Handmade Pasta Workshop & Cookbook: Recipes, Tips & Tricks for Making Pasta by Hand, with Perfectly Paired Sauces

by Nicole Karr

Overview

Master the Art of Crafting Pasta from Scratch

Create your own pasta using simple and clear step-by-step instructions through 80 incredible recipes, each with its own photo. As more people look to create a restaurant experience at home, readers will be surprised at how easy it is to make their favorite pasta dough and take their cooking to the next level with Nicole Karr, whose popular classes and pop up restaurants sell out in a flash in Brooklyn, New York.

Whether you choose the handmade pasta option or have a pasta-making machine, there is something for everyone. Just one bite of fresh pasta and readers will never want to buy premade pasta again. Nicole complements the fresh taste of handmade pasta with creative and delicious recipes for sauces to round out the meal. Impress your family and friends with fresh handmade pasta dishes that are unique in flavor and presentation and fun to make.

Product Details

ISBN-13:	9781624143229
Publisher:	Page Street Publishing
Publication date:	12/13/2016
Pages:	192
Sales rank:	864,486
Product dimensions:	7.90(w) x 8.90(h) x 0.50(d)

About the Author

Chef Nicole Karr is a chef instructor, food stylist, caterer and private chef based in New York City. She holds a degree in culinary arts from the New York Restaurant School and attended the Academia Barilla in Parma, Italy. She lives in New York City.

Table of Contents

Introduction 9

Part I The Basics 10

Pasta Making Workshop and Dough Recipes 11

Equipment 12

Ingredients 13

How to Make Pasta Dough 15

Dough Recipes 19

Part II The Recipes 22

Pasta by Hand 23

Fusilli with Roasted Cauliflower and Anchovies 25

Whole Wheat Cavatelli with Mushrooms and Goat Cheese Crema 27

Frascatelli with Sweet Corn Carbonara 31

Ricotta Cavatelli with Mussels 32

Pici with Black Pepper, Pecorino and Guanciale 35

Capunti with Crispy Calamari, Kale and Burrata 36

Malloreddus with Juniper Berry Braised Venison 39

Cecamariti with Figs, Pancetta and Brussels Sprouts 42

Black Pepper Trofie with Clams, Fennel and Sausage 45

Lorighittas with Heirloom Tomatoes, 'Nduja and Oil-Cured Olives 47

Orecchiette and Meatballs 51

Maccheroni di Busa with Brasciole and Pomodoro Sauce 54

Gnocchetti with Fava Beans, Shrimp and Pistachio Pesto 57

Ciciones with Lentil Stew 60

Casarecce with Crispy Artichokes, Lemon and Scamorza 63

Mezzi Paccheri with Peas and Onions 65

Strozzapreti with Green Tomatoes and Crab 69

Gnocchi and Gnudi 71

Egg Yolk Gnudi with Truffles 72

Pumpkin Gnocchi with Pancetta and Swiss Chard Pesto 75

Sweet Potato Gnocchi with Pecans and Prosciutto 76

Ramp Gnudi and Grana Padano 79

Beet Gnocchi with Sheep's Milk Ricotta and Sage 80

Saffron Gnocchi with Butter Poached Lobster and Tarragon 83

Roasted Potato Gnocchi with Robiola, Artichokes and Capers 85

Crispy Lemon Gnocchi with Sweet Peas and Scallops 89

Chickpea Gnudi with Heirloom Tomatoes 90

Gnocchi Verdi with Provolone Fonduta 93

Stuffed Pasta 95

Polenta Raviolo with Guanciale and Wild Mushrooms 96

Eggplant Mezzaluna with Tomato Confit and Pesto 99

Butternut Squash and Roasted Pear Cappellacci with Sage 101

Veal Agnolotti with Mustard Greens and Pecorino 105

Prosciutto Carameile with Gorgonzola Fonduta 107

Anolini in Brodo 111

Sweet Pea Raviolini with Mascarpone and Mint 112

Espresso Braised Short Rib and Celery Root Ravioli 115

Radicchio and Taleggio Triangoli with Pork Cheek Ragu 116

Sunchoke Cappelletti with Kale and Apples 121

Faggotini with Dili, Shrimp and Zucchini 122

Artichoke Casonsei with Hazelnuts and Goat's Milk Ricotta 125

Pork and Parsnip Tortelli with Apples and Walnuts 126

Beet and Rose Scarpinocc with Poppy seeds 129

Culurgiones with Brown Butter and Almonds 132

Cut Pasta 135

Roasted Garlic Fettuccine with Razor Clams and Baccala 136

Farfalle with Roasted Tomatoes and Chile 139

Tagliatelle Primavera 142

Ink Spaghetti alia Chitarra with Cured Yolk and Poached Egg 145

Pappardelle with Wild Mushroom Bolognese 147

Cocoa Mafaldine with Quail and Walnuts 151

Herb Fettuccine with Mussels and Speck 152

Pizzoccheri with Swiss Chard, Fingerlings and Grana Padana 155

Tagliarini with Cerignola Olives and Lemon 156

Spaghetti Cacio e Pepe 159

Chestnut Stracci with Braised Pork Ribs and Pears 160

Herb Garganelli with Artichokes and Meyer Lemon 163

Cappellacci aei Briganti with Eggplant Caponata 164

Ink Farfalle with Octopus, Calabrian Chiles and Chickpeas 167

Mint Corzetti with Lamb Sausage and Broccoli Rabe 168

Herb Fazzoletti with Tuna and Castelvetrano Olives 171

Sorprese with Roasted Butternut Squash and Hazelnuts 172

Baked Pasta 175

Ratatouille Lasagna 176

Eggplant Cannelloni 179

Spinach and Taleggio Rotolo 180

Escarole and Sausage Cannelloni 183

Grandma Rosie's Timballo 184

About the Author 186

Acknowledgments 187

Index 188

Editorial Reviews

★ 02/06/2017
Though novices may be put off by the prospect of DIY pasta, Karr’s debut cookbook is sure to cause them to reexamine that stance in this truly stunning collection of over 50 impressive recipes. Karr deftly deflates any worries in her introduction to making basic pasta dough, assuring readers that they’ve likely already got the required ingredients in their kitchen and providing detailed instructions (complete with photos) for making one’s own orecchiette, fusilli, and cavatelli, along with a number of other artisan pastas. Virtually any type of pasta can work with many of the book’s dishes, but Karr’s choices show why it’s crucial to use the right pasta in dishes such as gnocchetti with fava beans, shrimp, and pistachio pesto, and maccheroni with braciole and pomodoro sauce. Each recipe is a necessary component of the cookbook. There’s no padding, nor are any dishes included purely for showmanship. Pasta newbies can start slowly with simple preparations such as pea-shaped cicones in a hearty lentil stew or tagliatelle primavera before tackling more complex dishes such as polenta raviolo with guanciale and wild mushrooms, with its centerpiece of luscious polenta dumplings filled with egg yolks. Karr has thoughtfully curated a showcase for one of the world’s most-loved ingredients, displaying its versatility and accessibility. (Dec.)

Publishers Weekly

This book is amazing! Nicole inspires me to make all different kinds of pasta and this book is a great introduction into the world of pasta making for the home chef.” —Michele Ragussis, chef and Food Network Star, Comeback Kitchen, NBC Food Fighters

“Handmade Pasta Workshop & Cookbook is exactly what I seek out whenever I am looking for inspiration. I love the step-by-step process and the imparting of years of wisdom and craft.” —Scott Conant, James Beard award-winning chef, author and TV personality

“This is the home tutorial for pasta lessons. It’s small and concise for everyday pasta making, and the clear instructions and process shots make each recipe a success.” —Jenn Louis, chef, author of Pasta by Hand

“This cookbook is a solid foundation on ‘pasta by hand’ that is reminiscent of Paul Bertolli’s perennial cookbook. It will be a required read by my staff.” —Russell Jackson, Michelin-rated and James Beard-nominated Chef, Bravo TV Host, Going off the Menu

“In our trade there are few who can respect the rules while tastefully breaking them, and even fewer who do it as successfully as Nicole Karr. Anyone with the desire to make great pasta would do well to start here.” —Luca Donofrio, Pastaio

“What Chef Nicole has created within the pages of this book will change your relationship with food and how you enjoy pasta for the rest of your life.” —Ashley Holt, pastry chef and owner, Sugar Monster Sweets

“This cookbook is exactly what the home cook and professional needs to create fun, flavorful, creative pasta dishes. It's more than a book on pasta, it is THE cookbook on mastering pasta.” —Chef Eric Levine, Chopped champion and author

From the Publisher