Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
176
Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
176eBook
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Overview
With hundreds of gorgeous photos from acclaimed food photographer Steve Legato, Making Artisan Pasta introduces readers to the surprisingly simple, deeply rewarding art of pasta making. Aliza Green guides readers through every step of the process, from selecting ingredients and mastering different types of doughs to making a range of classic and creative shapes and flavors.
Green combines easy-to-follow instructions with helpful tips from her many years of experience. She also includes bits of history on pasta traditions in Italy and around the world, making this comprehensive guide the only pasta-making book you’ll need.
Named one of the Top 100 Cookbooks of the Last 25 Years for Best Technique and Equipment by Cooking Light
Product Details
| ISBN-13: | 9781610581950 |
|---|---|
| Publisher: | Quarto Publishing Group USA |
| Publication date: | 08/17/2023 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 176 |
| Sales rank: | 8,472 |
| File size: | 50 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Read an Excerpt
Semolina Gnocchi (Gnocchi Alla Romana)
In Rome, Thursdays are the day when many restaurants and home cooks serve gnocchi in this style, a local specialty. The traditional presentation is to layer the circles of pasta in overlapping rings into a dome shape. Here, they are in a single layer for better browning. In Sardinia, semolina gnocchi are known as pillas and are sauced with meat ragu and grated pecorino Sardo and browned in the oven.
- 3 1/2 cups (825 ml) whole milk
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly grated nutmeg
- 1/2 pound (225 g) semolina
- 1 large egg, at room temperature
- 2 egg yolks
- 2 ounces (55 g), or about 3⁄4 cup, grated Parmigiano-Reggiano cheese or Grana Padano cheese, plus extra for sprinkling on top
- 6 tablespoons (85 g) unsalted butter, softened
SPECIAL EQUIPMENT: 2-inch (5-cm) round cookie cutter; 2-quart (1.9-L) shallow baking dish or gratin dish
YIELD: about forty 2-inch (5-cm) gnocchi, serves 6 to 8
1. Bring milk with salt and nutmeg to a simmer in a 2- to 3-quart (1.9- to 2.8-L) heavy saucepan (not aluminum, which will discolor the mix) over moderately low heat. Add semolina in a slow stream while constantly stirring to prevent lumps.
2. Reduce heat and simmer, stirring constantly with a wooden spoon or a heavy whisk until the mixture begins to pull away from the sides of the pan, about 5 minutes (mixture will be very stiff).
3. Remove from heat, cool slightly, then beat in eggs and yolks. Beat in 1/2 cup (50 g) of the cheese and 3 tablespoons (45 g) of the butter, and stir or whisk until mixture is smooth.
4. Spread gnocchi mixture into a 1/2-inch (1-cm)–thick slab on an oiled or parchment paper–lined baking sheet using a lightly oiled silicone spatula. Press plastic wrap or parchment paper over top and smooth the top with the palms of your hands. Chill until cold and firm, about 1 hour. This amount fills a 10 x 15- inch (25 x 38-cm) jelly-roll pan perfectly.
5. Preheat the oven to 450ºF (230ºC, or gas mark 8). Rub a medium shallow baking dish (or a French gratin dish) with 1 tablespoon (15 g) of butter.
6. Have ready a bowl of cold water. Cut out "coins" from gnocchi mixture using a 2-inch (5-cm) ridged or plain round cookie cutter. Rinse the cutter in water after each cut. Reserve the scraps. At the end, gather all the scraps together and push them together to form another small 1/2-inch (1-cm)–thick slab and cut out more coins.
7. Gently transfer the coins (they will be soft) to the baking dish, overlapping them slightly. Sprinkle with the remaining cheese and dot with the remaining butter. (You may cover and refrigerate the gnocchi up to 2 days before baking. Allow 40 minutes for baking.)
8. Bake the gnocchi in the upper third of the oven 25 minutes, or until the gnocchi are slightly puffed and lightly browned. If desired, place under a preheated broiler for 2 minutes to brown the top, standing by to make sure the tops don’t burn. Let the gnocchi stand 5 minutes to firm up before serving.
Table of Contents
Foreword Introduction Part I: The Basics 6 Chapter One: Pasta Basics 6 Selecting Ingredients 8 Water 8 Eggs 9 Wheat 12 Pasta Flour Mix 16 Grinding Chickpeas and Whole Grains 18 Chapter Two: Making Pasta Dough from Wheat and Other Flours 18 Basic Egg Pasta Dough by Hand 20 Basic Egg Pasta Dough Using a Heavy-Duty Stand Mixer 22 Basic Egg Pasta Dough Using a Food Processor 23 Using Other Flours to Make Pasta 24 Whole Wheat Pasta Dough 24 Buckwheat Pasta Dough 25 Rye Pasta Dough 26 Cornmeal-Chipotle Pasta Dough 26 Semolina Pasta Dough 26 Methods for Forming Pasta 27 Hand-Stretched Pasta Dough 28 Rolling Pasta Dough with a Sheeter 30 Chapter Three: Flavoring Pasta Dough 33 Roasted Red Pepper Pasta Dough 34 Asparagus Dough 36 Spinach Pasta Dough (Pasta Verde) 36 Red Beet Pasta Dough 37 Squash Pasta Dough 38 Red Wine Pasta Dough 39 Porcini Mushroom Pasta Dough 39 Saffron-White Wine Pasta Dough 40 Squid Ink Pasta Dough 40 Chocolate Pasta Dough 41 Lemon-Pepper Pasta Dough 41 Part II: The Pasta 43 Chapter Four: Dumplings 43 Potato Gnocchi 44 Semolina Gnocchi (Gnocchi alla Romana) 46 Ravioli Gnudi 47 Matzo Balls 49 Spaetzle 50 Passatelli 52 Chapter Five: Pasta Sheets 53 Maltagliati 54 Laminated Parsley Pasta 55 Lasagna 56 Cannelloni 60 Chapter Six: Cut Pasta 62 Hand-Rolled and Cut Alsatian Nouilles 65 Cappellini 67 Porcini Tagliatelle 68 Straw and Hay 69 Pappardelle and Tagliolini 70 Pasta alla Chitarra 72 Buckwheat Pizzoccheri 73 Japanese Udon Noodles 74 Chapter Seven: Specialty Hand-Formed Pasta 75 Ricotta Cavatelli from Puglia 76 Sardinian Malloreddus 78 Genoese Chestnut Corzetti 81 Garganelli 82 Chinese Cat’s Ear Noodles (Mao Er Duo) 83 Pugliese Orecchiette 83 Umbrian Ombrichelli 86 Greek Trahana 87 Chapter Eight: Stuffed Pasta 89 Making Ravioli Using a Plaque 92 Tortelloni 94 Tortellini 95 Caramelle 98 Pierogi 99 Pot Stickers 102 Ukrainian Sour Cherry Vareniki 104 Genoese Pansotti 105 Turkish Manti 107 Siberian Pelmeni 109 Giant Asparagus Raviolo with Soft-Cooked Egg 110 Glossary Resources Index Acknowledgments About the Author and PhotographerRecipe
Semolina Gnocchi (Gnocchi Alla Romana)
In Rome, Thursdays are the day when many restaurants and home cooks serve gnocchi in this style, a local specialty. The traditional presentation is to layer the circles of pasta in overlapping rings into a dome shape. Here, they are in a single layer for better browning. In Sardinia, semolina gnocchi are known as pillas and are sauced with meat ragu and grated pecorino Sardo and browned in the oven.
- 3 1/2 cups (825 ml) whole milk
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly grated nutmeg
- 1/2 pound (225 g) semolina
- 1 large egg, at room temperature
- 2 egg yolks
- 2 ounces (55 g), or about 3⁄4 cup, grated Parmigiano-Reggiano cheese or Grana Padano cheese, plus extra for sprinkling on top
- 6 tablespoons (85 g) unsalted butter, softened
SPECIAL EQUIPMENT: 2-inch (5-cm) round cookie cutter; 2-quart (1.9-L) shallow baking dish or gratin dish
YIELD: about forty 2-inch (5-cm) gnocchi, serves 6 to 8
1. Bring milk with salt and nutmeg to a simmer in a 2- to 3-quart (1.9- to 2.8-L) heavy saucepan (not aluminum, which will discolor the mix) over moderately low heat. Add semolina in a slow stream while constantly stirring to prevent lumps.
2. Reduce heat and simmer, stirring constantly with a wooden spoon or a heavy whisk until the mixture begins to pull away from the sides of the pan, about 5 minutes (mixture will be very stiff).
3. Remove from heat, cool slightly, then beat in eggs and yolks. Beat in 1/2 cup (50 g) of the cheese and 3 tablespoons (45 g) of the butter, and stir or whisk until mixture is smooth.
4. Spread gnocchi mixture into a 1/2-inch (1-cm)–thick slab on an oiled or parchment paper–lined baking sheet using a lightly oiled silicone spatula. Press plastic wrap or parchment paper over top and smooth the top with the palms of your hands. Chill until cold and firm, about 1 hour. This amount fills a 10 x 15- inch (25 x 38-cm) jelly-roll pan perfectly.
5. Preheat the oven to 450ºF (230ºC, or gas mark 8). Rub a medium shallow baking dish (or a French gratin dish) with 1 tablespoon (15 g) of butter.
6. Have ready a bowl of cold water. Cut out "coins" from gnocchi mixture using a 2-inch (5-cm) ridged or plain round cookie cutter. Rinse the cutter in water after each cut. Reserve the scraps. At the end, gather all the scraps together and push them together to form another small 1/2-inch (1-cm)–thick slab and cut out more coins.
7. Gently transfer the coins (they will be soft) to the baking dish, overlapping them slightly. Sprinkle with the remaining cheese and dot with the remaining butter. (You may cover and refrigerate the gnocchi up to 2 days before baking. Allow 40 minutes for baking.)
8. Bake the gnocchi in the upper third of the oven 25 minutes, or until the gnocchi are slightly puffed and lightly browned. If desired, place under a preheated broiler for 2 minutes to brown the top, standing by to make sure the tops don’t burn. Let the gnocchi stand 5 minutes to firm up before serving.