Flour + Water Pasta by Thomas McNaughton

An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco’s hottest Italian restaurant, flour + water.

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 fifty seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water’s dough room, anyone can learn to make amazing pasta at home.

THOMAS MCNAUGHTON is the executive chef and co-owner of flour + water, Central Kitchen, and Salumeria in San Francisco. He has worked at some of the most respected restaurants in San Francisco, including La Folie, Gary Danko, and Quince. He has twice been nominated for Rising Star Chef of the Year by the James Beard Foundation.

I have only begun making pasta by hand within the last couple of months. I scoured websites, books and ask for tips from friends but still kind of struggled. My pasta machine set on a storage shelf for over a year until I got the nerve to give it a try. With the third try my pasta was decent but I am still looking for more.

When I first laid eyes on this book I knew that I was going to be in for a real masterclass in the art of making pasta. Whether you are a novice or an expert I truly believe this book will have something for you. Every topic you could want from mixing, rolling and cooking are covered. The recipes look truly impressive and I can’t wait to give them a try. Granted some are above my skill level, there is still something for everyone.

I would recommend this book to anyone who wants to try making pasta from scratch.

I received this book from Blogging for Books for this review.

Angel hair pasta with spinach and shrimp

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I tend to make this pasta dish when I need to put together an easy lunch. Just a few ingredients make this dish come together very fast.

1/2 lb frozen shrimp thawed
1/2 lb angel hair pasta
1T olive oil
2T butter
1 shallot minced
2 cloves garlic minced (I like mine garlicky)
Handful of baby spinach
Handful of cherry tomatoes sliced or half a can of diced
1/4C white wine
1C chicken stock
Salt and pepper to taste
Red pepper flakes
Freshly grated Parmesan

Cook angel hair according to package and set aside save pasta water to add to dish
Add olive oil and butter to pan
Cook shrimp until it begins to turn pink
Add spinach and tomatoes to pan cook until spinach wilts
Deglaze pan with white wine and let reduce to 1/4
Add chicken stock and reduce by 1/3
Season with salt and pepper to taste
At this point add pasta and small amount of pasta water to thicken the sauce
Red pepper flakes can be added if chosen
Grate Parmesan over top of pasta

A new adventure

I’m Aaron and this is my first foray into blogging. Ive always been hesitant, but finally figure why not just give it a try. This will be a place for me to keep track of the success and failures that I have with the cookbooks that I try.
I currently have around 300 cookbooks and constantly add to my collection. I also get new books from my library to preview.
I won’t publish recipes unless I have received permission or the recipe can be found online. I’m really looking forward to this and hope you will as well.