Description
An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco’s freshest Italian restaurant, flour + water.
Chef Thomas McNaughton shares his time-tested secrets to making easy, delicious, and beautiful artisan pasta—from the most productive fresh doughs to shaping and cooking each form of pasta. A true birthday celebration of Italy’s pasta traditions, flour + water includes fifty seasonally influenced recipes for home cooks of each skill level. The recipes cover the flavour spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water’s dough room, somebody can learn how to make amazing pasta at home.