves become enormous and abstract. Next time: edible flowers.

Four stars only because her recipes constantly refer to other recipes, which is usually just inconvenient, but can be disastrous. Making spinach pasta? After blending the spinach with the eggs, you're told to follow the rest of the directions for red pepper pasta, but THOSE tell you to reduce the liquid on the stovetop. When the liquid started rising rather than reducing, my brain kicked in and I realized I was making a nice-looking spinach souffle. And yet the book had given me the confidence to just throw in another egg and make (excellent) spinach souffle pasta dough.
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