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Ultimate Pasta
"Special edition for the Cooking Club of America".
Contents note:
-Introduction -- A gallery of pasta -- Catalog -- Making and cooking pasta -- Recipes -- Glossary -- Index
Contents note:
-Introduction -- A gallery of pasta -- Catalog -- Making and cooking pasta -- Recipes -- Glossary -- Index
168 pages, Hardcover
First published October 1, 1997
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Displaying 1 - 3 of 3 reviews
January 30, 2013
"Pasta: Recipes & Techniques" is a pasta-focused cookbook with some information on making fresh pasta at home. Many of the recipes included full-color pictures of the finished dish, but step-by-step pictures were rare and mainly included when discussing a new pasta-related technique. The recipes took up 102 pages of the 168 page book and covered over 120 recipes for: pasta soups, sauces, fresh pasta dishes, dried pasta dishes, dried pasta with uncooked sauces, stuffed pasta, baked pasta dishes, festive baked pasta dishes, gnocchi and dumplings, regional specialties, and pasta deserts.
The beginning of the book gave a short history of pasta and an overview of the different types of pasta dishes the book had recipes for. Next were pictures of a wide variety of pasta types and descriptions of what types of sauces or foods that they were best with. We're given a recipe for egg pasta dough and told how to roll it out using a roller-type pasta machine. We're also told how to cut pasta by hand or using pasta tools, how to make 9 types of colored/flavored fresh pasta, making stuffed pasta (ravioli, pansotti, caramelle, tortelli, tortellini), and the proper cooking and draining of pasta.
Overall, if you're comfortable with cooking and just want some basics to try for making pasta at home, then this book will provide that. I didn't see many recipes that appealed to me, but this wasn't an American-style pasta book but one more focused on actual Italian recipes. (Though I didn't see recipes for the pasta dishes I tried and liked while briefly visiting Italy.) Anyway, my main goal was to learn more about making fresh and stuffed pastas at home, and this gave me the tips I needed to get started. (I'm glad I borrowed it from the library rather than bought it.)
The beginning of the book gave a short history of pasta and an overview of the different types of pasta dishes the book had recipes for. Next were pictures of a wide variety of pasta types and descriptions of what types of sauces or foods that they were best with. We're given a recipe for egg pasta dough and told how to roll it out using a roller-type pasta machine. We're also told how to cut pasta by hand or using pasta tools, how to make 9 types of colored/flavored fresh pasta, making stuffed pasta (ravioli, pansotti, caramelle, tortelli, tortellini), and the proper cooking and draining of pasta.
Overall, if you're comfortable with cooking and just want some basics to try for making pasta at home, then this book will provide that. I didn't see many recipes that appealed to me, but this wasn't an American-style pasta book but one more focused on actual Italian recipes. (Though I didn't see recipes for the pasta dishes I tried and liked while briefly visiting Italy.) Anyway, my main goal was to learn more about making fresh and stuffed pastas at home, and this gave me the tips I needed to get started. (I'm glad I borrowed it from the library rather than bought it.)
November 22, 2013
I really apprieciated the layout and images that went along with the reciepies in this book. Additionally the content pertaining to different pastas, and sauces is fantastic. I am an experienced cook with many cookbooks, and this is one of my favorite books to just sit and look at.
September 20, 2011
I learned to make pasta from scratch on the countertop from this cookbook. Actually made homemade pasta and sauces in a little diner in rural MT for awhile after learning from this.
Displaying 1 - 3 of 3 reviews