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Flour + Water: Pasta [A Cookbook]
An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water.
San Francisco's flour + water has a devoted local following, a strong national reputation, and is well known for its specialty regional pasta varieties, all-Italian wine program, and star chef Thomas McNaughton. McNaughton is an artisan truly passionate about pasta whose inventive recipes and fresh flavor combinations--such as Corn and Crescenza Cappelletti with Bitter Honey; Spaghetti with Confit Albacore, Pole beans and Chili Flakes; and Asparagus Caramelle with Brown Butter--set "Flour + Water"apart from other pasta books. The 75 recipes are organized seasonally, and appeal to all pasta-lovers, from those who've never made it themselves to weekend warriors looking for their next challenge. Steeped in Italian tradition with a chef's flair, "Flour + Water "is a must-have for all home pasta-makers.
San Francisco's flour + water has a devoted local following, a strong national reputation, and is well known for its specialty regional pasta varieties, all-Italian wine program, and star chef Thomas McNaughton. McNaughton is an artisan truly passionate about pasta whose inventive recipes and fresh flavor combinations--such as Corn and Crescenza Cappelletti with Bitter Honey; Spaghetti with Confit Albacore, Pole beans and Chili Flakes; and Asparagus Caramelle with Brown Butter--set "Flour + Water"apart from other pasta books. The 75 recipes are organized seasonally, and appeal to all pasta-lovers, from those who've never made it themselves to weekend warriors looking for their next challenge. Steeped in Italian tradition with a chef's flair, "Flour + Water "is a must-have for all home pasta-makers.
288 pages, Hardcover
First published January 1, 2014
193 people are currently reading
489 people want to read
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Displaying 1 - 30 of 32 reviews
October 9, 2014
Pasta by the season. Handmade paste season by season is the way to go. If you have ever had it you know how much better it is when you made it fresh. My family has been making our own paste for a couple years now. We started with a pasta machine and quickly threw that out in favor of hand kneading and a manual roller. I was excited when I saw the book come up for review I always need new recipes. Unfortunately, I found this book to complicated and not for me.
There are a lot or recipes that are not practical in my opinion. How many of us have access to or cook with abalone, rabbit sausages, sea urchin, squid ink, squash blossoms ? If you are in California they are easier to find but not for many of us living in other places. I had problems with other ingredients too, some of the cheeses would be near impossible for me to find where I know live. I love the taste combination of some of these but the time involved making them and the ingredients needed would make it too difficult to bother with. These are the dishes I go to a restaurant to eat not something I want to tackle at home.
The positive of this the flavor combinations are amazing. I found some bits of recipes and sauces I plan to incorporate into other dishes. I would love to go to a dinner party and have any of these dishes served to me if my friends happen to be reading this. :D
There are a lot or recipes that are not practical in my opinion. How many of us have access to or cook with abalone, rabbit sausages, sea urchin, squid ink, squash blossoms ? If you are in California they are easier to find but not for many of us living in other places. I had problems with other ingredients too, some of the cheeses would be near impossible for me to find where I know live. I love the taste combination of some of these but the time involved making them and the ingredients needed would make it too difficult to bother with. These are the dishes I go to a restaurant to eat not something I want to tackle at home.
The positive of this the flavor combinations are amazing. I found some bits of recipes and sauces I plan to incorporate into other dishes. I would love to go to a dinner party and have any of these dishes served to me if my friends happen to be reading this. :D
September 9, 2019
If you've ever wanted to try making pasta, you need to read this book. I learned so much about the art of pasta making from this book. Highly recommend!
My Rating: 5 stars
Reviewed by: Mrs. N
My Rating: 5 stars
Reviewed by: Mrs. N
abandoned-dnf
August 1, 2019DNF at 12%
Not loving the trend of cookbooks being more memoir and humble-brag than cooking and recipes. Great for armchair cooks and food porn lovers who just want to look at pretty pictures, but not so great for people who want to get in the kitchen and get some pasta made.
If anyone can suggest a reliable pasta-making cookbook that is meant to be cooked from rather than a cross between philosophy thesis and a self-congratulatory navel gazing session, please tell me what it is.
Not loving the trend of cookbooks being more memoir and humble-brag than cooking and recipes. Great for armchair cooks and food porn lovers who just want to look at pretty pictures, but not so great for people who want to get in the kitchen and get some pasta made.
If anyone can suggest a reliable pasta-making cookbook that is meant to be cooked from rather than a cross between philosophy thesis and a self-congratulatory navel gazing session, please tell me what it is.
November 13, 2022
not as many pasta recipes as I expected
It was more regular recipes that feature pasta I expected it to be focused on pasta. So I am very happy to have borrowed it first
It was more regular recipes that feature pasta I expected it to be focused on pasta. So I am very happy to have borrowed it first
February 18, 2015
This is definitely "elevated" as they claim. Most of the ingredients in this book, other than possibly the flour and the water will not be found easily in the home cook's basic pantry, nor will they be located at your local grocery store unless that store is a specialty foods place.
All of that aside, this is a well organised and useful book regardless. The beginning sections of the book deal with how to make a basic dough and how flour and water bind together to make pasta, so for people just starting out making their own, this is helpful information. There is also a complete section on how to cook the pasta properly.
The photos in this cook book are beautifully done and there are many of them, so if you are like I am and want to see if your product looks like the recipe says it should, this is a good book for that.
The book is arranged into seasons so you have a perfect pasta for each time of the year.
Overall I thought this was a delightful addition to my home library and would recommend it for those looking to add a little excitement to their family dishes.
This review is based on a complimentary copy from Blogging for Books in exchange for an unbiased review.
All of that aside, this is a well organised and useful book regardless. The beginning sections of the book deal with how to make a basic dough and how flour and water bind together to make pasta, so for people just starting out making their own, this is helpful information. There is also a complete section on how to cook the pasta properly.
The photos in this cook book are beautifully done and there are many of them, so if you are like I am and want to see if your product looks like the recipe says it should, this is a good book for that.
The book is arranged into seasons so you have a perfect pasta for each time of the year.
Overall I thought this was a delightful addition to my home library and would recommend it for those looking to add a little excitement to their family dishes.
This review is based on a complimentary copy from Blogging for Books in exchange for an unbiased review.
July 14, 2014
I received access to this title via NetGalley, but my review and my opinions are wholly my own. This book is in depth seasonal pasta making by hand, not with a machine. It also covers the history of the restaurant by the same name. The recipes are broken into four sections one each for the four seasons: Summer, Fall, Winter, and Spring. If you find yourself intrigued by the new seasonal movement and/or pasta this is an interesting read. If you want to know how to make real pasta without shortcuts this is also perfect for you. People familiar with pasta will have no problem with this book and even people new to pasta will be able to figure things out just be ready for some work, but its always worth it for fresh homemade pasta.
January 16, 2018
This is one of the most beautiful cookbooks I've ever seen. It would be perfect for a coffee table collection. Unfortunately, I didn't find the recipes to be particularly practical. I want to eat these meals, yes, but I want to go to a restaurant (preferably McNaughton's restaurant, without a doubt) and have them made for me. I do not want to make them myself. The sauces are a bit more than what I'd want to be doing in my own kitchen; they're not necessarily complicated, but they're not the simple sauces using easy-to-find, every day ingredients that I prefer. The book's saving grace, however, is the approach to making the actual pasta: step-by-step instructions, lots of pictures showing those steps, and a variety of shapes to choose from. I'd turn to this book to learn how to make the pasta, but I wouldn't be using any of the sauces that go with them.
June 2, 2019
Clearly the author has an eye for detail and technique--we were able to fine tune the way we make pasta at home. My husband and I had been largely self taught in pasta via You Tube tutorials before this, and a friend recommended this book as a step into intermediate pasta. Every recipe we tried was spot on and fairly easy to navigate as a novice, and this is the book we refer to most in our kitchen at the moment! Highly recommend.
November 9, 2017
As some pointed out, there are some exotic ingredients for recipes, but the whole idea is using fresh, local(ish) ingredients, so really you can take the principles and use local analogs to their ingredients. I enjoyed the recipes and the narrative parts. (I got it on special for a few dollars, so definitely worth it, but I'm not convinced it is worth the full price)
February 7, 2021
Beautiful photos, stories and history on the art of making pasta, especially focused on the fresh variety perfected in Bologna. Stuffed pasta is emphasized, and the wide-variety of recipes are organized by season. Be aware, definitely hunger-provoking!
May 12, 2020
Wow! A fancy cookbook that is *readable*, educational, and makes gourmet pasta seem achievable.
June 13, 2015
Thomas McNaughton’s Flour + Water is one of those cookbooks that completely transcends the genre. It’s got history, culture, and philosophy—and is so gorgeous it could serve as a coffee-table art book as well.
If you own a pasta machine (or just received one as a holiday gift), you definitely need this book. It has multiple dough recipes. It also has detailed photos illustrating the shaping you’ll need to do with many kinds of pasta post-machine. This is a book that can take you from the basics to levels of culinary complexity that are almost unimaginable until you’ve seen them documented.
But, even if you don’t own a pasta machine, this is a book worth looking at. For each of the recipes, McNaughton includes information on the best store-bought pasta substitutions. The fact that he does this makes what otherwise might be a daunting book approachable: first, because it simplifies the work demanded of a cook and, second, because it clearly signals McNaughton’s openness to different levels of ability and available time. He doesn’t make you feel like a culinary leper if you can’t match his competence and commitment.
He provides background information on all the dishes: the regions they come from, the way particular pasta shapes reflect local culture, the history of the different cheeses used, why and how different regions came to produce specific meats. In other words, Flour + Water makes for fascinating reading, even if you never try a single recipe yourself.
Some of the recipes are things I never would try myself—Squid Ink Chitarra with Sea Urchin, Tomatoes, and Chiles anyone? Or how about Red Wine Rigatoni with Beef Cheeks and Parsnips?
On the other hand, there are also recipes that make me want to head to the kitchen immediately. The mix of speck, braised cabbage, potato, and fontina sounds great—though I’d probably substitute prosciutto for the speck. I’m pretty sure some variation on the Asparagus Caramelle with Brown Butter and Meyer Lemon will be showing up on my dinner table in the next few days.
You can read Flour + Water the way you’d read any high-quality nonfiction or you can use it as a how-to book that will have you producing amazing dishes (with or without a pasta machine).
If you own a pasta machine (or just received one as a holiday gift), you definitely need this book. It has multiple dough recipes. It also has detailed photos illustrating the shaping you’ll need to do with many kinds of pasta post-machine. This is a book that can take you from the basics to levels of culinary complexity that are almost unimaginable until you’ve seen them documented.
But, even if you don’t own a pasta machine, this is a book worth looking at. For each of the recipes, McNaughton includes information on the best store-bought pasta substitutions. The fact that he does this makes what otherwise might be a daunting book approachable: first, because it simplifies the work demanded of a cook and, second, because it clearly signals McNaughton’s openness to different levels of ability and available time. He doesn’t make you feel like a culinary leper if you can’t match his competence and commitment.
He provides background information on all the dishes: the regions they come from, the way particular pasta shapes reflect local culture, the history of the different cheeses used, why and how different regions came to produce specific meats. In other words, Flour + Water makes for fascinating reading, even if you never try a single recipe yourself.
Some of the recipes are things I never would try myself—Squid Ink Chitarra with Sea Urchin, Tomatoes, and Chiles anyone? Or how about Red Wine Rigatoni with Beef Cheeks and Parsnips?
On the other hand, there are also recipes that make me want to head to the kitchen immediately. The mix of speck, braised cabbage, potato, and fontina sounds great—though I’d probably substitute prosciutto for the speck. I’m pretty sure some variation on the Asparagus Caramelle with Brown Butter and Meyer Lemon will be showing up on my dinner table in the next few days.
You can read Flour + Water the way you’d read any high-quality nonfiction or you can use it as a how-to book that will have you producing amazing dishes (with or without a pasta machine).
November 19, 2014
This may be one of my all-time favorite cookbooks now! I love pasta, but my forays into pasta making in the past have not gone well. Sometimes it was because the recipe was hard to understand, or I was trying to use special equipment that wasn't working right. The recipes are so simple and easy to understand. There are tons of pictures including many step-by-step type photos. I have some semolina pasta resting in my refrigerator right now to make some capellini pasta tomorrow. I've never had a pasta dough come together so smoothly in my life. My daughter was fascinated watching me as my only tool was a fork! I'm in love! There are so many different types of pasta to try, with many that need only tools you would find in a normal kitchen. Yes, you can get special equipment to do fancy shapes, but you don't have to. Hey, I eventually would love to have a chitarra pasta cutter and a corzetti stamp, but for now, I can make plenty of pastas with a knife, crinkle & smooth edge dual cutter, and rolling pin. I'm a happy woman!
Of course, the recipes are not just for making the different pasta types and shapes, there are lots of recipes for everything from a simple pesto to Squid Ink Chitarra with Sea Urchin, Tomatoes and Chiles. I can't wait to try Black Pepper Tagliatelle with Mussels, Lardo and Corn. I made a slightly similar dish earlier this year with lobster and corn and it was amazing. I really want to try this one now. I appreciate that if you don't have time to make homemade pasta, each recipe gives you a store-bought option.
I cannot recommend this book enough. I've enjoyed every aspect of it from just reading through it, to enjoying the photos and, finally, cooking from it myself. This is a great cookbook that I'm sure to return to again and again.
I received a copy of this book from Ten Speed Press through Blogging for Books for my honest review. All thoughts and opinions are my own.
Of course, the recipes are not just for making the different pasta types and shapes, there are lots of recipes for everything from a simple pesto to Squid Ink Chitarra with Sea Urchin, Tomatoes and Chiles. I can't wait to try Black Pepper Tagliatelle with Mussels, Lardo and Corn. I made a slightly similar dish earlier this year with lobster and corn and it was amazing. I really want to try this one now. I appreciate that if you don't have time to make homemade pasta, each recipe gives you a store-bought option.
I cannot recommend this book enough. I've enjoyed every aspect of it from just reading through it, to enjoying the photos and, finally, cooking from it myself. This is a great cookbook that I'm sure to return to again and again.
I received a copy of this book from Ten Speed Press through Blogging for Books for my honest review. All thoughts and opinions are my own.
October 10, 2014
Flour and Water: Pasta is a beautiful cookbook, all about the art of pasta making. It contains not only recipes and instructions for how to make pasta from scratch, but also recipes to make with your fresh pasta. It contains plenty of detailed pictures and instructions for cutting, folding, and stuffing different types of pasta. I've never made my own pasta before, but the pictures in this book are so clear that I know I wouldn't have a problem with any of the different types. I also appreciate how the recipes for meals include not only instruction/recipes for what type of pasta to make, but also store-bought options to use in the recipes.
The book is broken up into two parts: the first part talks about pasta dough (the different kinds and how to make them), plus how to cook and serve pasta, and the second part contains recipes. The recipes are broken up by season- Summer (Eggplant Mezzalune with Cherry Tomatoes, Corzetti Stampati with a Pesto Due, Ricotta and Tomato Tortelli in Brodo), Autumn (Pumpkin Tortelloni with Sage and Pumpkin Seeds, Celery Root Tortelli with Brown Butter, Balsamico, and Walnuts), Winter (Taleggio Scarpinoc with Extra-Vecchio Balsamico, Tagliarini with Braised Hen, Lime, and Pistachio), and Spring (Goat's Milk Ricotta and Artichoke Triangoli, Lemon Farfalle with Spring Pea Ragu, Asparagus Caramelle with Brown Butter, Chili, and Meyer Lemon). The recipes look great and seem fairly simple (for the most part it seems that making the pasta is the hardest part). They use a variety of ingredients, including various types of meat, but substitutions are also suggested.
I received a digital copy of this book from NetGalley in exchange for my review.
The book is broken up into two parts: the first part talks about pasta dough (the different kinds and how to make them), plus how to cook and serve pasta, and the second part contains recipes. The recipes are broken up by season- Summer (Eggplant Mezzalune with Cherry Tomatoes, Corzetti Stampati with a Pesto Due, Ricotta and Tomato Tortelli in Brodo), Autumn (Pumpkin Tortelloni with Sage and Pumpkin Seeds, Celery Root Tortelli with Brown Butter, Balsamico, and Walnuts), Winter (Taleggio Scarpinoc with Extra-Vecchio Balsamico, Tagliarini with Braised Hen, Lime, and Pistachio), and Spring (Goat's Milk Ricotta and Artichoke Triangoli, Lemon Farfalle with Spring Pea Ragu, Asparagus Caramelle with Brown Butter, Chili, and Meyer Lemon). The recipes look great and seem fairly simple (for the most part it seems that making the pasta is the hardest part). They use a variety of ingredients, including various types of meat, but substitutions are also suggested.
I received a digital copy of this book from NetGalley in exchange for my review.
February 29, 2016
Title: Flour + Water = Pasta
Author: Thomas McNaughton & Paolo Luccesi
Published: 9-30-14
Publisher: Ten Speed Press
Pages: 288
Genre: Food & Wine
Sub Genre: Cooking; International Cuisine; Regional Cookbooks
ISBN: 9781607744702
ASIN: B00JI58UAO
Reviewer: DelAnne
Reviewed For: NetGalley
.
I have not prepared pasta that turned out as well as the pasta I made from this cookbook since I was a young girl and my grandmother taught me. I found the instructions concise and easy to follow, best of all there are clear photographs to show you step by step how to prepare each pasta. Something I appreciate as I am a very visual type learner when trying new recipes.
I made my cheese ravioli with a meat based tomato sauce, my pasta was so tender. I also made the Eggplant Mezzaplune with Cherry Tomatoes. It might not have looked as beautiful as the photograph but it did taste flavorful enough to make my mouth sing. Wanting to try your hand at making your own pasta then take a look at Flour + Water = Pasta. I am sure it will be gracing the shelves with your other favorite cookbooks.
Amazon link: https://www.amazon.com/gp/product/B00...
Barnes and Noble link: http://www.barnesandnoble.com/w/flour...
Goodreads link: https://www.goodreads.com/book/show/2...
The Reading Room link: https://www.facebook.com/The-Reading-...#
Author: Thomas McNaughton & Paolo Luccesi
Published: 9-30-14
Publisher: Ten Speed Press
Pages: 288
Genre: Food & Wine
Sub Genre: Cooking; International Cuisine; Regional Cookbooks
ISBN: 9781607744702
ASIN: B00JI58UAO
Reviewer: DelAnne
Reviewed For: NetGalley
.
I have not prepared pasta that turned out as well as the pasta I made from this cookbook since I was a young girl and my grandmother taught me. I found the instructions concise and easy to follow, best of all there are clear photographs to show you step by step how to prepare each pasta. Something I appreciate as I am a very visual type learner when trying new recipes.
I made my cheese ravioli with a meat based tomato sauce, my pasta was so tender. I also made the Eggplant Mezzaplune with Cherry Tomatoes. It might not have looked as beautiful as the photograph but it did taste flavorful enough to make my mouth sing. Wanting to try your hand at making your own pasta then take a look at Flour + Water = Pasta. I am sure it will be gracing the shelves with your other favorite cookbooks.
Amazon link: https://www.amazon.com/gp/product/B00...
Barnes and Noble link: http://www.barnesandnoble.com/w/flour...
Goodreads link: https://www.goodreads.com/book/show/2...
The Reading Room link: https://www.facebook.com/The-Reading-...#
September 22, 2014
Flour + Water Pasta
Thomas McNaughton
Ten Speed Press
Flour + Water is the ultimate guide to pasta. The book includes beautiful photography, helpful tips and tricks of the professional pasta-making trade. The book begins with a comprehensive introduction to the history of the famed restaurant Flour + Water and the people instrumental in its foundation. These anecdotes are insightful, funny and interesting. What follows is an equally comprehensive initiation into the details of pasta, including basic ingredients and techniques for making a range of pasta doughs and cooking pasta. The rest of the book is devoted to pasta recipes, broken into seasons. This reflects the Flour + Water emphasis on fresh and seasonal ingredients. Each recipe is accompanied with an introduction, list of ingredients, list of equipment, serving quantity, store-bought options, detailed instructions and photographs of the finished product and step-by-step images of pasta-making techniques. The book also includes recipes for sauces and stocks, as well as additional anecdotes and information on food processing and preserving techniques.
This is a beautiful and practical guide to pasta making. But be warned, this book is going to make you seriously hungry and madly craving pasta.
The publishers provided a complimentary copy of this book for reviewing purposes.
Thomas McNaughton
Ten Speed Press
Flour + Water is the ultimate guide to pasta. The book includes beautiful photography, helpful tips and tricks of the professional pasta-making trade. The book begins with a comprehensive introduction to the history of the famed restaurant Flour + Water and the people instrumental in its foundation. These anecdotes are insightful, funny and interesting. What follows is an equally comprehensive initiation into the details of pasta, including basic ingredients and techniques for making a range of pasta doughs and cooking pasta. The rest of the book is devoted to pasta recipes, broken into seasons. This reflects the Flour + Water emphasis on fresh and seasonal ingredients. Each recipe is accompanied with an introduction, list of ingredients, list of equipment, serving quantity, store-bought options, detailed instructions and photographs of the finished product and step-by-step images of pasta-making techniques. The book also includes recipes for sauces and stocks, as well as additional anecdotes and information on food processing and preserving techniques.
This is a beautiful and practical guide to pasta making. But be warned, this book is going to make you seriously hungry and madly craving pasta.
The publishers provided a complimentary copy of this book for reviewing purposes.
September 26, 2014
This is definitely not your average pasta cookbook and this cookbook will definitely make you fall in love with pasta. Although this book has your classic Italian recipes, they are quite a few that will turn the ordinary flour and water to the extraordinary. The book also allows you to be spectators to what was once a pipe dream, now a reality…the restaurant "flour +water"
The cookbook showcased step-by-step illustration on how to create the pasta from scratch used in these amazing recipes… with beautiful photography as your inspiration. The steps were simple and my results was surprisingly amazing for my first time attempting to make pasta from scratch. The recipe “Trofie with Heirloom Tomatoes” was equally as amazing. I…however…am super excited that many of the recipes can swap out the fresh pasta, so the dried pasta can be used instead. Although I was impress with my first attempt in making pasta…it’s not for the faint of heart…it is definitely a masterful piece of art that takes patience.
With that said…I love this cookbook and highly recommend it.
My Full Review: http://myohosisters.webs.com/apps/blo...-
The cookbook showcased step-by-step illustration on how to create the pasta from scratch used in these amazing recipes… with beautiful photography as your inspiration. The steps were simple and my results was surprisingly amazing for my first time attempting to make pasta from scratch. The recipe “Trofie with Heirloom Tomatoes” was equally as amazing. I…however…am super excited that many of the recipes can swap out the fresh pasta, so the dried pasta can be used instead. Although I was impress with my first attempt in making pasta…it’s not for the faint of heart…it is definitely a masterful piece of art that takes patience.
With that said…I love this cookbook and highly recommend it.
My Full Review: http://myohosisters.webs.com/apps/blo...-
September 29, 2014
The subtitle for this book should be "Everything You Always Wanted to Know About Making Pasta the Old-Fashioned Way." This is a beautiful and entertaining book - - actually three books in one. The first book is about the history of the successful San Francisco restaurant, Flour + Water (including the story of how the founders of the restaurant became interested in running an authentic pasta restaurant); the second is about the different kinds of pasta, how to make them by hand, and what sauces go with them, and the third book consists of the recipes of the restaurant that use the homemade pasta.
I enjoyed reading the book for NetGalley. Dried pasta and other ingredients can be substituted for some of the recipe ingredients so many of the recipes are doable. The illustrations and instructions are excellent as well.
There need to be more recipes for hot, humid climates, such as Florida. Maybe the sequel will have those.
A really good read.
I enjoyed reading the book for NetGalley. Dried pasta and other ingredients can be substituted for some of the recipe ingredients so many of the recipes are doable. The illustrations and instructions are excellent as well.
There need to be more recipes for hot, humid climates, such as Florida. Maybe the sequel will have those.
A really good read.
March 25, 2015
I had to read this book since Flour and Water is a restaurant near me. Truth be told, whenever I go out to eat I rarely order pasta since I cook it at home and usually like mine better ( and let's face it,pasta is way cheaper to make then what they charge at restaurants ) However, I found that this book contained a lot of new and different type pastas and fillings. It was very refreshing. A lot of the ingredients may not be easily obtained if you do not live in the San Francisco Bay area or another seaside town so I can see how this cook book may be frustrating for some. But if you are fortunate to live by the ocean or in a large city that gets in fresh seafood this book will make a nice little addition to your pasta night recipes.
July 22, 2014
I received a copy of this book from NetGalley to review and give my honest opinion. I was expecting another pasta cookbook but what I received was tantalisingly more. Flour and Water is the story of the US restaurant of the same name and its owners. I loved reading about the history of the dishes whilst learning how to make them. Flour and Water follow the time honoured tradition of using seasonal produce for their dishes. The recipes are all easy to follow and there is even a short cut tip for those who are in a hurry or don't want to make their own pasta. This book was a pleasant surprise and whet my appetite.
August 31, 2014
McNaughton writes about pasta in way that really makes every shape both interesting and delicious sounding. Many of the recipes are not vegetarian friendly but nevertheless I enjoy that no pasta shape is taught without its context-a sauce (most of which are easily adapted to vegetarian since they're the finishing step) or its history/region. The photos are engaging and even though there's no typical step by step photos, there are photos showing process shots per pasta type which I found helpful without patronizing. In short, this is an excellent guide to making your own pasta written with a youthful voice that balances tradition with contemporary.
December 31, 2014
I've flagged basically every non-meat recipe in this gorgeous book, but my one complaint is that it only discusses hand-mixing/kneading the dough and hand-cranked rolling machines. I've had good results with Modernist Cuisine at Home's stand mixer with attachment recipe, so I would have appreciated a mechanized alternative or at least an explanation of why that alternative isn't provided.
August 2, 2018
This is for sure one cookbook to READ, it was superb!! I have taken a few pasta making classes and I learned more here than in any class I have been in! I want to indulge myself with the divine sauces that are offered for each type of pasta and try so many new varieties. I could eat pasta every day of the week!!
February 18, 2015
This guy, Thomas McNaughton is a wildly popular chef in San Francisco. He lets us in on his pasta making secrets. Italy is widely regional when it comes to cuisine so much so that dishes and names are entirely unfamiliar from city to city. So if you think you know everything there is to making pasta? This book will change your mind. In the meantime, I need to find a torchio!
December 30, 2016
Ahh lovely...I started looking for homemade pasta filling ideas and ended up reading nearly every word and poring over the photography. The journey of the founders and head chef was interesting. The recipes were really fresh and intriguing. I found myself online searching for obscurities like squid ink and corzetti stampati. I am ready to tackle some pasta and try a few new tricks.
December 26, 2014
Well written clear recipes, cute blurbs about his history with cooking and the current restaurant. I still haven't gotten around to putting this one away, I keep picking it up to flip through and pretend I'm going to pull out the pasta machine and start cooking immediately. :-)
January 19, 2015
To be honest, I didn't actually read this. The recipes are too fancy for my skill level, but the photos are so gorgeous it was well worth checking out from the library. So beautiful! But be prepared to crave all things Italian for a while.
September 29, 2016
Beautiful pictures - not only of the food, but also of the people that clearly put a lot of hard work into these handmade pasta recipes.
The recipes look amazing - the Corzetti is a favorite and I will be purchasing a Corzetti stamp for future fun and delicious friend gathering meals.
The recipes look amazing - the Corzetti is a favorite and I will be purchasing a Corzetti stamp for future fun and delicious friend gathering meals.
July 10, 2016
The pasta recipes themselves are good, but recipes for pasta are not hard to find and they don't vary all that much. The remainder of the recipes, the sauces and so on, are impractical for all but the most hard-core serious home cooks. Tasty, yes. Practical and useful, no (or not for very many).
February 10, 2015
Neat book of very different pasta types. Ingredients are a little out there for an average home cook like me, but the basic pasta info is great. I really want to visit their restaurant though.
Displaying 1 - 30 of 32 reviews