Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Butcher’s Apprentice, Making Artisan Pasta (Quarry Books, 2012),The Fishmonger’s Apprentice (Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008), Starting with Ingredients (Running Press, 2006), four perennially popular Field Guides to food (Quirk, 2004–2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004), and successful collaborations with renowned chefs Guillermo Pernot and Georges Perrier. A former food columnist for the Philadelphia Inquirer, Philadelphia Daily News, and Cooking Light magazine, Green is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery and for her lively storytelling. Green also leads culinary tours. Green’s books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for “Best Single-Subject Cookbook” in 2001 for Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist (Running Press, 2001), which she co-authored with Chef Guillermo Pernot. For more information about Aliza’s books and tours or to send her a message, visit her website at [...].

Steve Legato is a photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in Art Culinaire, The New York Times, Food and Wine, Wine Spectator, Food Arts, GQ, Departures, Wine & Spirits, Travel & Leisure, Philadelphia Magazine, Delaware Today, New Jersey Monthly, and Main Line Today. He resides just outside of Philadelphia, PA. His website is [...].

Cesare Casella is an Italian chef, restaurateur, writer, consultant, and educator. He is Dean of Italian Studies at the International Culinary Center in New York City, which is also home to The French Culinary Institute. He is also Chief of DNA, The Department of Nourishment Arts® at The Center for Discovery where he works to raise awareness about healthy eating for children and adults with developmental disabilities. He is the founder of some of New York’s best-loved Italian restaurants, including Beppe and Maremma.

Foreword
Introduction

Part I: The Basics 6
Chapter One: Pasta Basics 6
Selecting Ingredients 8
Water 8
Eggs 9
Wheat 12
Pasta Flour Mix 16
Grinding Chickpeas and Whole Grains 18

Chapter Two: Making Pasta Dough from Wheat and Other Flours 18
Basic Egg Pasta Dough by Hand 20
Basic Egg Pasta Dough Using a Heavy-Duty Stand Mixer 22
Basic Egg Pasta Dough Using a Food Processor 23
Using Other Flours to Make Pasta 24
Whole Wheat Pasta Dough 24
Buckwheat Pasta Dough 25
Rye Pasta Dough 26

Cornmeal-Chipotle Pasta Dough 26
Semolina Pasta Dough 26
Methods for Forming Pasta 27
Hand-Stretched Pasta Dough 28
Rolling Pasta Dough with a Sheeter 30

Chapter Three: Flavoring Pasta Dough 33
Roasted Red Pepper Pasta Dough 34
Asparagus Dough 36
Spinach Pasta Dough (Pasta Verde) 36
Red Beet Pasta Dough 37
Squash Pasta Dough 38
Red Wine Pasta Dough 39
Porcini Mushroom Pasta Dough 39
Saffron-White Wine Pasta Dough 40
Squid Ink Pasta Dough 40
Chocolate Pasta Dough 41
Lemon-Pepper Pasta Dough 41

Part II: The Pasta 43
Chapter Four: Dumplings 43
Potato Gnocchi 44
Semolina Gnocchi (Gnocchi alla Romana) 46
Ravioli Gnudi 47
Matzo Balls 49
Spaetzle 50
Passatelli 52

Chapter Five: Pasta Sheets 53
Maltagliati 54
Laminated Parsley Pasta 55
Lasagna 56
Cannelloni 60


Chapter Six: Cut Pasta 62
Hand-Rolled and Cut Alsatian Nouilles 65
Cappellini 67
Porcini Tagliatelle 68
Straw and Hay 69
Pappardelle and Tagliolini 70
Pasta alla Chitarra 72
Buckwheat Pizzoccheri 73
Japanese Udon Noodles 74

Chapter Seven: Specialty Hand-Formed Pasta 75
Ricotta Cavatelli from Puglia 76
Sardinian Malloreddus 78
Genoese Chestnut Corzetti 81
Garganelli 82
Chinese Cat’s Ear Noodles (Mao Er Duo) 83
Pugliese Orecchiette 83
Umbrian Ombrichelli 86
Greek Trahana 87

Chapter Eight: Stuffed Pasta 89
Making Ravioli Using a Plaque 92
Tortelloni 94
Tortellini 95
Caramelle 98
Pierogi 99
Pot Stickers 102
Ukrainian Sour Cherry Vareniki 104
Genoese Pansotti 105
Turkish Manti 107
Siberian Pelmeni 109
Giant Asparagus Raviolo with Soft-Cooked Egg 110

Glossary
Resources
Index
Acknowledgments
About the Author and Photographer