Flour + water
Subtitle: pasta
By: Thomas McNaughton, with Paolo Lucchesi, photography by Eric Wolfinger
Edition: First edition.
Publisher: Ten Speed Press
Published: 2014
Language: eng
Number of pages: 261
ISBN-13: 9781607744702
Subjects: Cooking (Pasta)
Other titles: Pasta; Flour and water
Description: From San Francisco's wildly popular Italian restaurant, flour + water, comes this complete primer on the craft of pasta making. Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta--from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy's pasta traditions, flour + water includes seventy- five seasonally influenced recipes for home cooks of every skill level.
Notes: Includes bibliographical references (page 250) and index.
Table of contents: title: The origins; title: The story continues; title: How to make pasta dough. Egg dough ; Hand-rolled semolina dough ; Extruded pasta dough; title: How to cook the pasta; title: How to use these recipes; title: The recipes. Summer ; Autumn ; Winter ; Spring.