By Carlo Middione, Ed Anderson
The low-carb craze is over and pasta is again, with its clean, strong flavors, daily comfort, and never-ending versatility. Chef Carlo Middione provides this Italian staple at its such a lot savory and actual, with 50 conventional arrangements for spaghetti, ravioli, lasagna, and extra, in addition to favourite sauces like pesto, balsamella, and Bolognese. With undying dishes like Cannelloni in Salsa al Pomodoro, Spaghetti alla Puttanesca, and Pasta e Fagioli, and smooth dishes comparable to Fettuccine with Vodka, this gratifying cookbook brings domestic the eagerness and artistry of precise Italian delicacies.
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I first wrote this book twenty-five years ago, and through several editions, it has remained a mainstay in my own kitchen and in the kitchens and libraries of tens of thousands of people. It still rings true, and this latest edition has been revised, refined, and given a new, contemporary look for today’s world. I am pleased and proud that this discourse on pasta has lasted so many years. There is no question these pages have given wisdom, knowledge, direction, and courage to would-be pasta experts and have helped mold them into the real thing.
In my opinion, it is aesthetically and gastronomically unnecessary to worry about colors in your homemade pasta, with the possible exception of green spinach noodles, which are a nice occasional variation. If you want to try making colored pasta, you will find it easier to mix the dough with a food processor than by hand. Take about ½ cup of cooked spinach, tomato, or whatever vegetable whose color you want to give the pasta and squeeze it as dry as you can in paper towels. ) For example, beets have a bright color.
Making fresh spinach pasta is described in the section on Colored Pasta, or you can buy it fresh or dried. SUGGESTED WINES: PINOT BIANCO OR VERDICCHIO � cup unsalted butter 1 yellow onion, finely diced 8 ounces boiled ham, or 5 ounces prosciutto di Parma, shredded ⅔ cup fresh or frozen tiny peas (thawed) 1 cup heavy cream Sea salt and freshly ground black pepper 3 or 4 generous gratings of fresh nutmeg 7 ounces plain fresh tagliarini (tagliolini), or 6 ounces dried 7 ounces fresh green spinach tagliarini, or 6 ounces dried � cup freshly grated Parmesan cheese, plus additional for passing Melt the butter in a heavy skillet over medium-low heat.