By Jenn Louis
Pasta is the final word convenience nutrients, and making it by way of hand is a favourite undertaking for weekend chefs. From emerging culinary megastar and 2012 nutrition & Wine most sensible New Chef Jenn Louis, this ebook comprises greater than sixty five recipes for hand-shaped conventional pastas and dumplings, besides deeply pleasurable sauces to mix 'n match. Louis stocks her recipes and services in hand-forming cherished shapes resembling gnocchi, orecchiette, gnudi, and spatzli in addition to dozens of alternative local pasta specialties showing for the 1st time in an English-language cookbook. With pictures of accomplished dishes and step by step shaping sequences, this gorgeous ebook is ideal for DIY chefs and fanatics of Italian nutrients.
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Additional resources for Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta
Use within 1 month. ) Bring a large pot ﬁlled with generously salted water to a simmer over medium-high heat. Add the cazzellitti and simmer until they ﬂoat to the surface, 1 to 3 minutes. Remove immediately with a slotted spoon and ﬁnish with your choice of sauce. Serve right away. SAUCE PAIRINGS: Cazzellitti pair well with Lamb Ragù (page 184). They are also great when used in place of orecchiette in Orecchiette with Turnip Greens, Anchovies, and Garlic (page 38); omit the anchovies and top with grated aged Pecorino-Romano.
Make sure that the cazzellitti don’t touch or they will stick together. DUMPLINGS 59 CONTINUED (To store, refrigerate on the baking sheet, covered with plastic wrap, for up to 2 days, or freeze on the baking sheet and transfer to an airtight container. Use within 1 month. ) Bring a large pot ﬁlled with generously salted water to a simmer over medium-high heat. Add the cazzellitti and simmer until they ﬂoat to the surface, 1 to 3 minutes. Remove immediately with a slotted spoon and ﬁnish with your choice of sauce.
It is served in broth to make a very savory and satisfying dish. Some versions include a bit of freshly grated nutmeg. This deeply comforting soup is the Italian version of the chicken soup I grew up on. 50 G/¼ CUP + 3 TBSP DRIED BREAD CRUMBS 140 G/1 CUP “00” FLOUR (SEE PAGE 16) 2 EGGS 50 G/½ CUP + 1 TBSP GRATED PARMIGIANO-REGGIANO CHEESE 8 CUPS (2 L) CHICKEN STOCK (PAGE 189) KOSHER SALT In the bowl of a food processor, process the bread crumbs until ﬁnely ground. Add the ﬂour, eggs, and Parmigiano-Reggiano cheese and process until a ball is formed, about 1 minute.