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Index
Cover
Title Page
Copyright
Contents
Preface: The Origins
Preface: The Story Continues
Introduction
Part One: The Dough
How to Make Pasta Dough
Flour
Eggs
What Exactly Happens When Flour is Combined With Water?
Egg Dough
Hand-Rolled Semolina Dough
Extruded Pasta Dough
How to Cook the Pasta
Water
Cooking à la Minute: Pan Sauces
Butter
How to Use These Recipes
Part Two: The Recipes
Summer
Eggplant Mezzalune with Cherry Tomatoes
Burrata Triangoli with Preserved Lemon, Summer Squash, and Mint
Preserved Lemons
Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil
Spaghetti with Albacore Confit, Pole Beans, and Chile
Trofie with Heirloom Tomatoes
Orecchiette with Rabbit Sausage and Padrón Peppers
Bigoli, The Torchio, and Ultra-Regionalism in Italy
Bigoli with Fresh Shelling Beans, Tomato, and Pancetta
Black Pepper Tagliatelle with Mussels, Lardo, and Corn
Corzetti Stampati with a Pesto Due
Pesto
Squid Ink Chitarra with Sea Urchin, Tomatoes, and Chiles
Ricotta and Tomato Tortelletti in Brodo
Corn and Crescenza Cappelletti with Bitter Honey
Autumn
Agnolotti dal Plin
Mortadella Fattisu with Pistachios
Cocoa Tajarin with Brown Butter–Braised Giblets, Butternut Squash, and Sage
Pumpkin Tortelloni with Sage and Pumpkin Seeds
Celery Root Tortelli with Brown Butter, Balsamico, and Walnuts
Wild Boar Strozzapreti
Spaghetti with Black Trumpet, Poached Egg, and Cured Yolk
Black Pepper–Cured Egg Yolks
Chestnut Maltagliati with Porcini and Celery Root
Pici with Vin Santo–Braised Squab, Pancetta, and Cabbage
Toasted Farro Garganelli with Short Ribs, Hazelnuts, and Radicchio
Winter
Tagliatelle Bolognese
Taleggio Scarpinocc with Extra-Vecchio Balsamico
Tortellini in Brodo
Shortcut Brodo
Our Chicken Stock
Tagliarini with Braised Hen, Lime, and Pistachio
Oxtail and Rosemary Lasagna with Spigarello and Fresh Horseradish
Red Wine Rigatoni with Beef Cheeks and Parsnips
Pappardelle with Braised Goat Shoulder, Anchovy, and Kale
Corzetti with Sausage, Clams, and Fennel
Flour + Water Pork Sausage
Pizzoccheri with Speck, Braised Cabbage, Potato, and Fontina
Whole Wheat Campanelle with Anise-Braised Pork and Chard
Rabbit Cannelloni with Sweet Potato and Thyme
Spring
Goat’s Milk Ricotta and Artichoke Triangoli
Stradette with Leeks and Fava Beans
Beet Casonsei with Poppy Seeds
Lemon Farfalle with Spring Pea Ragu
Salt Cod and Potato Tortelli with Salsa Verde
Cappellacci dei Briganti with Quail and Green Coriander Gremolata
Asparagus Caramelle with Brown Butter and Meyer Lemon
Garganelli with Prosciutto and Peas
Hen Raviolini with Fennel Pollen and Olive Oil–Braised Radish
Red Hawk Mezzalune with Morels and Watercress
Whole Wheat Spaghetti with Anchovies, Spring Onions, and Green Garlic
Sources
Acknowledgments
About the Authors
Index
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