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Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
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
- 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 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.
Inside, you'll
- 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 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.
177 pages, Kindle Edition
First published January 1, 2012
227 people are currently reading
473 people want to read
About the author
Aliza Green
24 books21 followersAliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Fishmonger’s Apprentice (Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008) and Starting with Ingredients (Running Press, 2006), four Field Guides to food (Quirk, 2004-2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004) and collaborations with famed chefs Guillermo Pernot and Georges Perrier. A former food columnist for the Philadelphia Inquirer and Philadelphia Daily News, Green now write regularly for Cooking Light, and is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery. 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.
--bio from Making Artisan Pasta
--bio from Making Artisan Pasta
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Displaying 1 - 23 of 23 reviews
December 30, 2014
The book does cover areas that I wanted to explore with using different kinds of flours in pasta making. This book also covers different methods of making pasta by hand or machine. If your your looking for sauce recipes for pastas you will be disappointed. If your looking for something that is gluten free you will also be disappointed.
This book covered exactly what I was looking for and I was thoughly pleased.
This book covered exactly what I was looking for and I was thoughly pleased.
March 30, 2012
An excellent book, worth owning. Makes me wish I had the pasta-making equipment so I could dive in and start making all the filled pastas, sheet pastas, and dumplings that are some of the most intriguing recipes in the book. The brilliant photography really sells each dish and style of noodle, taking you step-by-step through the whole process. Moving this to my Amazon wish list!
August 3, 2018
This is an AWESOME book if you enjoy making pasta from scratch. Delicious recipes and every page is full of pictures detailing every step (exactly what you need if you are one of those people who loves to cook and just needs a little guidance.) Text to speech enabled.
Please excuse typos/name misspelllings. Entered on screen reader.
Please excuse typos/name misspelllings. Entered on screen reader.
January 21, 2018
So many amazing things you can do with pasta
I bought this book as a curiosity awhile back and just briefly looked through it hoping it would include pasta with alternative flours. It doesn't, BUT now I have gotten to read the entire book and am impressed at how much can be done with a few simple ingredients. Noodles are my absolute favorite comfort food and the authors have included instructions for many of my favorites from many different countries, including ramen and other popular Japanese noodles; pierogi like my grandmother used to make; Turkish manti; herbs pressed into the pasta, etc. There is everything, and I mean everything you want to know about pasta. And, something that is important to me, there are colored pictures of the process of making each one and the end results. This is not a recipe book. It is a pasta and noodle making book with recipe suggestions as to what flavors would go well with the pasta ingredients. I am going to order a hard copy version of this book for my library so I can easily go to the tabbed pages. By the way, I AM gluten sensitive, so I intend to use the "recipes" as samples to experiment with other flours such as Einkorn and chickpea flours.
I bought this book as a curiosity awhile back and just briefly looked through it hoping it would include pasta with alternative flours. It doesn't, BUT now I have gotten to read the entire book and am impressed at how much can be done with a few simple ingredients. Noodles are my absolute favorite comfort food and the authors have included instructions for many of my favorites from many different countries, including ramen and other popular Japanese noodles; pierogi like my grandmother used to make; Turkish manti; herbs pressed into the pasta, etc. There is everything, and I mean everything you want to know about pasta. And, something that is important to me, there are colored pictures of the process of making each one and the end results. This is not a recipe book. It is a pasta and noodle making book with recipe suggestions as to what flavors would go well with the pasta ingredients. I am going to order a hard copy version of this book for my library so I can easily go to the tabbed pages. By the way, I AM gluten sensitive, so I intend to use the "recipes" as samples to experiment with other flours such as Einkorn and chickpea flours.
January 22, 2017
Muy bueno y completo
El libro está muy completo y te enseña paso a paso todas las técnicas necesarias para hacer pasta en casa
El libro está muy completo y te enseña paso a paso todas las técnicas necesarias para hacer pasta en casa
August 3, 2020
This book had a lot of beautiful photos. I thought there was a real lack of consideration for alternative recipes and techniques for those that have food allergies. I felt as I read through the recipes there was repetition from one recipe to the next, making the writing boring . The book isn’t useful for me. I was also disappointed to find that this book had been printed very cheaply and not in a country that can be trusted to abide by any laws requiring the removal of lead from the paint in the products manufactured within its borders.
July 2, 2018
Hands down my favorite pasta book. Great detail and excellent explanations. I feel like this book is great for both beginners and seasoned makers alike. Been hogging this one at the library, up to renewal number 3 :D
January 1, 2022
Brilliant book. Informative on flours to use and which types of eggs. Handy tips and great suggestions. Highly recommend.
June 9, 2024
A very thorough discussion of making pasta at home. She includes an in depth look at the various types of flour as well.
February 9, 2013
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.
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.
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. Verdict: This is a terrific choice for any library as it will be useful for both experts and novices alike.
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.
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. Verdict: This is a terrific choice for any library as it will be useful for both experts and novices alike.
February 22, 2013
Green, Aliza (text) & Steve Legato (photogs.). Making Artisan Pasta: How To Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More. Quarry: Quayside. Jan. 2012. 176p. photogs. index. ISBN 9781592537327. pap. $24.99. COOKING
artisanpasta0120 Xpress Reviews: Nonfiction | First Look at New Books, January 20, 2012James 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!‚ Jane Hebert, Mount Juliet, TN
http://reviews.libraryjournal.com/201...
artisanpasta0120 Xpress Reviews: Nonfiction | First Look at New Books, January 20, 2012James 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!‚ Jane Hebert, Mount Juliet, TN
http://reviews.libraryjournal.com/201...
January 14, 2016
I read the book. Cover to cover. Twice.
I own a ridiculous number of cookbooks and it's a pretty special cookbook to get me to read it like a novel and inspire me into the kitchen immediately...or at least making an ingredients list immediately. Making Artisan Pasta is such a book. Aliza Green writes about pasta, about ingredients, how to make pasta, form pasta, and so many more ideas and tips on making fabulous pasta.
The photos are similarly inspirational from the step-by-step photos to the beautifully styled finished dishes. Admittedly, this book could seem intimidating - from working with dough and all the different appliances and gadgets - but it's really not. Green's instructions can inspire the most dough-averse person to make delicious homemade pasta. And while there are recipes that call for specific gadgets, she offers adaptations and hacks in case you don't want to plunk down any money for said gadget.
Perhaps one of my favorite aspects of the book is that it isn't limited Italian pasta. Making Artisan Pasta explores noodle-making traditions from around the globe, including Japan, China, and Turkey.
I wholeheartedly recommend this book to anyone considering taking up pasta-making as a hobby. It's inspiring and easy-to-follow. I have included links below to the book itself as well as the pasta machine and drying rack I use at home.
I own a ridiculous number of cookbooks and it's a pretty special cookbook to get me to read it like a novel and inspire me into the kitchen immediately...or at least making an ingredients list immediately. Making Artisan Pasta is such a book. Aliza Green writes about pasta, about ingredients, how to make pasta, form pasta, and so many more ideas and tips on making fabulous pasta.
The photos are similarly inspirational from the step-by-step photos to the beautifully styled finished dishes. Admittedly, this book could seem intimidating - from working with dough and all the different appliances and gadgets - but it's really not. Green's instructions can inspire the most dough-averse person to make delicious homemade pasta. And while there are recipes that call for specific gadgets, she offers adaptations and hacks in case you don't want to plunk down any money for said gadget.
Perhaps one of my favorite aspects of the book is that it isn't limited Italian pasta. Making Artisan Pasta explores noodle-making traditions from around the globe, including Japan, China, and Turkey.
I wholeheartedly recommend this book to anyone considering taking up pasta-making as a hobby. It's inspiring and easy-to-follow. I have included links below to the book itself as well as the pasta machine and drying rack I use at home.
December 8, 2016
Now that I am retired, hopefully I will have more time to devote to cooking. I have been interested in making homemade pasta ever since I obtained an old hand pasta roller from my mom that used to belong to my grandma. In reading this book, the first thing I noticed is that one can spend an absurd amount of time and money making homemade pasta. Since the book was actually overdue to the library when I began reading it (it is very popular and has a waiting list), I wasn't able to give it the attention I would have liked. I read the basic techniques for making the dough and rolling sheets very carefully, but when it came to the lengthy sections on handmade pastas and filled pastas, I only had time to skim the writing and look at the pictures. (Yes, in my retirement I am reverting to grade school habits.) Certainly this is a book worth owning, and I will write down several recipes into my notes. As a final endorsement, even though this is primarily a cookbook one can pick up a fair bit of Italian culture if one is paying attention.
February 2, 2014
This was an interesting little cookbook. The emphasis was definitely on artisan pasta- i.e., pasta as an art form- rather than practical/everyday types of things, but it definitely had a lot of creative ideas to get you thinking. I subtracted 1 star for the almost complete lack of suggestion for what to DO with these interesting pastas once you had it made, except in the very vaguest of terms: "This pasta might go well with seafood," and "Don't serve this pasta with a cream sauce." Still, definitely worth checking out.
October 29, 2016
Very well put together with wonderful photography. All the instructions and recipes were well written and very inspired without being pretentious. I made several of the pastas, mostly the ones incorporating veggie juices, and they all came out perfect with the added bonus of the recipes translating well for pasta machine use. I'd judge that this book is best suited for someone who's already made their own pasta a few times as it can get frustrating trying a more intricate dish for a first time.
February 16, 2016
Love this book! I will definitely be using my pasta maker more often!
This book is full of gorgeous pictures, fantastic recipes, and super helpful tips. It breaks down everything from different flours and eggs, to work surfaces, to hand preparation vs machine. Plus there are many different recipes for flavored pasta doughs as well as filled and shaped pastas.
This book is full of gorgeous pictures, fantastic recipes, and super helpful tips. It breaks down everything from different flours and eggs, to work surfaces, to hand preparation vs machine. Plus there are many different recipes for flavored pasta doughs as well as filled and shaped pastas.
May 25, 2014
So glad my best friend got me this for my birthday. This is an awesome one to own. Logical recipes. Gorgeous photography. I can't wait to start making these pastas. Any one know where one would purchase durum flour for cheap? Checked both my stores, nada.
February 10, 2013
Very inspiring and educational book. Thoroughly enjoyed it and will refer to the recipes for years.
February 4, 2013
Loved this - gave great ideas for pasta flour recipes I hadn't thought of and really good directions for each one. This one will make it into my reference bookshelf!
October 23, 2014
This is the best pasta book I've found, in fact, the only one I think I need in my house. It has step by step illustrated instructions and fabulous recipes.
November 12, 2014
Great book for learning how to make homemade pasta.
July 6, 2015
Wonderful - Everything I wanted of this book . . .
February 7, 2018
Only one base recipe through the entire book and a belief that only eggs can make pasta taste good.
Displaying 1 - 23 of 23 reviews