|
Pasta Machine Cookbook | 
| Author: Joanna White
Publisher: Bristol Publishing Enterprises Inc.,U.S.
Category: Book
List Price: £8.95
Buy New: £4.49
You Save: £4.46 (50%)
New (14) Used (5) from £2.09
Rating:  5 reviews
Sales Rank: 8303
Media: Paperback
Edition: New edition
Pages: 160
Number Of Items: 1
Shipping Weight (lbs): 0.4
Dimensions (in): 8.1 x 5.2 x 0.4
ISBN: 1558673105
Dewey Decimal Number: 641
EAN: 9781558673106
ASIN: 1558673105
Publication Date: November 1, 2005
Availability: Usually dispatched within 24 hours
| |
| Similar Items:
|
| Customer Reviews:
 You'll want this if you love making pasta May 12, 2008
Mr. M. Kubis (UK)
4 out of 4 found this review helpful
This revised book is definitely worth having if you make pasta at home using a hand-rolling machine. It focuses more on pasta dough recipes and instructions for the use of your machine than sauce recipes. br / br /Good points: br / br /It emphasizes the importance of using durum semolina rather than general flour. This is critical if you are to get a great result. All other books and even machine manufacturer instructions don't mention this important fact or even suggest using high protein content flour (bread making flour) if you can't find durum semolina. If you have tried using a hand rolling machine but didn't get great results it's because you used general purpose flour. br / br /It includes lots of dough recipes using various ingredients to add to the dough for variation of flavour and texture. br / br /Bad points: br / br /It does not warn you that home extruder machines that force the dough through a die are a waste of money as they give very poor results compared with home machines that successively roll the dough into thinner sheets. br / br /It does not mention that cleaning a machine of moist sticky dough is much easier if you allow the dough to dry first then it flakes of very easily. br / br /It does not give authentic recipes for eastern noodles that do not contain semolina as durum wheat has never been grown in the east. You can make authentic Japanese Soba noodles using a 40/60 mixture of buckwheat flour and bread-making flour and you get noodles that taste just like what you'd eat in a Japanese restaurant. br / br /The book has one recipe for making red coloured pasta by including tomato sauce in the dough. The problem with this recipe is that tomato sauce contains a lot of water so it means that you wouldn't be able to use egg too. I like egg pasta and so do many others so the way to do it is to use tomato paste/puree instead of tomato sauce as it contains much less water so you can add egg too. Just add one tablespoon of tomato puree/paste per 100g (3.1/2 oz) of flour. Add your eggs as usual. br / br /Surprisingly there is no recipe for making black pasta that has been coloured using squid ink. This is quite popular in Europe. You need one teaspoon of squid ink per 250g (9 oz) of flour. Add the ink to the water or your eggs, mix and then add the flour. br / br /On a technical note on p15 the author describes durum semolina as being high protein. This is not the case. Durum semolina has the same protein content as general purpose flour (about 11-12%.) The reason it behaves as though it has a higher protein content is that it is low in starch content. br / br /If you want to taste really great pasta then you have to make it fresh at home using the correct ingredients. This book will show you how. You'll get a much better result than commercial dried pasta or fresh pasta bought in a grocery store br / br /
 Great ideas, but... August 6, 2004
A C Pettigrew (Cambridge UK)
6 out of 7 found this review helpful
I bought this book really enthusastically as I am on a gluten-free diet and have been longing to be able to have fresh pasta. The fact that this book allegedly has 15 gluten-free pasta recipes was a big selling point. Unfortunately most of these contain spelt or kamut - neither of which is gluten-free. This may not be a problem to some wheat-intolerant readers, however, such recipes are not suitable for medically diagnosed Coeliacs.pHaving said which, the more exotic recipes (such as herby pastas, spicy pastas and even cranberry and orange pasta) do look worth trying (in my case with gluten-free flour obviously - which _does_ work!)
Pasta perfection May 14, 2004
SecretSweets (Caxias, Portugal)
16 out of 17 found this review helpful
If you think pasta comes in just 4 colours and 5 shapes, then think again! This unassuming little book will introduce you to a whole new world of pasta. Pasta now comes in a multitude of shapes, flavours and colours. pRoughly, there are 3 parts to this book - Techniques, Pasta and Sauces. Loads of useful info in the Techniques section: how to do, what not to do, etc. Also an explanation about the various pasta making equipment and the outcome of each.pPart 2: Pasta. This chapter introduces us to a whole host of pasta - and I don't mean shapes or sauces - just PASTA. Here is a treasure trove of pasta unbeknown to most of us. Unconvinced? Well have you eaten Cranberry Orange Pasta? Thanks to this book, I have and it goes fabulously as a side dish with Roast Goose and Ruby Port Sauce. pThere is Mint Pasta: a treat with a Greek style meal with lamb; Lime and Cilantro Pasta: mouth-watering light lunch with prawn and a simple dressing of extra-virgin fruity olive oil; Tarragon and Lemon Pasta: great with roast chicken with fresh tarragon sauce; and Basil Oregano Pasta is guaranteed to liven up a tired Bolognese sauce. pThere is also a section on making pasta using fruits and vegetables: Tomato Chive Pasta, Carrot Pasta and Pumpkin Pasta, amongst others. And if you are on a special diet, you can still have pasta because there are no less than 15 gluten-free pastas to choose from.pMost of the pastas in this book are quite capable of standing on their own without the aid of elaborate sauces. A drizzling of good olive oil, some melted butter, your favourite salad dressing or just a squeeze of lemon juice will do the trick. But if you want some interesting and no less unusual sauces to go with your fancy pasta, there are about 40 recipes here in the final chapter called Sauces, Topping and Fillings. pI am not a great fan of pasta, but the family is and I must say that the recipes from this book have given me a whole new perspective on pasta. It is NOT just spaghetti, lasagne and fettucine. It need not be the main meal as it works so well as a side dish to an elaborate roast. It is not just Italian because it goes so well with a Mexican or an Oriental style meal. Pasta is truly versatile - if you want it to be.pI doubt if pasta-puritans would agree with me, but in my opinion this little book is probably the best pasta book in the market. It is unpretentious and allows you to experiment, explore and be excited by what starts off life as a humble ball of dough! (Pity there are no pictures!)
 A Fabulous Guide to Pasta Making! February 20, 1998
29 out of 29 found this review helpful
This is a great cookbook for anyone who had or wants to own a pasta machine. The easy to follow recipes are adjusted for both the hand crank and electric machines as well. For this past Valentine's Day my girlfriend and I brought out her old pasta machine and following one of the recipes we made a four-spice pasta that was incredible. We had once tried to make pasta before and it took a lot longer then because we didn't quite know the proportions needed. However, following the instructions Donna German gives. Making pasta took a lot less time, even with a hand crank pasta machines. Although we have not tried any of the sauce or main dish recipes they look pretty darn good too. Off to find my own pasta machine...:-)
|
|
|
|
| |
