Authentic Homemade Pasta: 125 Simple Recipes to Nourish and Inspire 9781647397449, 9781647394462

Table of contents :
Title Page
Copyright Page
Dedication
Contents
Introduction
Part I: Pasta Primer
Chapter 1: A Homemade Tradition
Chapter 2: Mastering the Dough
Part II: The Recipes
Chapter 3: Master Dough Recipes
Egg Pasta Dough
All-Purpose Flour Pasta Dough
Whole-Wheat Flour Pasta Dough
Gluten-Free Pasta Dough
Semolina Pasta Dough
Semola Rimacinata Pasta Dough
Flavored Pasta Dough
Chapter 4: Cut Pasta
Learn and Make: Tagliatelle
Tagliatelle Ragù Bolognese
Capellini with Fresh Tomato Sauce
Tagliatelle with Pistachio-Artichoke Pesto
Whole-Wheat Fettuccine Boscaiola
Paglia e Fieno with Prosciutto-Arugula Pink Sauce
Lagane and Ceci
Black Pepper Linguine with Red Clam Sauce
Herbed Pappardelle with Mushroom Ragù
Whole-Wheat Alpine Linguine
Pasta e Fagioli with Gluten-Free Maltagliati
Quadrucci Spring Vegetable Minestrone
Gluten-Free Pappardelle with Eggplant and Tomato-Mint Sauce
Trenette al Pesto
Gluten-Free Capellini with Lemon-Garlic Shrimp
Reginette with Asparagus Cream
Whole-Wheat Pizzoccheri Valtellina
Sausage Lasagna
Chapter 5: Hand-Shaped Pasta
Learn and Make: Orecchiette
Learn and Make: Pici
Orecchiette with Garlic-Broccoli Sauce
Strozzapreti with Sausage and Broccoli Cream
Pici all’Aglione
Busiate with Pesto alla Trapanese
Spinach Garganelli with Prosciutto
Basil Farfalle with Ricotta and Cherry Tomatoes
Trofie with Basil-Pecan Pesto
Corzetti with Marjoram-Walnut Pesto
Fusilli al Ferretto with ’Nduja Sauce
Anellini alla Pecorara
Capunti alla Pastora
Foglie d’Ulivo with Spicy Tomato and Olive Sauce
Lorighittas with Tomato, Chicken, and Saffron Sauce
Cavatelli with Short Rib Ragù
Chapter 6: Stuffed Pasta
Learn and Make: Ravioli
Learn and Make: Agnolotti del Plin
Lemon-Ricotta Ravioli with Butter-Parmesan Sauce
Burrata Agnolotti with Roasted Cherry Tomatoes
Culurgiones with Tomato Sauce
Scarpinocc with Fontina in Butter Sauce
Gluten-Free Anolini in Brodo
Gluten-Free Cannelloni Lucchese
Whole-Wheat Pansotti with Walnut Sauce
Butternut Squash Cappellacci with Brown Butter and Sage
Pear-Pecorino Caramelle with Butter and Black Pepper
Calabrian Ravioli with Aglio, Olio, and Peperoncino
Rotolo with Spinach and Béchamel
Tortellini with Burro e Oro
Gluten-Free Casunziei all’Ampezzana
Whole-Wheat Tortelli with Gorgonzola Sauce
Corn and Mascarpone Mezzaluna with Basil Oil
Raviolo al’Uovo
Chapter 7: Extruded Pasta
Learn and Make: Extruded Pasta
Spaghetti al Limone
Spaghetti Carbonara
Spaghetti alla Nerano
Pasta al Forno
Bucatini all’Amatriciana
Macaroni with Tuna and Olives
Whole-Wheat Bigoli Cacio e Pepe
Bucatini alla Puttanesca
Macaroni with Sausage and Peppers
Fusilli La Genovese
Chapter 8: Gnocchi and Gnudi
Learn and Make: Potato Gnocchi
Gnocchi alla Bava
Ricotta Gnocchi with Pan Sauce
Spinach Gnocchi Skillet with Vegetables
Basil Gnocchi alla Sorrentina
Sheet Pan Gnocchi with Roasted Vegetables
Canederli in Brodo
Gnocchi alla Romana
Sweet Potato Gnocchi with Pecan Butter Sauce
Spinach Gnudi with Lemon-Cream Sauce
Malloreddus alla Campidanese
Stuffed Potato Gnocchi with Arrabbiata Sauce
Chapter 9: Sauces, Fillings, and More
Master Tomato Sauce
Sun-Dried Tomato Pesto
Butternut Squash Sauce
Quick Spicy Sausage Ragù
Caponata
Green Olive Sauce
Balsamic Mushroom Sauce
Peperonata
Tomato-Parmesan Cream Sauce
Red Wine Sauce
Toasted Breadcrumbs
Romesco
Fig-Gorgonzola Filling
Pea and Pancetta Filling
Goat Cheese and Honey Filling
Sausage Filling
Asparagus-Ricotta Filling
Potato, Rosemary, and Asiago Filling
Measurement Conversions
Resources
Acknowledgments
About the Author