- Flexibound: 176 pages
- Publisher: Quarry Books (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: 1.2 pounds (View shipping rates and policies)
- Average Customer Review: 412 customer reviews
- Amazon Best Sellers Rank: #7,660 in Books (See Top 100 in Books)
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Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More Flexibound – January 1, 2012
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From the Publisher
Basic Egg Pasta Dough Using A Food Processor
Yield: about 11⁄4 pounds (565 g), serves 6 to 8
When using a food processor to make dough, the easiest way is to start with the dry ingredients (the flour) and start adding the liquid (eggs and water) until the dough absorbs enough liquid to form a mass. Stay by the machine while it is processing as you do not want to burn out the motor by letting the fully formed dough mass continue to beat.
1 Place the flour in the bowl of a food processor. In a small bowl or measuring cup, lightly beat together the eggs and water.
2 Start adding the liquid to the flour through the pouring spout with the machine running. The dough will start to form small moist clumps (A).
- 3⁄4 pound (350 g) Pasta Flour Mix (page 24), unbleached all-purpose flour, Italian 00 flour, or Korean flour
- 3 large eggs, at room temperature
- 1 egg yolk
- 2 to 3 tablespoons (30 to 45 ml) tepid water
3 Continue adding liquid and processing until the mixture comes together to form a rough mass (B). Stop the machine at this point because you might burn out the motor if you continue.
4 Remove the dough from the processor and transfer to a work surface, preferably wood (C).
5 Dust the board lightly with flour and knead the dough until it is cohesive and moderately smooth, about 5 minutes (D). Running the dough through the pasta sheeter will develop the gluten further, making it smooth and elastic.
6 Cover the dough with a bowl, a damp towel, or plastic wrap and allow it to rest at room temperature for 30 minutes to relax the dough before proceeding with rolling (E).
"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, Making Artisan Pasta (Quarry Books, 2012),The Fishmonger's Apprentice (Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008), 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. 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 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.
Cesare Casella is an Italian chef, restaurateur, writer, consultant, and educator. He is Dean of Italian Studies at the International Culinary Center in New York City, which is also home to The French Culinary Institute. He is also Chief of DNA, The Department of Nourishment Arts® at The Center for Discovery where he works to raise awareness about healthy eating for children and adults with developmental disabilities. He is the founder of some of New York’s best-loved Italian restaurants, including Beppe and Maremma.
Top customer reviews
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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. Through out the entire book there are variations so if you want to make ravioli you can buy a really cool ravioli pan thing, or she shows you how to simply put the filling on the bottom sheet and put the second sheet over and cut out the dough.
The pasta I made was easy to work with and tasted delicious. I started simple, but can't wait to get into the variations like green pasta, or the one with the parsley leaves pressed in between the sheets.
The book covers basic pastas, stuffed pasta, dumplings, pot stickers, gnocchi, pastas I haven't even heard of but can't wait to try! This is honestly a book that has me excited to get in the kitchen and start making pasta.
I bought this book four years ago as a back up to some fresh pasta recipes I had created on my own. As unique as the person who creates it, making fresh pasta is an imprint of the individual, since it allows you to be as adventurous and creative as your culinary imagination will allow. In beautiful and still vibrant photography, this book showcases the basics of pasta making, while in conjunction opening the window to experimentation, to add exotic and alternate ingredients to manipulate pasta shapes, colors, and sizes.
I have tweaked a couple of the author's formulas for my own needs and preferences but I especially like her beginning pasta flour mix, as it allows for strong flavor and a pleasant texture when cooked al dente. Amateur home cooks will get good use out of the thorough and friendly instructions and illustrations, while seasoned professional chefs will discover new and exciting combination of ingredients and techniques to create new plate combinations.
With that said, I recommend this book - simply be sure to have basic tools and ingredients such as a manual or automatic pasta machine, a ravioli stamp, strong flour or combination of flour, good quality eggs, nimble hands and fingers, a sharp chef's knife, and an open mind. With all seven of these things, your pasta making fun & adventure will be endless.
TIP: If you are an amateur home cook or if you are making fresh pasta for the very first time, do not skip the opening chapters which explore the basics of pasta making, techniques of handing pasta dough, and the types of flour and other ingredients. This portion of the book is crucial in painting a thorough lesson that will alleviate mistakes and maximize successful results. Happy Cooking!
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.