Angielski
Learn to shape, cook, sauce, and perfect pasta from scratch with seasoned pasta maker and instructor, Katie Brooks. The ultimate beginners guide, Katie walks readers through every step of making fresh pasta at home with the help of a manual machine, automatic attachments, or just their hands.
Broken into two parts (Its All in the Dough and Lets Get Saucy), Katie covers everything from dough basics and four central pasta dough recipes to rolling pasta sheets and picking a pasta shapeall before she gives readers 20 simple recipes that pack a flavor punch. Her detailed instructions and step-by-step photos make creating dishes like Tagliatelle in a Lemon Caper Butter Sauce, Fettuccine with Peas and Pancetta, or Cacio e Pepe-filled Cappelletti in Parmigiano Pecorino Sauce easily attainable in home kitchens. Katie also shares clever tips and tricks so that common recipe snags like sticky dough or crumbly semolina dough ropes can be fixed in a pinch. With this book in hand, homemade pasta no longer needs to be intimidating!
