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Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto
By David Joachim and Marc Vetri
Ten Speed Press, 2015
Publisher Description
Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes.
Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta's uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.
Recipes
Fresh Pasta
- Egg Yolk Dough
- Pappardelle with Rabbit Ragù and Peaches
- Corzetti with Red Bell Pepper Crema
- Maltagliati all’Arrabbiata
- Garganelli Alla Carbonara
- Fettuccine with Corn Crema and Charred Green Onions
- Tagliatelle with Traditional Bolognese
- Farfalle with Chorizo and Favas
- Fazzoletti with Crab and Burrata
Baked Sheet Pasta
- Asparagus and Egg Yolk Rotolo
- Eggplant and Parmesan Rotolo
- Leftover-Polenta Rotolo with Corn Salad
- Summer Squash Fazzoletti with Garlic Chive Oil
- Artichoke Cannelloni with Mint Salad
- Swiss Chard and Sheep’s Milk Ricotta Fazzoletti
- Eggplant Cannelloni with Parmesan Crema and Heirloom Tomatoes
- Pioppini Cannelloni with Romanesco Salad
- Heirloom Tomato and Burrata Lasagna
- Tripe Lasagna with Whole Wheat Pasta
- Open Lasagna with Scamorza and Asparagus
Ravioli and Stuffed Pasta
- Ravioli Dough
- Ricotta Ravioli
- Fig and Onion Caramelle with Gorgonzola Dolce Fonduta
- Pea Agnolotti with Lardo
- Branzino Ravioli with Tomato Butter Sauce
- Taleggio Ravioli with Radicchio, Honey, and Walnuts
- Ramp Ravioli with Ricotta and Lemon Zest
- Lardo Cappelletti with Fava Crema and Pecorino
- Pig’s Foot Ravioli with Fennel Pollen
- Doppio Ravioli with Lamb and Polenta
- Stuffed Pappardelle with Foie Gras Terrine and Onion Marmalade
- Culurgiones with Sweetbreads and Corn
Extruded and Dried Pasta
- Extruded Semolina Dough
- Spaghetti with Pepper Ragù
- Spaghetti with Tomato and Basil Sauce
- Fusilli with Puttanesca Sauce
- Bucatini with Almond Pesto
- Linguine Alle Vongole
- Linguine with Peekytoe Crab and Horseradish
- Stuffed Paccheri with Octopus Ragù and Caciocavallo Fondue
- Rigatoni with Scorpion Fish
- Cockscomb Pasta with Duck Ragù, Juniper, and Castelmagno
Playing with Flavor
- Parsley Dough
- Basil Dough
- Buckwheat Dough
- Chestnut Dough
- Chive Dough
- Cocoa Dough
- Lemon Dough
- Mint Dough
- Orange Dough
- Pimentón Dough
- Pistachio Dough
- Mint Pappardelle with Morels
- Saffron Fusilli with Lobster and Leeks
- Lemon Fettuccine with Scallops
- Pistachio Fettuccine with Artichokes
- Pimentón Linguine with Baby Octopus, Jamón Broth, and Marcona Almonds
- Porcini Pasta with Snail and Porcini Ragù
- Chestnut Taglioni with Sweetbread Ragù
- Cocoa Fettuccine with Venison Ragù
- Saffron Gnocchi Sardi with Bone Marrow
- Sweet Pea Malloreddus with Lamb Ragù and Mint
- Squid Ink Linguine with Uni and Crab
- Whole Wheat Spaghetti with Olive Oil-Braised Octopus
- Red Wine Spaghetti with Crunchy Vegetables and Roquefort
Hand-Formed Pasta
- Pici Dough
- Orecchiette Dough
- Cavatelli Dough
- Dove Pasta Dough
- Testarolo Batter
- Lorighittas with Seafood
- Pici Aglio e Olio
- Pagliata with Sweetbreads
- Cavatelli alla Norma
- Dove Pasta with Quail Meatballs
- Chitarra with Veal Shin Ragù
- Orecchiette with Pig’s Head Ragù and Black Walnuts
- Testarolo with Pastichio Pesto
- Strozzapreti with Green Tomatoes and Razor Clams
Gnocchi
- Potato Gnocchi with Corn Crema and Corn Salad
- Chestnut Gnocchi with Porcini Ragù
- Squash Gnocchi with Brown Butter and Crispy Sage
- Baccalà Gnocchi with Squid
- Swiss Chard Gnocchi with Brown Butter and Parmesan
- Cabbage Gnocchi with Sausage and Toasted Bread Crumbs
- Goat Cheese Cnocchi with Prosciutto Crisps
- Traditional Semolina Gnocchi
Risotto
- Tomato Risotto
- Risotto alla Milanese
- Shellfish Risotto
- Crab and Sorrel Risotto
- Bluefoot Mushroom Risotto with Castelmagno Cheese
- Squid Ink Risotto with Seppia Salad and Ricotta
- Duck Risotto with Orange Sauce
Stocks, Sauces, and Other Basics
- Veal Stock
- Fish Stock
- Crab Stock
- Tomato Sauce
- Béchamel
- Vincotto
- 3-2-1 Brine
- Pickled Red Onions
- Polenta
