Super Simple Homemade Pasta

Cover
Contents
Foreword
Introduction
PART I: THE BASICS
	Chapter One: Pasta ingredients
		Water
		Eggs
		Wheat
	Chapter Two: Making Pasta Dough from Wheat and Other Flours
		Basic Egg Pasta Dough by Hand
		Basic Egg Pasta Dough Using a Heavy-Duty Stand Mixer
		Basic Egg Pasta Dough Using a Food Processor
		Using Other Flours to Make Pasta Doughs
		Whole Wheat Pasta Dough
		Buckwheat Pasta Dough
		Rye Pasta Dough
		Cornmeal-Chipotle Pasta Dough
		Semolina Pasta Dough
		Methods for Forming Pasta
		Hand-Stretched Pasta Dough
		Rolling Pasta Dough with a Sheeter
	Chapter Three: Flavoring Pasta Dough
		Roasted Red Pepper Pasta Dough
		Asparagus Pasta Dough
		Spinach Pasta Dough (Pasta Verde)
		Red Beet Pasta Dough
		Squash Pasta Dough
		Red Wine Pasta Dough
		Porcini Mushroom Pasta Dough
		Saffron–White Wine Pasta Dough
		Squid Ink Pasta Dough
		Chocolate Pasta Dough
		Lemon-Pepper Pasta Dough
PART II: THE PASTA
	Chapter Four: Dumplings
		Potato Gnocchi
		Semolina Gnocchi (Gnocchi alla Romana)
		Ravioli Gnudi
		Passatelli
	Chapter Five: Pasta Sheets
		Maltagliati
		Laminated Parsley Pasta
		Lasagna
		Cannelloni
	Chapter Six: Making Cut Pasta
		Cappellini
		Porcini Tagliatelle
		Straw and Hay
		Pappardelle and Tagliolini
		Pasta alla Chitarra
		Buckwheat Pizzoccheri
	Chapter Seven: Specialty Hand-Formed Pasta
		Ricotta Cavatelli from Puglia
		Sardinian Malloreddus
		Genoese Chestnut Corzetti
		Garganelli
		Pugliese Orecchiette
		Umbrian Ombrichelli
	Chapter Eight: Stuffed Pasta
		Making Ravioli Using a Plaque
		Tortelloni
		Tortellini
		Caramelle
		Genoese Pansotti
		Flour and Grain Weight and Volume Equivalents
Glossary
Resources
About the Author and Photographer
Index
	A
	B
	C
	D
	E
	F
	G
	I
	L
	M
	O
	P
	R
	S
	T
	U
	W