Pasta by hand : a collection of Italy's regional hand-shaped pasta

Overview: 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. Title 2 Dedication 4 Copyright 5 Acknowledgments 6 Contents 7 Foreword 12 Introduction 14 The Basics 22 Bread Crumbs, Cheese, Eggs, Flour, Greens, and Potatoes 23 Bread Crumbs 23 Cheese 23 Eggs 24 Flour 24 Greens 25 Potatoes 26 Bowls, Paddles, Scoops, Spoons, and Other Tools 28 Tips for Making Great Gnocchi 35 Dumplings 38 [Sardinia] 41 Malloreddus 41 Ciciones 44 [Basilicata] 52 Semolina Cavatelli 52 Ricotta Cavatelli 58 [Puglia] 61 Orecchiette 61 Orecchiette with Turnip Greens, Anchovies, and Garlic 66 [Campania] 69 Gnocchi alla Sorrentina 69 Dunderi 71 [Molise] 77 Winter Squash Cavatelli 77 [Lazio] 80 Pasta Grattugiata 80 Gnocchi alla Romana 87 Semolina Frascarelli 92 Frascarelli 97 Gnocchi Ricci, Single Dough Method 100 Gnocchi Ricci, Double Dough Method 107 Cecamariti 110 [Abruzzo] 116 Cazzellitti 116 Saffron and Potato Gnocchi with Garlic, Ricotta, and Butter Sauce 121 [Umbria] 127 Farro Gnocchi 127 Gnocchi al Sagrantino 133 Gnocchi alla Collescipolana 136 [Marche] 139 Sorcetti 139 [Tuscany] 142 Strozzapreti 142 Ricotta Gnocchetti 148 Potato Gnocchi 154 Wild Nettle Gnocchi 161 Pinci 169 Rustic Malfatti 175 Formed Malfatti 180 Classic Gnudi 183 Zucchini Gnudi 186 Baked Gnudi 189 Donzelline 192 [Emilia-Romagna] 195 Gnocchi with Egg and Ricotta 195 Potato Gnocchi with Parmigiano-Reggiano 198 La Stoppa’s Chicche della Nonna 201 Chicche Verdi del Nonno 204 Pisarei e Faso 210 Passatelli 217 Royale Bolognese 223 Crescentina 231 [Liguria] 236 Menietti in Vegetable Soup 236 Sugeli with Potatoes and Garlic 239 Chickpea Gnocchetti 242 Trofie with Wheat Bran 245 Semolina Trofie 250 Potato Trofie 253 [Piedmont] 256 Donderets 256 Bietole (Chard) Gnocchi 259 Gnocchi Ossolani 262 Gnocchi alla Bismark 265 Beet and Ricotta Gnocchi 271 Beet and Potato Gnocchi 277 Potato and Sculpit Gnocchi 280 [Lombardy] 283 Chestnut Gnocchi 283 [Veneto] 291 Gnocchi Vicenza 291 [Valle D’aosta] 296 Gnocchi alla Valdostana 296 Gnocchi alla Bava 299 [Trentino-Alto Adige] 302 Traditional Spätzli 302 Spinach Spätzli 305 Beet Spätzli 308 Spätzli with Sage and Speck 311 Gnocchi di Ciadin 316 Buckwheat and Ricotta Gnocchi 322 Gnocchi with Dried Nettles 325 Strangolapreti 328 Strangolapreti with Bread Crumbs 331 Canederli 334 Chestnut-Porcini Canederli 340 [Friuli-Venezia Giulia] 343 Squash Gnocchi 343 Sauces 346 Sauce Notes 348 Pesto 349 Tomato Sauce 353 Guanciale, Tomato, and Red Onion Sauce 358 Brown Butter with Sage 362 Fonduta 363 Gorgonzola Cream Sauce 365 Liver, Pancetta, and Porcini Ragù 366 Rabbit Ragù 368 Lamb Ragù 370 Beef Ragù 372 Larder 375 Chicken Stock 377 Homemade Ricotta 379 Squash Puree 380 Glossary 381 Canederli 382 Cavatelli 383 Chicche Della Nonna 384 Frascarelli 385 Gnocchi Ricci 386 Gnudi 387 Malfatti 388 Spätzli 389 Strangolapreti 390 Trofie 391 Index 394 About the Author 407 Chronicle Ebooks 408 “If you’re obsessed with gnocchi and all of it’s easy-to-make relative shapes, there’s no better book on the market.” — Epicurious 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 sixty-five 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. “The luxurious sauce recipes in the last chapter are worth the price of admission alone and feature traditional ragús of lamb, rabbit, porcini, tomato, beef, and wild boar. This single-focus cookbook is written with both authority and a passion for ‘some of the most soulful Italian food we can eat.’” — Publishers Weekly “With passion and authenticity, Jenn Louis has captured the diversity of the regional pastas, from Trentino-Alto Adige, down to Puglia, and over to Sardinia. This book is a must-read for anyone looking to learn about true Italian food and culture.” —Marc Vetri, award-winning chef of Vetri Family restaurants “She’s gone to the source and rubbed floury elbows with nonnas and professional cooks alike, and then written the Italian dumpling gospel. What a delightful—and important—primer she’s given us!” —Julia Della Croce, author of The Pasta Book 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. This Book Features 80 Recipes For Making - By Hand - A Specific Genre Of Pasta: Small Shapes And Dumplings, As Well As The Sauces That Pair With Them. With More Than 40 Photographs Of Plated Food And Process, Headnotes That Highlight The Regional Identities Of The Pastas, And A Lay-flat Binding That's So Useful In The Kitchen, This Is The Handmade Pasta Manual That Requires No Special Equipment For Avid Home Cooks And Tacklers Of Weekend Cooking Projects. Jenn Louis ; Foreword By Mario Batali ; Photographs By Ed Anderson. Includes Index.