Flour + Water: Pasta
By Thomas McNaughton and Paolo Lucchesi
Ten Speed Press, 2014
Publisher Description
An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco’s hottest Italian restaurant, flour + water.
Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta—from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy’s pasta traditions, flour + water includes fifty seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water’s dough room, anyone can learn to make amazing pasta at home.
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Recipes
Summer
- Eggplant Mezzalune with Cherry Tomatoes
- Burrata Triangoli with Preserved Lemon, Summer Squash, and Mint
- Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil
- Spaghetti with Albacore Confit, Pole Beans, and Chile
- Trofie with Heirloom Tomatoes
- Orecchiette with Rabbit Sausage and Padrón Peppers
- Bigoli with Fresh Shelling BEans, Tomato, and Pancetta
- Black Pepper Tagliatelle with Mussels, Lardo, and Corn
- Corzetti Stampati with a Pesto Due
- Squid Ink Chitarra with Sea Urchin, Tomatoes, and Chiles
- Ricotta and Tomato Tortelletti in Brodo
- Corn and Crescenza Cappelletti with Bitter Honey
Autumn
- Agnolotti dal Plin
- Mortadella Fattisu with Pistachios
- Cocoa Tajarin with Brown Butter-Braised Giblets, Butternut Squash, and Sage
- Pumpkin Tortelloni with Sage and Pumpkin Seeds
- Celert Root Tortelli with Brown Butter, Balsamico, and Walnuts
- Wild Boar Strozzapretti
- Spaghetti with Black Trumpet, Poached Egg, and Cured Yolk
- Chestnut Maltagliati with Porcini and Celery Root
- Pici with Vin Santo-Braised Squab, Pancetta, and Cabbage
- Toasted Farro Garganelli with Short Ribs, Hazelnuts, and Radicchio
Winter
- Tagliatelle Bolognese
- Taleggio Scarpinocc with Extra-Vecchio Balsamico
- Tortellini in Brodo
- Tagliarini with Braised Hen, Lime, and Pistachio
- Oxtail and Rosemary Lasagna with Spigarello and Fresh Horseradish
- Red Wine Rigatoni with Beef Cheeks and Parsnips
- Pappardelle with Braised Goat Shoulder, Anchovy, and Kale
- Corzetti with Sausage, Clams, and Fennel
- Pizzoccheri with Speck, Braised Cabbage, Potato, and Fontina
- Whole Wheat Campanelle with Anise-Braised Pork and Chard
- Rabbit Cannelloni with Sweet Potato and Thyme
Spring
- Goat’s Milk Ricotta and Artichoke Triangoli
- Stradette with Leeks and Fava Beans
- Beet Casonsei with Poppy Seeds
- Lemon Farfalle with Spring Pea Ragu
- Salt Cod and Potato Tortelli with Salsa Verde
- Cappellacci dei Briganti with Quail and Green Coriander Gremolata
- Asparagus Caramelle with Brown Butter and Meyer Lemon
- Garganelli with Prosciutto and Peas
- Hen Raviolini with Fennel Pollen and Olive Oil-Braised Radish
- Red Hawk Mezzalune with Morels and Watercress
- Whole Wheat Spaghetti with Anchovies, Spring Onions, and Green Garlic
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