Super Simple Homemade Pasta: Make Spaghetti, Penne, Linguini, Bucatini, Tagliatelle, Ravioli, And More In Your Own Home Kitchen

146 Pages·2022·40.127 MB·English

by  Aliza Green

Super Simple
HOMEMADE PASTA

Super Simple
HOMEMADE PASTA
A L I Z A G R E E N
Make Spaghetti,
Penne, Linguini,
Bucatini,
Tagliatelle,
Ravioli, and More
in Your Own

Home Kitchen
© 2022 Quarto Publishing Group USA Inc.
Text © 2012 Aliza Green
First Published in 2022 by New Shoe Press, an imprint of The Quarto Group
100 Cummings Center, Suite 265-D, Beverly, MA 01915, USA.
T [phone] F [phone] Quarto.com
All rights reserved. No part of this book may be reproduced in any form without written I dedicate this book to the pasta artisans of the world,
permission of the copyright owners. All images in this book have been reproduced with the
who create delicious art with their hands daily.
knowledge and prior consent of the artists concerned, and no responsibility is accepted by producer,
publisher, or printer for any infringement of copyright or otherwise, arising from the contents
of this publication. Every effort has been made to ensure that credits accurately comply with
information supplied. We apologize for any inaccuracies that may have occurred and will resolve
inaccurate or missing information in a subsequent reprinting of the book.
New Shoe Press titles are also available at discount for retail, wholesale, promotional, and bulk
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ISBN: 978-0-7603-7956-1
eISBN: 978-0-7603-7957-8
The content in this book was previously published in Making Artisan Pasta (Quarry Books, 2012)
by Aliza Green.
Library of Congress Cataloging-in-Publication Data available
Photography: Steve Legato, except for page 41 by Aliza Green
I dedicate this book to the pasta artisans of the world,
who create delicious art with their hands daily.
Contents
Foreword 8
Introduction 10
PART I: THE BASICS Chapter Three:
Flavoring Pasta Dough 48
Chapter One:
Roasted Red Pepper Pasta Dough 50
Pasta ingredients 14
Asparagus Pasta Dough 52
Water 18
Spinach Pasta Dough (Pasta Verde) 53
Eggs 18
Red Beet Pasta Dough 54
Wheat 21
Squash Pasta Dough 55
Chapter Two: Red Wine Pasta Dough 56
Porcini Mushroom Pasta Dough 57
Making Pasta Dough
from Wheat and Other Flours 28 Saffron–White Wine Pasta Dough 58
Basic Egg Pasta Dough by Hand 30 Squid Ink Pasta Dough 59
Basic Egg Pasta Dough Using a Chocolate Pasta Dough 60
Heavy-Duty Stand Mixer 33 Lemon-Pepper Pasta Dough 61
Basic Egg Pasta Dough Using a
Food Processor 35
Using Other Flours to Make Pasta Doughs 37
Whole Wheat Pasta Dough 37
Buckwheat Pasta Dough 38
Rye Pasta Dough 38
Cornmeal-Chipotle Pasta Dough 39
Semolina Pasta Dough 39
Methods for Forming Pasta 40
Hand-Stretched Pasta Dough 42
Rolling Pasta Dough with a Sheeter 45
PART II: THE PASTA
Chapter Four:
Dumplings 64
Potato Gnocchi 66
Semolina Gnocchi (Gnocchi alla Romana) 69
Ravioli Gnudi 72
Passatelli 74
Chapter Five:
Pasta Sheets 76
Maltagliati 78
Laminated Parsley Pasta 80
Lasagna 82
Cannelloni 87
Chapter Six:
Making Cut Pasta 90
Cappellini 92
Porcini Tagliatelle 94
Straw and Hay 96 Chapter Eight:
Pappardelle and Tagliolini 98
Stuffed Pasta 118
Pasta alla Chitarra 100
Making Ravioli Using a Plaque 122
Buckwheat Pizzoccheri 102
Tortelloni 125
Chapter Seven: Tortellini 127
Caramelle 130
Specialty Hand-Formed Pasta 104
Genoese Pansotti 132
Ricotta Cavatelli from Puglia 106
Flour and Grain Weight and
Sardinian Malloreddus 108
Volume Equivalents 134
Genoese Chestnut Corzetti 110
Garganelli 112
Glossary 134
Pugliese Orecchiette 114
Resources 137
Umbrian Ombrichelli 116
About the Author and Photographer 140
Index 142
Foreword
I first met Aliza Green when she was working on a One of my earliest memories is learning from my
new edition of her book, The Bean Bible. A fellow grandmother how to hand roll tordelli, a traditional
mangiafagioli (bean eater—also a nickname for pasta from my home town of Lucca. I can still
people from Tuscany, my home), she contacted me practically do it in my sleep. Follow Aliza’s detailed
to learn more about the heirloom Tuscan beans instructions, accompanied by Steve Legato’s clear,
that I import for my company, The Republic of attractive photographs, and even if you don’t have
Beans. an Italian grandmother, you can learn to make
excellent hand rolled pasta for tagliolini, tortelli
We hit it off immediately because we share a love
(another name for ravioli), and tortelloni. A
of rustic, unpretentious food with strong roots
personal favorite is pappardelle, the wide ribbon-
in tradition and contemporary creativity. She
shaped pasta that has been a Tuscan specialty
understands cooking from both the heart and the
for hundreds of years, always served with a slow-
intellect. As a lifelong food explorer, voracious
cooked, herb-scented meat or game ragù.
reader, and accomplished self-taught chef, Aliza
is flexible and curious, and she’s a relentless In Italy, we eat pasta as just one of five courses:
researcher. I don’t know many chefs who would
• antipasti (appetizers such as marinated vegetables,
spend five years studying Italian just to be able to
olives, thin-sliced cured meats—or pimzimonio or
cook more authentic food!
raw vegetables dipped in extra virgin olive oil)
Aliza spent many years developing her pasta skills,
• primi (first course, pasta, soup, polenta, or risotto)
preparing traditional and creative fresh pasta for
customers in the restaurants where she established
• secondi (meat course, not a gigantic steak)
a well-deserved reputation as one of Philadelphia’s
top chefs, at a time when few thought of that city • contorni (side dishes, vegetables)
as a culinary center. To research Making Artisan
• dolci (sweets, not too much and not too sweet).
Pasta and hone her pasta techniques, she worked
with chefs, artisan pasta makers, and home cooks in
Italy and elsewhere.
8 Super Simple Homemade Pasta