Making Artisan Pasta is your trusted source for making a wide array of delectable pastas completely from scratch.
 

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 Photographer

Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Butcher’s Apprentice, Making Artisan Pasta (Quarry Books, 2012),The Fishmonger’s Apprentice (Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008), Starting with Ingredients (Running Press, 2006), four perennially popular Field Guides to food (Quirk, 2004–2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004), and successful collaborations with renowned chefs Guillermo Pernot and Georges Perrier. A former food columnist for the Philadelphia Inquirer, Philadelphia Daily News, and Cooking Light magazine, Green is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery and for her lively storytelling. Green also leads culinary tours. Green’s books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for “Best Single-Subject Cookbook” in 2001 for Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist (Running Press, 2001), which she co-authored with Chef Guillermo Pernot. For more information about Aliza’s books and tours or to send her a message, visit her website at alizagreen.com.

Steve Legato is a photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in Art Culinaire, The New York Times, Food and Wine, Wine Spectator, Food Arts, GQ, Departures, Wine & Spirits, Travel & Leisure, Philadelphia Magazine, Delaware Today, New Jersey Monthly, and Main Line Today. He resides just outside of Philadelphia, PA. His website is stevelegato.com.

Cesare Casella is an Italian chef, restaurateur, writer, consultant, and educator. He is Dean of Italian Studies at the International Culinary Center in New York City, which is also home to The French Culinary Institute. He is also Chief of DNA, The Department of Nourishment Arts® at The Center for Discovery where he works to raise awareness about healthy eating for children and adults with developmental disabilities. He is the founder of some of New York’s best-loved Italian restaurants, including Beppe and Maremma.