Ben FinkThe Joys of Pasta - Three Books
by Celia Sin-Tien Cheng
December 4, 2009
I’m mad about pasta! There’s just no better way to put it. I’m always astounded by the endless varieties, diversity of textures and flavors, and mouth-watering pairings from tomato to shaved truffle and bottarga. Whether it’s a traditional or new recipe, it’s all so delectable!
For our fourth holiday gift recommendation, we’re proposing a pasta fest with two cookbooks and an encyclopedia: Pasta Sfoglia, The Silver Spoon: Pasta, and Encyclopedia of Pasta.
PASTA SFOGLIA
By Ron and Colleen Suhanosky
204 pages
Wiley 2009
$29.95
Sfoglia is one of my favorite Italian restaurants in New York City, so imagine my delight when owners Ron and Colleen Suhanosky came out with Pasta Sfoglia. The photos in the book will make you as hungry as the recipes (see image at the top of the page).
THE SILVER SPOON: PASTA
Phaidon Press 2009
335 pages
$39.95
The Silver Spoon by Phaidon is a classic and now the same team has come out with The Silver Spoon: Pasta. The book presents 360 all-occasion pasta recipes for both the novice cook and the gourmet. It’s comprehensive, user-friendly and delicious! Scroll to the bottom of the page for recipes for fresh pasta from The Silver Spoon: Pasta.
ENCYCLOPEDIA OF PASTA
By Oretta Zanini De Vita
University of California Press 2009
400 pages
$29.95
The Encyclopeida of Pasta is what a foodie geek like me has always wanted. Food scholar Oretta Zanini De Vita traveled throughout Italy investigating the history of pasta. Each entry includes ingredients, names, how it’s served and notes. I’m so excited that now I can become knowledgeable about pastas I’ve never even heard of before.
Basic Recipes for Fresh Pasta
(The Silver Spoon: Pasta)
Fresh Pasta Dough
Pasta all’Uovo
Preparation time: 30 minutes, plus 20 minutes resting
Serves 4
1 ¾ cups all-purpose flour, preferably Italian type 00, plus extra for dusting
2 eggs, lightly beaten
Salt
Sift the flour and a pinch of salt into a mound on a counter. Make a well in the center and add the eggs. Using your fingers, gradually incorporate the flour, then knead for about 10 minutes. If the mixture is too soft, add a little extra flour; if it is too firm, add a little water. Shape dough into a ball and let rest for 15 minutes. Roll out on a lightly floured counter or use a pasta machine to make a thin sheet, and cut out shapes such as fettuccine, lasagna, maltagliati, pappardelle, stracci, tagliatelle, taglierini, trenette, and trofie.
Green Pasta Dough
Pasta Verde
Preparation time: 30 minutes, plus 20 minutes resting
Serves 4
1 ¾ cups all-purpose flour, preferably Italian type 00, plus extra for dusting
2 eggs, lightly beaten
Generous 1 cup cooked spinach, chopped
Salt
Sift the flour and a pinch of salt into a mound on a counter. Make a well in the center and add the eggs and spinach. Using your fingers, gradually incorporate the flour, then knead for 10 minutes. If the spinach is very damp, add more flour, a little at a time. Shape the dough into a ball and let rest for 15 minutes, then roll out on a lightly floured counter or use a pasta machine to make a fairly thick sheet. This pasta may be used for lasagna, tagliatelle, torellini, and ravioli.
Red Pasta Dough
Pasta Rossa
Preparation time: 30 minutes, plus 20 minutes resting
Serves 4
1 ¾ cups all-purpose flour, preferably Italian type 00, plus extra for dusting
2 eggs
Scant 1 cup beet juice
Salt
Sift the flour into a mound on a counter and make a well in the center. Break the eggs into the well and add a pinch of salt and the beet juice. Knead for 10 minutes, adding more flour, a little at a time, if the beet juice makes the dough too wet. Let the pasta rest for 15 minutes, then roll out on a lightly floured counter into a fairly thick sheet pasta or use a pasta machine. This pasta can be used for lasagna, tagliatelle, and ravioli with a spinach and ricotta filling. The sauces most suitable are the classic ones: Meat, melted butter, and cheese.
