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.