Mastering Pasta · the Art and Practice of Handmade Pasta, Gnocchi, and Risotto by Vetri, Marc -- Read -- Imperial Library of Trantor

Index

Title Page Copyright Dedication Contents Recipe List Introduction: Pasta Sensibility 1: Tradition and Innovation 2: Wheat Flour

Ancient and Modern Wheats Milling and Freshness Gluten Quantity and Quality Choosing Flour

3: Fresh Pasta

Fresh Pasta Tutorial Egg Yolk Dough Pappardelle With Rabbit Ragù and Peaches Corzetti with Red Bell Pepper Crema Maltagliati all’Arrabbiata Garganelli Alla Carbonara Fettuccine with Corn Crema and Charred Green Onions Tagliatelle with Traditional Bolognese Farfalle with Chorizo and Favas Fazzoletti with Crab and Burrata

4: Baked Sheet Pasta

Asparagus and Egg Yolk Rotolo Eggplant and Parmesan Rotolo Leftover-Polenta Rotolo with Corn Salad Summer Squash Fazzoletti with Garlic Chive Oil Artichoke Cannelloni with Mint Salad Swiss Chard and Sheep’s Milk Ricotta Fazzoletti Eggplant Cannelloni with Parmesan Crema and Heirloom Tomatoes Pioppini Cannelloni with Romanesco Salad Heirloom Tomato and Burrata Lasagna Tripe Lasagna with Whole Wheat Pasta Open Lasagna with Scamorza and Asparagus

5: Ravioli and Stuffed Pasta

Ravioli Dough The Pasta-To-Filling Ratio Pressing Out Air Shapes Storage Equipment Cooking Sauces Ricotta Ravioli Fig and Onion Caramelle with Gorgonzola Dolce Fonduta Pea Agnolotti with Lardo Branzino Ravioli with Tomato Butter Sauce Taleggio Ravioli with Radicchio, Honey, and Walnuts Ramp Ravioli with Ricotta and Lemon Zest Lardo Cappelletti with Fava Crema and Pecorino Pig’s Foot Ravioli with Fennel Pollen Doppio Ravioli with Lamb and Polenta Stuffed Pappardelle with Foie Gras Terrine and Onion Marmalade Culurgiones with Sweetbreads and Corn

6: Extruded and Dried Pasta

Semolina Mixing Semolina Dough Extruding Semolina Dough The Drying Process Drying Pasta at Home Cooking and Saucing Putting Together Sauces and Shapes Extruded Semolina Dough Spaghetti with Pepper Ragù Spaghetti with Tomato and Basil Sauce Fusilli with Puttanesca Sauce Bucatini with Almond Pesto Linguine Alle Vongole Linguine with Peekytoe Crab and Horseradish Stuffed Paccheri with Octopus Ragù and Caciocavallo Fondue Rigatoni with Scorpion Fish Cockscomb Pasta with Duck Ragù, Juniper, and Castelmagno

7: Playing with Flavor

A Few Guidelines Parsley Dough Mint Pappardelle with Morels Saffron Fusilli with Lobster and Leeks Lemon Fettuccine with Scallops Pistachio Fettuccine with Artichokes Pimentón Linguine with Baby Octopus, Jamón Broth, and Marcona Almonds Porcini Pasta with Snail and Porcini Ragù Chestnut Tagliolini with Sweetbread Ragù Cocoa Fettuccine with Venison Ragù Saffron Gnocchi Sardi with Bone Marrow Sweet Pea Malloreddus with Lamb Ragù and Mint Squid Ink Linguine with Uni and Crab Whole Wheat Spaghetti with Olive Oil–Braised Octopus Red Wine Spaghetti with Crunchy Vegetables and Roquefort

8: Hand-Formed Pasta

Pici Dough Orecchiette Dough Cavatelli Dough Dove Pasta Dough Testarolo Batter Lorighittas with Seafood Pici Aglio E Olio Pagliata with Sweetbreads Cavatelli Alla Norma Dove Pasta with Quail Meatballs Chitarra with Veal Shin Ragù Orecchiette with Pig’s Head Ragù and Black Walnuts Testarolo with Pistachio Pesto Strozzapreti with Green Tomatoes and Razor Clams

9: Gnocchi

Working with Potatoes Working with Other Vegetables Choosing Flour Shaping Gnocchi Boiling and Saucing Potato Gnocchi with Corn Crema and Corn Salad Chestnut Gnocchi with Porcini Ragù Squash Gnocchi with Brown Butter and Crispy Sage Baccalà Gnocchi with Squid Swiss Chard Gnocchi with Brown Butter and Parmesan Cabbage Gnocchi with Sausage and Toasted Bread Crumbs Goat Cheese Gnocchi with Prosciutto Crisps Traditional Semolina Gnocchi

10: Risotto

Types of Rice A Good Start to Risotto Adding Liquids To Stir or Not to Stir Doneness Tomato Risotto Risotto Alla Milanese Shellfish Risotto Crab and Sorrel Risotto Bluefoot Mushroom Risotto with Castelmagno Cheese Squid Ink Risotto with Seppia Salad and Ricotta Duck Risotto with Orange Sauce

Stocks, Sauces, and Other Basics

Notes on Basic Ingredients Veal Stock Fish Stock Crab Stock Tomato Sauce Béchamel Vincotto 3-2-1 Brine Pickled Red Onions Polenta

Sources Acknowledgments Selected Bibliography Index