Fresh Pasta at Home: 10 Doughs, 20 Shapes, 100+ Recipes, with or without a Machine
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(as of Jan 17,2023 07:19:14 UTC – Details)
From the Publisher
Fresh Pasta at Home
12 Doughs, 20 Shapes, 100+ Recipes, with or without a Machine
Shells with Burst Cherry Tomato Sauce and Fried Caper Crumbs
Fresh Pasta Perfection at Home
For both newbies and aficionados alike, master the tricks and techniques to making fresh pasta at home.
Ingredients for Fresh Pasta Equipment for Fresh Pasta Storing Cooking and Saucing Fresh Pasta Pasta and Sauce Pairings Fresh Pasta Do’s and Don’ts
Turn homemade pasta into your new favorite kitchen hobby with foolproof methods
100+ recipes for the Italian food aficionado!
Whether you use a hand-crank machine, electric machine, extruder, or rolling pin and elbow grease, you can make incredible pasta from scratch using ATK’s rigorously tested techniques. Then choose one of the delectable recipes to show off your impressive-every-time pasta to perfection.
Chapter 1: Homemade Pasta Dough Chapter 2: Rolling, Cutting, and Shaping Pasta Chapter 3: Favorite Pairings Chapter 4: Filled Pasta and Gnocchi Chapter 5: Baked Pasta Chapter 6: Pasta Sauces to Mix and Match
BUON APPETITO!
Weeknight Favorites with Fresh Pasta from the Freezer
Make fresh pasta ahead of time and freeze it for use on busy weeknights. You can cook frozen pasta directly from the freezer, without thawing.
Feed a Crowd
Impress your dinner guests with dishes like Spinach Lasagna and Ragù alla Bolognese that are sure to be crowd-pleasers.
Special-Occasion Showstoppers
Take it to another level with show-stopping dishes like Linguine allo Scoglio, Cappellacci di Zucca, and Fra Diavolo Sauce.
Iconic Classics Made with Fresh Pasta
Channel your inner nonna and cook-up Italian classics that are both delicious and heartwarming.
Cappellacci di Zucca
Similar in shape to jumbo tortellini but sporting a pointed top, these squash-filled cappellacci are a glorious specialty of the Italian city of Ferrara. The Italian zucca pumpkin is plentiful there, and when combined with Parmesan it serves as a luscious, rich filling. Butternut squash is the best domestic substitute for the sweet-fleshed zucca. (Do not use frozen squash.) Variations on the filling often incorporate mostarda (an assertive, acidic fruit and mustard condiment) or crumbled amaretti cookies. To streamline shopping, we omit these additions, but since we like the brightness that mostarda contributes, we bring a similar flavor note with a drizzle of high-quality balsamic vinegar. If you like, shave some Parmesan over each serving
Creating and Shaping Cappellacci
Filling
Working with 1 pasta sheet at a time, cut it into 5-inch squares on a lightly floured counter; discard the scraps. Place rounded 1 tablespoon filling in the center of each square.
Folding and Sealing
Working with 1 pasta square at a time, lightly brush the edges with egg white. Keeping the top corner of the dough suspended over the filling with your thumbs, use your fingers to press the dough layers together, working around each mound of filling from back to front, pressing out as much air as possible.
Shaping
Pull the corners together below the filling until slightly overlapped to create a cappellaccio with a cupped outer edge and a dimpled center. Press to seal the overlapping edges and transfer to a parchment paper-lined rimmed baking sheet. Repeat with the remaining pasta sheets and filling.
Rest
Let cappellacci sit uncovered until dry to touch and slightly stiffened, about 30 minutes.
Publisher : America’s Test Kitchen (December 6, 2022)
Language : English
Paperback : 272 pages
ISBN-10 : 1954210337
ISBN-13 : 978-1954210332
Item Weight : 1.81 pounds
Dimensions : 7.94 x 0.69 x 9.63 inches