
Super Simple Homemade Pasta
Description
Alles über E-Books | Antworten auf Fragen rund um E-Books, Kopierschutz und Dateiformate finden Sie in unserem Info- & Hilfebereich.
- Recipes for pasta doughs-Make your own pasta doughs with classic ingredients including buckwheat and whole wheat flour, roasted red pepper, spinach, squash, mushroom, chocolate, and more.
- Step-by-step photo instructions-Following the simple, clear instructions, learn to use a pasta sheeter, an extruder, and a cavatelli maker as well as roll, cut, shape, and stuff dough for gnocchi, lasagna, cannelloni, pappardelle, tagliatelle, ravioli, and dozens of other types of classic Italian pasta.
- Helpful tips-Expert advice and serving suggestions will ensure pasta so beautiful and delicious your family and guests will be clamoring for more.
More details
Other editions
Additional editions

Person
Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Butcher's Apprentice, Making Artisan Pasta (Quarry Books, 2012),The Fishmonger's Apprentice (Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008), Starting with Ingredients (Running Press, 2006), four perennially popular Field Guides to food (Quirk, 2004-2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004), and successful collaborations with renowned chefs Guillermo Pernot and Georges Perrier. A former food columnist for the Philadelphia Inquirer, Philadelphia Daily News, and Cooking Light magazine, Green is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery and for her lively storytelling. Green also leads culinary tours. Green's books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for "Best Single-Subject Cookbook" in 2001 for Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist (Running Press, 2001), which she co-authored with Chef Guillermo Pernot. For more information about Aliza's books and tours or to send her a message, visit her website at alizagreen.com.
Content
- 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
- Passatelli
- Chapter Five: Pasta Sheets
- Maltagliati
- Laminated Parsley Pasta
- Lasagna
- Cannelloni
- Chapter Six: Making Cut Pasta
- Cappellini
- Porcini Tagliatelle
- Straw and Hay
- Pappardelle and Tagliolini
- Pasta alla Chitarra
- Buckwheat Pizzoccheri
- Chapter Seven: Specialty Hand-Formed Pasta
- Ricotta Cavatelli from Puglia
- Sardinian Malloreddus
- Genoese Chestnut Corzetti
- Garganelli
- Pugliese Orecchiette
- Umbrian Ombrichelli
- Chapter Eight: Stuffed Pasta
- Making Ravioli Using a Plaque
- Tortelloni
- Tortellini
- Caramelle
- Genoese Pansotti
- Glossary
- Resources
- Flour and Grain Weight and Volume Equivalents
- About the Author and Photographer
- Index
- Dedication
- Copyright
System requirements
File format: ePUB
Copy protection: Adobe-DRM (Digital Rights Management)
System requirements:
- Computer (Windows; MacOS X; Linux): Install the free reader Adobe Digital Editions prior to download (see eBook Help).
- Tablet/smartphone (Android; iOS): Install the free app Adobe Digital Editions or the app PocketBook before downloading (see eBook Help).
- E-reader: Bookeen, Kobo, Pocketbook, Sony, Tolino and many more (not Kindle).
The file format ePub works well for novels and non-fiction books – i.e., „flowing” text without complex layout. On an e-reader or smartphone, line and page breaks automatically adjust to fit the small displays.
This eBook uses Adobe-DRM, a „hard” copy protection. If the necessary requirements are not met, unfortunately you will not be able to open the eBook. You will therefore need to prepare your reading hardware before downloading.
Please note: We strongly recommend that you authorise using your personal Adobe ID after installation of any reading software.
For more information, see our ebook Help page.