Free PDF Eataly: All About Pasta: A Complete Guide with Recipes
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Eataly: All About Pasta: A Complete Guide with Recipes
Free PDF Eataly: All About Pasta: A Complete Guide with Recipes
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Product details
Hardcover: 176 pages
Publisher: Rizzoli (September 25, 2018)
Language: English
ISBN-10: 084786300X
ISBN-13: 978-0847863006
Product Dimensions:
6.2 x 0.9 x 9 inches
Shipping Weight: 1.5 pounds (View shipping rates and policies)
Average Customer Review:
3.9 out of 5 stars
3 customer reviews
Amazon Best Sellers Rank:
#233,496 in Books (See Top 100 in Books)
I was really excited to order this book because I'm just starting to get into making pasta from scratch, and a pasta dish at Eataly was one the best I've ever had. Unfortunately, this book presumes you already know how to make your own pasta and doesn't give any guidelines about flour type, proportions, technique tips, etc. These are just pasta recipes assuming you're going to be buying your pasta in a box from a grocery store. Disappointing....
This book, All About Pasta is very well written. Love the recipes and the illustrations. Well done. Plan to use it often.
I am teaching myself Italian, not only the language, but the food as well. My family bought this book for me from Eataly, and i am having a ball going through the variations of all the different pastas and sauces. If you don't have the basic understanding of making the pasta fresh from flour and eggs, there are hundreds of Youtube videos teaching you everything from the basic technique all the way through how to make every imaginable shape you can find in the book. So, buy some dried in the shape you want, or jump in and try to make some yourself. So far, with my pasta roller hooked up to my mixer, I have successfully made simple spaghetti and fettuccini.The basic Pomodoro (first recipe in this book) has totally changed my thinking about how to make pasta (whether starting from fresh OR dried) in that the technique of using the pot of salted water for the pasta along with the saucepan for the sauce. The Italian way of cooking pasta is to take the pasta out of the water and then put it into the prepared sauce and finish them together.Today, I am going to try the Bolognese sauce, and since it calls for a shape of pasta (tagliatelle) not available on my pasta roller, I will get out the knife and cut the shape. (Tagliare means "to cut"). I can't imagine buying a jar of "spaghetti sauce" from the market ever again.For whatever it is worth, this book has been a super addition to my Italian journey, and I am going to try to make a bunch of these recipes and play around with them, learning techniques along the way. And, I DO know that when I show the pictures of the results to my friends in Italy, they are pretty impressed. They certainly think everything in here looks authentic. And, it sure feels/tastes a lot better than what you get at the typical American "Italian" restaurant. I say, for it.
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