WHISK! — Dust off the pasta machine or get out the rolling pin
The days are cooler and the evenings closing in early. It’s time to stay in and cooking a satisfying meal. Making your own pasta is both sasifying and rewarding. If you’ve got a pasta machine, it’s time to get it down from the top shelf or out of its box, give it a dust and you’ll be set to go. No pasta machine? A good rolling pin and a little extra patience.
Start with the….shapes! The Geometry of Pasta is a delight and you will discover new swirls, twists and frilled edges — over 80 to explore! Know your bigoli frrom your cappelletti, your gemelli from your pici. Designer Caz Hildebrand provides the stunning black and white illustraions, and chef Jacob Kennedy enlightens you with history, descriptions and recipes. For each pasta type there are its dimensions, thickness, what it’s good with, which Italian region it’s from, and its relatives. Reading this will make you a pasta expert.The Geometry of Pasta is packed with information and over 100 authenthic recipes, complete with an index of sauces for every occassion and palate.
Looking for something that’s good for your budget and tasty on your tongue? Try Pasta for the People, the new cookbook from the Northern Pasta Co. along with a bunch of their favourite chef friends. This is joyful comfort cooking, reimaging classic favourites, with a little fusion and some twists on what you know. Tomato and Tamarind Gigli brings all the flavours while keeping the process simple, Harissa Peperonata Casarecce is a one-pot vegan wonder, and sastfy a crowd with the eggy delights of Pasta Mista Frittata. Pasta for the People is full of moreish everyday mouthfuls — comforting and refreshing.
Elevate your pasta cooking with Tipo 00: The Pasta Cookbook. Here are the professional tips and elegant recipes. Andreas Papadakis, a Greek chef based in Melbourne, is known for his small pasta bar, Tipo 00, and in his cookbook he’s sharing the scerets of excellent pasta-making and some of the recipes fans queue for. All you will need to know about ingredients, equipment and pasta dough making is covered in the first chapter, and then you move to the ‘long’ pastas or as Papadakis states ‘Why Spaghetti is King’. Then there are the pastas – shaped and filled – along with a wine pairing guide. Then move aside the fillings for a full chapter on Risotto (who doesn’t want to improve their risotto?). It’s not all pasta: there’s a selection of recipes for sides and other delecious tidbits; and, of course, dessert. Tipomisu anyone?
