Making Artisan Pasta by Green, Aliza -- Read -- Imperial Library of Trantor

Index

Cover Title Page Contents Foreword Introduction Part I: The Basics

Chapter One: Pasta Ingredients

Water Eggs Wheat

Chapter Two: Making Pasta Dough From Wheat and Other Flours

Basic Egg Pasta Dough by Hand Basic Egg Pasta Dough Using a Heavy-Duty Stand Mixer Basic Egg Pasta Dough Using a Food Processor Using Other Flours to Make Pasta Doughs Whole Wheat Pasta Dough Buckwheat Pasta Dough Rye Pasta Dough Cornmeal-Chipotle Pasta Dough Semolina Pasta Dough Methods for Forming Pasta Hand-Stretched Pasta Dough Rolling Pasta Dough with a Sheeter

Chapter Three: Flavoring Pasta Dough

Roasted Red Pepper Pasta Dough Asparagus Pasta Dough Spinach Pasta Dough (Pasta Verde) Red Beet Pasta Dough Squash Pasta Dough Red Wine Pasta Dough Porcini Mushroom Pasta Dough Saffron–White Wine Pasta Dough Squid Ink Pasta Dough Chocolate Pasta Dough Lemon-Pepper Pasta Dough

Part II: The Pasta

Chapter Four: Dumplings

Potato Gnocchi Semolina Gnocchi (Gnocchi alla Romana) Ravioli Gnudi Matzo Balls Spaetzle Passatelli

Chapter Five: Pasta Sheets

Maltagliati Laminated Parsley Pasta Lasagna Cannelloni

Chapter Six: Making Cut Pasta

A World of Asian Noodles Hand-Rolled Alsatian Nouilles Cappellini Porcini Tagliatelle Straw and Hay Pappardelle and Tagliolini Pasta alla Chitarra Buckwheat Pizzoccheri Japanese Udon Noodles

Chapter Seven: Specialty Hand-Formed Pasta

Ricotta Cavatelli from Puglia Sardinian Malloreddus Genoese Chestnut Corzetti Garganelli Chinese Cat’s Ear Noodles (Mao Er Duo) Pugliese Orecchiette Umbrian Ombrichelli Greek Trahana

Chapter Eight: Stuffed Pasta

Making Ravioli Using a Plaque Tortelloni Tortellini Caramelle Pierogi Chinese Pot Stickers Ukrainian Sour Cherry Vareniki Genoese Pansotti Giant Asparagus Raviolo with Soft-Cooked Egg Turkish Manti Siberian Pelmeni

Glossary Resources Flour and Grain Weight and Volume Equivalents Index Acknowledgments About the Author and Photographer Dedication Copyright Page