Mastering Pasta – Marc Vetri with David Joachim – Ten Speed Press – Published 17 March 2015
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Synopsis
Opening with a brief tour of pasta-making in Italy, then moving on to the details of making pasta at home, Mastering Pasta explains exactly how to build doughs from scratch, craft a variety of pasta shapes, then pair them with the ideal sauces and condiments for spectacular finished dishes. This comprehensive guide from a recognized expert is packed with special features, including opinionated sidebars on frequently asked questions (Should pasta always be cooked al dente? To cheese or not to cheese?) as well as advanced preparation and storage notes. Covering all the pasta basics along with risotto, gnocchi, and crespelle, Vetri delves deep into food science and revels the secrets of the very best pasta. For cooks who want to take their pasta-making to the next level, this complete handbook is destined to become a must-have resource.
My thoughts
There is not much I love to eat more than pasta.
Making it is a little more daunting, however. But if you are thinking about taking that first scary step towards strands (or curls or twists or folds) of homemade pasta goodness or merely need some inspiration for your journey, then this is the book for you.
