Authentic Homemade Pasta: 125 Simple Recipes to Nourish and Inspire

Master the art of pasta-making with 100 authentic recipes and step-by-step guidance With high-quality ingredients and just the right amount of care, you can create delicious homemade pasta in your own kitchen. Authentic Homemade Pasta is a comprehensive homemade pasta cookbook filled with 100 tried-and-true recipes for noodles, pasta dishes, sauces, and fillings so you can make classic Italian meals you’re proud to serve. Inside this unique homemade pasta cookbook, you’ll find master dough recipes for egg pasta, whole-wheat flour pasta, and more. Explore “Learn and Make” recipes that teach you dough-shaping techniques with step-by-step photos and instructions for cut, hand-shaped, stuffed, and extruded pastas, as well as gnocchi and gnudi. Then move on to recipes for sauces, fillings, toppings, and complete pasta dishes. This homemade pasta cookbook includes: Pasta tutorials—Get step-by-step instructions for mixing pasta dough by hand and with a machine, rolling out and shaping dough, and storing or cooking the finished results. The science of pasta—Learn the alchemy of flour, water, and eggs, the role of oil and salt, and the importance of kneading and resting from this educational homemade pasta cookbook. Essential equipment—Find a helpful list of key tools for making and shaping pasta, plus a few equipment upgrades that will help you take your creations to the next level with this homemade pasta cookbook. Wow your friends and family with the authentic Italian dishes featured in this beautiful homemade pasta cookbook. Buon appetito! Title Page Copyright Page Dedication Contents Introduction Part I: Pasta Primer Chapter 1: A Homemade Tradition Chapter 2: Mastering the Dough Part II: The Recipes Chapter 3: Master Dough Recipes Egg Pasta Dough All-Purpose Flour Pasta Dough Whole-Wheat Flour Pasta Dough Gluten-Free Pasta Dough Semolina Pasta Dough Semola Rimacinata Pasta Dough Flavored Pasta Dough Chapter 4: Cut Pasta Learn and Make: Tagliatelle Tagliatelle Ragù Bolognese Capellini with Fresh Tomato Sauce Tagliatelle with Pistachio-Artichoke Pesto Whole-Wheat Fettuccine Boscaiola Paglia e Fieno with Prosciutto-Arugula Pink Sauce Lagane and Ceci Black Pepper Linguine with Red Clam Sauce Herbed Pappardelle with Mushroom Ragù Whole-Wheat Alpine Linguine Pasta e Fagioli with Gluten-Free Maltagliati Quadrucci Spring Vegetable Minestrone Gluten-Free Pappardelle with Eggplant and Tomato-Mint Sauce Trenette al Pesto Gluten-Free Capellini with Lemon-Garlic Shrimp Reginette with Asparagus Cream Whole-Wheat Pizzoccheri Valtellina Sausage Lasagna Chapter 5: Hand-Shaped Pasta Learn and Make: Orecchiette Learn and Make: Pici Orecchiette with Garlic-Broccoli Sauce Strozzapreti with Sausage and Broccoli Cream Pici all’Aglione Busiate with Pesto alla Trapanese Spinach Garganelli with Prosciutto Basil Farfalle with Ricotta and Cherry Tomatoes Trofie with Basil-Pecan Pesto Corzetti with Marjoram-Walnut Pesto Fusilli al Ferretto with ’Nduja Sauce Anellini alla Pecorara Capunti alla Pastora Foglie d’Ulivo with Spicy Tomato and Olive Sauce Lorighittas with Tomato, Chicken, and Saffron Sauce Cavatelli with Short Rib Ragù Chapter 6: Stuffed Pasta Learn and Make: Ravioli Learn and Make: Agnolotti del Plin Lemon-Ricotta Ravioli with Butter-Parmesan Sauce Burrata Agnolotti with Roasted Cherry Tomatoes Culurgiones with Tomato Sauce Scarpinocc with Fontina in Butter Sauce Gluten-Free Anolini in Brodo Gluten-Free Cannelloni Lucchese Whole-Wheat Pansotti with Walnut Sauce Butternut Squash Cappellacci with Brown Butter and Sage Pear-Pecorino Caramelle with Butter and Black Pepper Calabrian Ravioli with Aglio, Olio, and Peperoncino Rotolo with Spinach and Béchamel Tortellini with Burro e Oro Gluten-Free Casunziei all’Ampezzana Whole-Wheat Tortelli with Gorgonzola Sauce Corn and Mascarpone Mezzaluna with Basil Oil Raviolo al’Uovo Chapter 7: Extruded Pasta Learn and Make: Extruded Pasta Spaghetti al Limone Spaghetti Carbonara Spaghetti alla Nerano Pasta al Forno Bucatini all’Amatriciana Macaroni with Tuna and Olives Whole-Wheat Bigoli Cacio e Pepe Bucatini alla Puttanesca Macaroni with Sausage and Peppers Fusilli La Genovese Chapter 8: Gnocchi and Gnudi Learn and Make: Potato Gnocchi Gnocchi alla Bava Ricotta Gnocchi with Pan Sauce Spinach Gnocchi Skillet with Vegetables Basil Gnocchi alla Sorrentina Sheet Pan Gnocchi with Roasted Vegetables Canederli in Brodo Gnocchi alla Romana Sweet Potato Gnocchi with Pecan Butter Sauce Spinach Gnudi with Lemon-Cream Sauce Malloreddus alla Campidanese Stuffed Potato Gnocchi with Arrabbiata Sauce Chapter 9: Sauces, Fillings, and More Master Tomato Sauce Sun-Dried Tomato Pesto Butternut Squash Sauce Quick Spicy Sausage Ragù Caponata Green Olive Sauce Balsamic Mushroom Sauce Peperonata Tomato-Parmesan Cream Sauce Red Wine Sauce Toasted Breadcrumbs Romesco Fig-Gorgonzola Filling Pea and Pancetta Filling Goat Cheese and Honey Filling Sausage Filling Asparagus-Ricotta Filling Potato, Rosemary, and Asiago Filling Measurement Conversions Resources Acknowledgments About the Author "Homemade pasta is an art form that requires simple, high-quality ingredients and just the right amount of care to produce delicious results. Authentic Homemade pasta is filled with 100 tried-and-true recipes for authentic noodles, pasta dishes, sauces, and fillings so you can create classic Italian meals you're proud to serve. Start with master dough recipes for egg pasta, all-purpose flour pasta, whole-wheat pasta, and more. You'll find "learn and make" recipes that teach you dough-shaping techniques with step-by-step photos and instructions for cut, hand-shaped, stuffed, and extruded pastas, as well as gnocchi and gnudi. Then move on to recipes for sauces, fillings, toppings, and complete pasta dishes. Buon appetito!"--Back cover