Pasta by Hand
A Collection of Italy's Regional Hand-Shaped Pasta
Published on 24. March 2015
208 pages
978-1-4521-3057-6 (ISBN)
Description
Pasta is the ultimate comfort food, and making it by hand is a favorite project for weekend cooks. From rising culinary star and 2012 Food & Wine Best New Chef Jenn Louis, this book includes more than 65 recipes for hand-shaped traditional pastas and dumplings, along with deeply satisfying sauces to mix and match. Louis shares her recipes and expertise in hand-forming beloved shapes such as gnocchi, orecchiette, gnudi, and spatzli as well as dozens of other regional pasta specialties appearing for the first time in an English-language cookbook. With photos of finished dishes and step-by-step shaping sequences, this beautiful book is perfect for DIY cooks and lovers of Italian food.
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Book
03/2015
Chronicle Books
€39.80
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Person
Jenn Louis is chef and co-owner of Lincoln and Sunshine Tavern in Portland, Oregon. She appeared on Top Chef Masters and was named one of 2012's Best New Chefs by Food & Wine.
Content
- Intro
- Cover
- Title
- Dedication
- Copyright
- Acknowledgments
- Contents
- Foreword
- Introduction
- The Basics
- Bread Crumbs, Cheese, Eggs, Flour, Greens, and Potatoes
- Bread Crumbs
- Cheese
- Eggs
- Flour
- Greens
- Potatoes
- Bowls, Paddles, Scoops, Spoons, and Other Tools
- Tips for Making Great Gnocchi
- Dumplings
- [Sardinia]
- Malloreddus
- Ciciones
- [Basilicata]
- Semolina Cavatelli
- Ricotta Cavatelli
- [Puglia]
- Orecchiette
- Orecchiette with Turnip Greens, Anchovies, and Garlic
- [Campania]
- Gnocchi alla Sorrentina
- Dunderi
- [Molise]
- Winter Squash Cavatelli
- [Lazio]
- Pasta Grattugiata
- Gnocchi alla Romana
- Semolina Frascarelli
- Frascarelli
- Gnocchi Ricci, Single Dough Method
- Gnocchi Ricci, Double Dough Method
- Cecamariti
- [Abruzzo]
- Cazzellitti
- Saffron and Potato Gnocchi with Garlic, Ricotta, and Butter Sauce
- [Umbria]
- Farro Gnocchi
- Gnocchi al Sagrantino
- Gnocchi alla Collescipolana
- [Marche]
- Sorcetti
- [Tuscany]
- Strozzapreti
- Ricotta Gnocchetti
- Potato Gnocchi
- Wild Nettle Gnocchi
- Pinci
- Rustic Malfatti
- Formed Malfatti
- Classic Gnudi
- Zucchini Gnudi
- Baked Gnudi
- Donzelline
- [Emilia-Romagna]
- Gnocchi with Egg and Ricotta
- Potato Gnocchi with Parmigiano-Reggiano
- La Stoppa's Chicche della Nonna
- Chicche Verdi del Nonno
- Pisarei e Faso
- Passatelli
- Royale Bolognese
- Crescentina
- [Liguria]
- Menietti in Vegetable Soup
- Sugeli with Potatoes and Garlic
- Chickpea Gnocchetti
- Trofie with Wheat Bran
- Semolina Trofie
- Potato Trofie
- [Piedmont]
- Donderets
- Bietole (Chard) Gnocchi
- Gnocchi Ossolani
- Gnocchi alla Bismark
- Beet and Ricotta Gnocchi
- Beet and Potato Gnocchi
- Potato and Sculpit Gnocchi
- [Lombardy]
- Chestnut Gnocchi
- [Veneto]
- Gnocchi Vicenza
- [Valle D'aosta]
- Gnocchi alla Valdostana
- Gnocchi alla Bava
- [Trentino-Alto Adige]
- Traditional Spätzli
- Spinach Spätzli
- Beet Spätzli
- Spätzli with Sage and Speck
- Gnocchi di Ciadin
- Buckwheat and Ricotta Gnocchi
- Gnocchi with Dried Nettles
- Strangolapreti
- Strangolapreti with Bread Crumbs
- Canederli
- Chestnut-Porcini Canederli
- [Friuli-Venezia Giulia]
- Squash Gnocchi
- Sauces
- Sauce Notes
- Pesto
- Tomato Sauce
- Guanciale, Tomato, and Red Onion Sauce
- Brown Butter with Sage
- Fonduta
- Gorgonzola Cream Sauce
- Liver, Pancetta, and Porcini Ragù
- Rabbit Ragù
- Lamb Ragù
- Beef Ragù
- Larder
- Chicken Stock
- Homemade Ricotta
- Squash Puree
- Glossary
- Canederli
- Cavatelli
- Chicche Della Nonna
- Frascarelli
- Gnocchi Ricci
- Gnudi
- Malfatti
- Spätzli
- Strangolapreti
- Trofie
- Index
- About the Author
- Chronicle Ebooks
