Pasta: The Beginner's Guide
Charlesbridge, 2015 (2015)
Reviewed by Bob Walch
eautifully illustrated with color photography, this beginner's guide for making pasta will be a welcome addition to any cook's library. From fresh sauces to fillings and noodles, you'll discover plenty of good ideas for creating some mouthwatering Italian cuisine that you and your family and friends will enjoy for quick lunches and scrumptious dinners.
he instructions are easy to follow and the photos will guide you through the process as well as tempt you to attempt some new recipes and try your hand at some less common or familiar dishes. There's also information included on how to select the best pots, pans and cooking tools, stock your pantry and select the freshest produce and cheeses.
nce you get through the opening chapters on
Basic Pasta Dough
, the rest of the book is divided into popular Italian dishes. These sections include recipes for spaghetti, fettuccine, lasagna, ravioli, and gnocchi.
few standouts that you might wish to serve to guests include
Lasagna de Spinaci
(Spinach Lasagne) or
Lasagne alle Melanzane
(Eggplant Lasagne). The
Ravioli Spinaci Panna e Funghi
(Spinach stuffed ravioli with cream and mushroom sauce), the
Ravioli Gamberi ai Frutti di Mare
(Shrimp stuffed ravioli with seafood sauce), and
My Fettuccine Primavera
(Vegetable fetuccine) are also quite delicious.
Note: Opinions expressed in reviews and articles on this site are those of the author(s) and not necessarily those of BookLoons.
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