https://pasta.guide Pasta Guide Thu, 04 Feb 2021 23:58:57 +0000 https://pasta.guide en https://pasta.guide/Home Thu, 04 Feb 2021 23:06:37 +0000 Pasta Guide https://pasta.guide/Home “Reproduction does not only concern our material needs – such as housing, food preparation, the organization of space, childrearing, sex, and procreation. An important aspect of it is the reproduction of our collective memory and the cultural symbols that give meaning to our life and nourish our struggles.” – Re-enchanting the World: Feminism and the Politics of the Commons, Silvia Federici This is not a cookbook. “Pasta”, translating to dough or (more essentially) paste/mixture, is central to Italian and subsequently Italian diasporic cooking traditions. The simple mix of grain and liquid (and occasionally fat) has come to represent a way of life and is a material through which one can track agricultural, environmental, and political/socio-ecomonic change throughout the Italian peninsula. It is a tradition that is safeguarded by a dwindling elderly population in Italy and around the world. Though it has been marketed, patented, industrialized, and professionalized, the tradition of (home) pasta-making can be best observed in small corners of the internet where young Italians, and Italian-hyphenate descendents, are recording their elders’ highly individualized techniques and tools. The skill/craft of pasta making has been transferred as a kind of oral history, and has benefited from digital spaces and tools to maintain and distribute traditional techniques. In this way (as with all food and crafts) individuals outside of, or severed from, the tradition can engage in one that has developed in relation to specific landscapes and has also fundamentally altered those landscapes. <img width="1950" height="1344" width_o="1950" height_o="1344" data-src="https://freight.cargo.site/t/original/i/66b1628982b207d11cbef6728cde6790b81694441f66cd53b1383c40cae6bb72/original_15dea36cd343525fc46e4caa0d755335.jpg" data-mid="97909699" border="0" src="https://freight.cargo.site/w/1000/i/66b1628982b207d11cbef6728cde6790b81694441f66cd53b1383c40cae6bb72/original_15dea36cd343525fc46e4caa0d755335.jpg" /> Pasta becomes a microcosm for the labor in specific regions, and the relationship between that labor and the land that supports it. Pasta in Sicily, for instance, consists of durum wheat specific to the region combined with water, while the tradition in Emilia Romagna uses a completely different wheat variety with egg. Alternative flours like buckwheat, chestnut, and even flour milled from burnt wheat berries are used throughout the peninsula.&nbsp; Pasta demonstrates the relationship between craft and technology in a rather intuitive way. While pasta is made in the home, it has also been an industrial product for about as long. Not industrial at the scale it is today, but dried pasta was fundamentally a technology developed to store and transport grain-based nourishment. <img width="553" height="599" width_o="553" height_o="599" data-src="//freight.cargo.site/t/original/i/4db963c97b2f89d9edcad27700a8b1307e2c50c6961094412f8cee65812477f9/original_4543510340812afc019cd5c3d26b42d0.jpg" data-mid="97952308" border="0" style="width: 553px; height: 599px; display: none;"><img width="553" height="599" width_o="553" height_o="599" data-src="https://freight.cargo.site/t/original/i/ddcffd942ee9ad4afd639c44e266cc9d78367118aa4f70f1edb64281b021e55c/original_4543510340812afc019cd5c3d26b42d0.jpg" data-mid="97952661" border="0" src="https://freight.cargo.site/w/553/i/ddcffd942ee9ad4afd639c44e266cc9d78367118aa4f70f1edb64281b021e55c/original_4543510340812afc019cd5c3d26b42d0.jpg" /> Pasta also serves as a record for the linguistic evolution of an incredibly linguistically diverse region. The names of various shapes can reflect the dialect of the region, illustrate the physical gesture needed to make the shape, or give you a pictoral symbol for the shape. This means you can have a plate of little bulls (malloreddus&nbsp;- Sardinian dialect), little ears (orecchiette), or spaghetti cut on the strings of a guitar (spaghetti alla chitarra). Poetics of language and material are fundamental to pasta forms and reveal a necessary tension (or exchange) between the sensual and the practical. &nbsp; <img width="3024" height="4032" width_o="3024" height_o="4032" data-src="https://freight.cargo.site/t/original/i/9abff925d4ba3a88f5c61c20421862e2815f8d53586e8145d972a0606833f289/original_bfa5db3b0d776bcf81e3fb1900c71275.jpg" data-mid="97942722" border="0" src="https://freight.cargo.site/w/1000/i/9abff925d4ba3a88f5c61c20421862e2815f8d53586e8145d972a0606833f289/original_bfa5db3b0d776bcf81e3fb1900c71275.jpg" /> <img width="3024" height="4032" width_o="3024" height_o="4032" data-src="https://freight.cargo.site/t/original/i/87fe88fcd6e8bc6191a9502074d598078bc161c01981a30c4f31e9c42200951f/original_4c316a22b999600492b7798a771c8590.jpg" data-mid="97907243" border="0" src="https://freight.cargo.site/w/1000/i/87fe88fcd6e8bc6191a9502074d598078bc161c01981a30c4f31e9c42200951f/original_4c316a22b999600492b7798a771c8590.jpg" /> <img width="3024" height="4032" width_o="3024" height_o="4032" data-src="https://freight.cargo.site/t/original/i/7891ca9f22a3db8adaa1507b85da4349f381914f64fb71298ed899f54a6ee92a/original_a17d31b91c73feb62630229bae236dee.jpg" data-mid="97907316" border="0" src="https://freight.cargo.site/w/1000/i/7891ca9f22a3db8adaa1507b85da4349f381914f64fb71298ed899f54a6ee92a/original_a17d31b91c73feb62630229bae236dee.jpg" /> On this site are some basic recipes to get you started, annotated where necessary or interesting with links to people who illustrate a concept or a technique especially well. There is room for experimentation with form and ingredients but, as with any kind of cooking, the best place to start is with repeating the basics over and over again to develop an intuitive understanding of how ingredients behave. The process will change with ingredients in certain combinations, humidity/weather, and with different hands. The goal is not to become an expert pasta maker but to develop, through practice, a critical understanding of a certain kind of traditional labor and its embedded histories. While making pasta it is worth asking how can engaging with traditional food-ways generate (or re-generate) a kind of solidarity, between individuals or between people and the landscape.Since the artists who make a proletarian choice recognize that they are a privileged instance in the minute subdivision of labour which the ruling class uses to maintain its power, their only objective can be the transition from an art understood as an aristocratic moment to an art understood as a democratic moment (and here one must avoid confusing "democratic" art, which everyone may have the opportunity and right to practice, with "demagogic" art, dedicated to the glorification of the proletariat, but privilege of the few). – Enzo Mari https://pasta.guide/TOOLS Thu, 04 Feb 2021 22:47:50 +0000 Pasta Guide https://pasta.guide/TOOLS TOOLSA scale. These recipes are provided by weight and not volume measurements which are imprecise. Ultimately you will be going by feel but starting with the correct measurements is helpful. A surface. You should have a flat and stable surface (a counter or table) that is easy to clean and large enough for you to maneuver on. Wood is the best for pasta but not necessary.&nbsp; Basic pots and pans including a large pot to boil water and fry and sauce pans for sauces or condimenti. A wooden spoon and a spider/hand held strainer/slotted spoon for fishing pasta out of the pot (draining in a colander can damage delicate homemade pasta).&nbsp; A pasta machine, useful if you are planning to work with egg based dough frequently and very useful for stuffed shapes. Rolling pin, wooden dowel, or mattarello for rolling out dough (some shapes and doughs are better with a rolling pin and don’t take well to a pasta machine). A wine bottle will work in a pinch. A knife and a few tools for cutting. A pizza cutter or a knife is totally serviceable but investing in a few specialized&nbsp;cutting tools can make things easier. For specialized equipment check out sources like Aguzzeria del Cavallo in Bologna, etsy, webstaurant store, your local Italian specialty foods shop, or more conventional cooking equipment retailers like Williams Sonoma, Sur la Table, Target, etc. You can really go wild here with super ornate boards, extruders, molds, or even a chitarra. https://pasta.guide/DOUGH Thu, 04 Feb 2021 23:15:38 +0000 Pasta Guide https://pasta.guide/DOUGH DOUGH In Italian pasta traditions there are essentially two types of dough. There are technically infinite types, but for the sake of simplicity...&nbsp; <img width="3024" height="4032" width_o="3024" height_o="4032" data-src="https://freight.cargo.site/t/original/i/2b72b5306ab8e9d9a22c99c8cfb76c0d76edccc63b126e8903edd8a35a29a148/original_3a568edf994421edc4b6854d8ceeefa4.jpg" data-mid="97942654" border="0" src="https://freight.cargo.site/w/1000/i/2b72b5306ab8e9d9a22c99c8cfb76c0d76edccc63b126e8903edd8a35a29a148/original_3a568edf994421edc4b6854d8ceeefa4.jpg" /> <img width="3024" height="4032" width_o="3024" height_o="4032" data-src="https://freight.cargo.site/t/original/i/76a0d0811fe85887933aafa37a80d84b481b39cf9727190fdc565ca2413974ab/original_210264374d6ab732bebd2df021d6f7a2.jpg" data-mid="97942694" border="0" src="https://freight.cargo.site/w/1000/i/76a0d0811fe85887933aafa37a80d84b481b39cf9727190fdc565ca2413974ab/original_210264374d6ab732bebd2df021d6f7a2.jpg" /> pasta all'uovo EGG PASTA Originating in the center and north of Italy, egg based doughs are especially popular in regions like Emilia Romagna (known for stuffed pastas). These regions historically have&nbsp; more access to dairy and eggs. This dough is commonly used when making sheets of dough for things like lasagna, cut sheets like fettuccine, or filled pasta like ravioli. It is elastic and relies on a combination of very finely milled wheat flour known as “00” “Double Zero” or Doppio Zero with the fat and water from egg yolks and egg whites respectively. It can be rolled out by hand (this is traditional and highly skilled work) or with the help of a pasta machine. If you are interested in flavored or colored dough, substitute some of the egg white with different vegetable purees- spinach for a green dough, beets for a magenta dough, etc. pasta senza uova EGGLESS PASTAThis dough has origins in southern Italy and Sicily where ingredients like eggs and dairy were scarce, expensive, or too valuable to waste on pasta. This dough is used more often for hand formed and substantial solid shapes like cavatelli or orecchiette. It is made of semola rimacinata (a finely ground semolina which is a durum wheat flour) and water. Machines are seldom used to work or form this dough in homes, it is the closest to the dough used to produce store-bought dried pasta, but for most of those shapes you would need an extruder. For the first time pasta maker or someone making pasta with very few tools I always recommend starting with pasta senza uova. Most recipes in english will be for the egg based dough but I find it is the more temperamental of the two. Both of these doughs are defined by their ingredients. For egg-based dough American all purpose flour is, in most cases, an unacceptable substitute, it is too coarsely milled and, depending on the brand, contains the wrong amount of protein which will make for either a tough and gummy pasta or a very mushy dough with little elasticity. 00 (double zero or doppio zero) flour intended for pasta is what you should be looking for. It is a specific blend of wheat (this varies a bit from brand to brand) that is the perfect balance of soft from being finely milled and elastic from a specific protein content of about 11 or 12%. That being said, if you have to use all purpose flour, go for it. But don’t let a less delicate or tougher outcome discourage you from trying again. 00 is just a total joy to work with and worth the effort of tracking down. For the egg-less dough, semola rimacinata is an entirely different kind of wheat, durum wheat. Durum is traditionally grown in southern Italy and Sicily where this eggless dough originates. It is very fine and almost sandy. When hydrated it becomes incredibly smooth. Semolina is also not quite the same as semola rimacinata, it is a coarse grind of the same durum wheat and while delicious and used in some pasta recipes, you would usually need to cut it with 00 flour to make a workable dough. https://pasta.guide/RECIPES Thu, 04 Feb 2021 23:19:25 +0000 Pasta Guide https://pasta.guide/RECIPES RECIPES EGG PASTA Pasta all’uovo&nbsp; For flat shapes like pappardelle, fettuccine, lasagna sheets, or stuffed pasta Serves 1 person, scale up using this ratio with 1 egg per person. 100 grams of 00 flour*3/4&nbsp;of a cup of this flour is ROUGHLY 100g, use a scale if you can 1 egg (about 60g of liquid) if you have smaller eggs you may need to incorporate a little water or an extra yolk 1/4 tsp of olive oil *00 Flour or doppio zero can be found easily online and in some grocery stores, a common and reliable brand is Caputo. Try not to use all purpose flour. Start by making a wide and shallow well, fountain, or fontana of the flour. In the hole of the well crack your eggs and add your olive oil (if using). Begin by beating the eggs until they are homogenous. Then using a fork or your fingers stir around the perimeter of the eggs to incorporate the flour bit by bit. Once you have a thick sludge in the middle, incorporate the rest of the flour and knead thoroughly for 15-30 minutes until it is densely elastic and smooth but not tacky. It really does take a while. Sometimes the dough will stop accepting flour and you will have some left over. Don’t force it, if you need to leave flour and crumbs behind to keep the dough moist enough that is fine. If you find your dough to be too dry or crumbly, wet your hands occasionally as you knead to incorporate more. If it is too wet and sticky, sprinkle more flour on your surface and continue to knead the flour into your dough. Try to give it a chance to come together before adding any flour as gluten formation usually helps with stickiness. Then let it rest at room temperature for 30 minutes in plastic wrap or under a bowl. This resting period will allow the gluten to relax and the flour to fully hydrate. <img width="800" height="1067" width_o="800" height_o="1067" data-src="https://freight.cargo.site/t/original/i/73c717d43e6615ad9ebe2f982130c28163bfcd64c334da912a21d8fbc5abfacd/01_IMG_0595.jpg" data-mid="97835431" border="0" src="https://freight.cargo.site/w/800/i/73c717d43e6615ad9ebe2f982130c28163bfcd64c334da912a21d8fbc5abfacd/01_IMG_0595.jpg" /> <img width="800" height="1067" width_o="800" height_o="1067" data-src="https://freight.cargo.site/t/original/i/36590bae6a67fd3f1fd95b2551d49f05a65004e55012e30f85f56df13af48636/02_IMG_0596.jpg" data-mid="97835432" border="0" src="https://freight.cargo.site/w/800/i/36590bae6a67fd3f1fd95b2551d49f05a65004e55012e30f85f56df13af48636/02_IMG_0596.jpg" /> <img width="800" height="1067" width_o="800" height_o="1067" data-src="https://freight.cargo.site/t/original/i/04d089e9cc50523029660030c15ede9a8aa04bd62b60cf1499e7151c7c1f3b9b/03_IMG_0598.jpg" data-mid="97835433" border="0" src="https://freight.cargo.site/w/800/i/04d089e9cc50523029660030c15ede9a8aa04bd62b60cf1499e7151c7c1f3b9b/03_IMG_0598.jpg" /> <img width="800" height="1067" width_o="800" height_o="1067" data-src="https://freight.cargo.site/t/original/i/5ea89ebe1353dcd2d4e26cef35d9374bfe88928d0e150a93f9b3ee71737644a0/06_IMG_0839-2.jpg" data-mid="97835436" border="0" src="https://freight.cargo.site/w/800/i/5ea89ebe1353dcd2d4e26cef35d9374bfe88928d0e150a93f9b3ee71737644a0/06_IMG_0839-2.jpg" /> <img width="800" height="1067" width_o="800" height_o="1067" data-src="https://freight.cargo.site/t/original/i/381e8181571fdab9d40cde2e978cd7a44f0565ac6d88fd9ba473b1b6db8842a0/07_IMG_0840.jpg" data-mid="97835440" border="0" src="https://freight.cargo.site/w/800/i/381e8181571fdab9d40cde2e978cd7a44f0565ac6d88fd9ba473b1b6db8842a0/07_IMG_0840.jpg" /> <img width="800" height="1067" width_o="800" height_o="1067" data-src="https://freight.cargo.site/t/original/i/4fd30bca19b8269a26b86ae4b052eaf32947d00d74f7b8281075ce99a2f34ce4/04_IMG_0837.jpg" data-mid="97835434" border="0" src="https://freight.cargo.site/w/800/i/4fd30bca19b8269a26b86ae4b052eaf32947d00d74f7b8281075ce99a2f34ce4/04_IMG_0837.jpg" /> <img width="800" height="1067" width_o="800" height_o="1067" data-src="https://freight.cargo.site/t/original/i/cc150fa659d5006b2af7fe86585c121381c2ded35640e19c5fd13fd858198137/05_IMG_0838.jpg" data-mid="97835435" border="0" src="https://freight.cargo.site/w/800/i/cc150fa659d5006b2af7fe86585c121381c2ded35640e19c5fd13fd858198137/05_IMG_0838.jpg" /> <img width="800" height="1067" width_o="800" height_o="1067" data-src="https://freight.cargo.site/t/original/i/acdb94a3404991a207cb0c3bfc79f9e16f38736b28442823a1965f60aab4341f/08_IMG_0841.jpg" data-mid="97835441" border="0" src="https://freight.cargo.site/w/800/i/acdb94a3404991a207cb0c3bfc79f9e16f38736b28442823a1965f60aab4341f/08_IMG_0841.jpg" /> <img width="800" height="1067" width_o="800" height_o="1067" data-src="https://freight.cargo.site/t/original/i/05df64845df9d0035ef0316b34c4df336cc753d555602ff36ac29d0402fcab50/09_IMG_0843.jpg" data-mid="97835442" border="0" src="https://freight.cargo.site/w/800/i/05df64845df9d0035ef0316b34c4df336cc753d555602ff36ac29d0402fcab50/09_IMG_0843.jpg" /> <img width="800" height="1067" width_o="800" height_o="1067" data-src="https://freight.cargo.site/t/original/i/d506212330a1325841c6ff37a3cfd2428859c05ddb38f5391585c985ef4038e4/10_IMG_0842.jpg" data-mid="97835443" border="0" src="https://freight.cargo.site/w/800/i/d506212330a1325841c6ff37a3cfd2428859c05ddb38f5391585c985ef4038e4/10_IMG_0842.jpg" /> <img width="800" height="1067" width_o="800" height_o="1067" data-src="https://freight.cargo.site/t/original/i/f824ae49bb66a12c3e9f16e453480a8c64c5bedb919967cb37e7a4d5ebe90cde/11_IMG_0844.jpg" data-mid="97835444" border="0" src="https://freight.cargo.site/w/800/i/f824ae49bb66a12c3e9f16e453480a8c64c5bedb919967cb37e7a4d5ebe90cde/11_IMG_0844.jpg" /> <img width="800" height="1067" width_o="800" height_o="1067" data-src="https://freight.cargo.site/t/original/i/4340b8c7d257645f6d29e57ec635143bf129de9b3c3b9cd7656c37f54d54e85b/12_IMG_0845.jpg" data-mid="97835445" border="0" src="https://freight.cargo.site/w/800/i/4340b8c7d257645f6d29e57ec635143bf129de9b3c3b9cd7656c37f54d54e85b/12_IMG_0845.jpg" /> Great photos of the well technique can also be found here and in this video. TO ROLL OUT BY HAND Use a rolling pin or a wooden dowel (or broom handle!) like this. Once rested you can being rolling out your dough. It should be VERY thin. Millimeters thin. The thickness of a cotton bed sheet. A nonna would probably tell you it needs to be thin enough to read the newspaper through. If you use it for stuffed pasta be sure to press any edges you double-up to keep them from getting too thick. People often want to start with stuffed pasta but quickly find it can be hard to make them light and delicate without a very thin dough to start with. A machine is best for this but if you are persistent with rolling and strategic in what shape you choose, you can make it work. TO ROLL OUT WITH A MACHINE If you are using a mechanized pasta roller see the below and these images. &nbsp;&nbsp; Once the dough has rested, divide the dough into smaller pieces so they are easier to handle as the sheets can get quite long. Keep pieces covered until you start rolling them out to keep them moist. Then take one of the pieces and flatten it into a rectangle that will fit in the pasta machine. Flour the machine rollers and the dough rectangle lightly and roll it through at the widest setting (usually that is labelled at #1) Then fold it in on itself to square off the edges and run it through again at the same wide setting. Run it through the next smaller setting (without folding this time), and continue slowly decreasing until you reach the second to last or last setting, it depends on how thin of a pasta you want. A light dusting of flour at regular intervals will prevent sticking. At this point you can cut the sheets into shapes or strips or you can use this dough for filled pasta or layered dishes. Keep the pasta on a floured tray to keep from sticking. Coarse semolina is best as it will sink when you boil the pasta rather than sticking to your dough, but whatever flour you’re using is fine. Freeze extra pieces or scraps for future use! Boil in water salted like the ocean for 2-5 minutes depending on the shape and size.SHAPES TO TRYTagliatelle / tajarin Farfalle Mandilli di Saea Cestini Cappellacci Casoncelli Lasagna Maltagliati Etc .....EGGLESS PASTA pasta senza uovaFor orecchiette, cavatelli, and other commonly dry pasta Serves 4-6 people 400 grams semola di grano duro rimacinata* 3/4 of a cup of this flour is ROUGHLY 100g, use a scale if you can 200 ml lukewarm water pinch of salt *Semola di grano duro rimacinata (Durum wheat flour) can be found online and in some specialty stores, often found made by Caputo Start by making a wide and shallow well, fountain, or fontana of the flour. In the hole of the well pour your water and salt, mixing so the salt dissolves in the water. Then, using a fork or your fingers, stir around the perimeter of the water to incorporate the flour bit by bit. Once you have a thick sludge in the middle incorporate the rest of the flour and knead thoroughly for 15-30 minutes until it is elastic (the texture of your earlobe), smooth but not tacky, and lighter in color, almost a little aerated. You can’t rush it. If you find your dough to be too dry or crumbly, wet your hands occasionally as you knead to incorporate more water. If it is too wet or sticky, sprinkle more flour on your surface and continue to knead the flour into your dough. Then let it rest at room temperature for at least 30 minutes in plastic wrap or under a bowl. This resting period will allow the gluten to relax and for the flour to fully hydrate. Photos of the technique can also be found here. <img width="800" height="1067" width_o="800" height_o="1067" data-src="https://freight.cargo.site/t/original/i/e16dbb7b22037942620c0ef02c5d411a701573a4aa5f41388510317d46f9da2b/01_IMG_0732.jpg" data-mid="97837399" border="0" src="https://freight.cargo.site/w/800/i/e16dbb7b22037942620c0ef02c5d411a701573a4aa5f41388510317d46f9da2b/01_IMG_0732.jpg" /> <img width="800" height="1067" width_o="800" height_o="1067" data-src="https://freight.cargo.site/t/original/i/baa7ea03c9869ce91aa4da4ccfd8812118399e7d2941d332f7add316d2969aaa/02_IMG_0733.jpg" data-mid="97837400" border="0" src="https://freight.cargo.site/w/800/i/baa7ea03c9869ce91aa4da4ccfd8812118399e7d2941d332f7add316d2969aaa/02_IMG_0733.jpg" /> <img width="800" height="1067" width_o="800" height_o="1067" data-src="https://freight.cargo.site/t/original/i/7fc90fbb0c8a42cbbdfbdc04985730571a363565ea59e65b721f52e589416a24/03_IMG_0734.jpg" data-mid="97837401" border="0" src="https://freight.cargo.site/w/800/i/7fc90fbb0c8a42cbbdfbdc04985730571a363565ea59e65b721f52e589416a24/03_IMG_0734.jpg" /> <img width="800" height="1067" width_o="800" height_o="1067" data-src="https://freight.cargo.site/t/original/i/0e62f1d4626e6bb75e01f622688f9afb354e8ae40120118f50c9fc97fad375cb/04_IMG_4975.jpg" data-mid="97837402" border="0" src="https://freight.cargo.site/w/800/i/0e62f1d4626e6bb75e01f622688f9afb354e8ae40120118f50c9fc97fad375cb/04_IMG_4975.jpg" /> <img width="800" height="1067" width_o="800" height_o="1067" data-src="https://freight.cargo.site/t/original/i/97538b40b916d1f2dc53891cf20ecfb8d16a9df19eb987c3988b244d24716f67/05_IMG_0735.jpg" data-mid="97837403" border="0" src="https://freight.cargo.site/w/800/i/97538b40b916d1f2dc53891cf20ecfb8d16a9df19eb987c3988b244d24716f67/05_IMG_0735.jpg" /> <img width="800" height="1067" width_o="800" height_o="1067" data-src="https://freight.cargo.site/t/original/i/a6816c94c3ef93ab81d3e0a6c10386386468d57d38fbca6e4558502fe8673351/06_IMG_0736.jpg" data-mid="97837404" border="0" src="https://freight.cargo.site/w/800/i/a6816c94c3ef93ab81d3e0a6c10386386468d57d38fbca6e4558502fe8673351/06_IMG_0736.jpg" /> <img width="800" height="1067" width_o="800" height_o="1067" data-src="https://freight.cargo.site/t/original/i/bf893ba600f14494e15ecf7e72041366322db91488a46d420e1d8219bf67aadb/07_IMG_0737.jpg" data-mid="97837406" border="0" src="https://freight.cargo.site/w/800/i/bf893ba600f14494e15ecf7e72041366322db91488a46d420e1d8219bf67aadb/07_IMG_0737.jpg" /> <img width="800" height="1067" width_o="800" height_o="1067" data-src="https://freight.cargo.site/t/original/i/cc7dc7b2d547e1b6a0f081e4a40a89d513ae7d33ad6c4fce9c0b6aea9beb8038/08_IMG_0738.jpg" data-mid="97837407" border="0" src="https://freight.cargo.site/w/800/i/cc7dc7b2d547e1b6a0f081e4a40a89d513ae7d33ad6c4fce9c0b6aea9beb8038/08_IMG_0738.jpg" /> Shaping of this dough is easy and usually done by hand or aided by a utensil like a butter knife or skewer. If you have a pasta extruder this dough is ideal. It is a great dough for a shape with more dimension that has nooks and crannies to hold sauce. It can be almost anything as long as it is not so oversized/thick (keep it under a centimeter) that when it is boiled the exterior will cook faster than the interior. Keep the pasta on a floured tray to keep from sticking (coarse semolina is best but whatever flour you’re using is fine). And freeze extra or scraps for future use! Boil in water salted like the ocean for 2-5 minutes depending on the shape and size.Once they float they are usually done. SHAPES TO TRY A whole mix at once Cavatelli Orecchiette (these are basically cavatelli turned inside out) Lorighittas Maritati ricchie e macarruni Torchi https://pasta.guide/RESOURCES Thu, 04 Feb 2021 23:47:00 +0000 Pasta Guide https://pasta.guide/RESOURCES RESOURCES BOOKS Encyclopedia of Pasta, 2009 by Oretta Zanini De Vita and translated by Maureen FantFood scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information. For each entry she includes the primary ingredients, preparation techniques, variant names, and the locality where it is made and eaten while debunking such culinary myths as Marco Polo's supposed role in pasta's story.Science in the Kitchen and the Art of Eating Well, 1891 by Pellegrino ArtusiThis is the original compilation of Italian recipes coordinated by Pellegrino Artusi as a way to speak to Italian unification at the time through food. Bonus points if you get the original Italian language version. Essentials of Classic Italian Cooking, 1992 by Marcella Hazan. Kind of speaks for itself but if you’re not familiar with her, she is something like the Italian Julia Child. The Silver Spoon, 1950First conceived and published by Domus, Italy’s famed design and architectural magazine. A select group of cooking experts were commissioned to collect hundreds of traditional Italian recipes. It’s in almost every Italian household and easy to find used. DIGITAL Pasta Grannies Giallo Zafferano Orecchiette in Puglia Ricette Delle Nonne Alessandra Spisni Sardegna Cooking Studio Historical Italian Cooking Benfatto_95Luca Donofrio mammacarolina cucina italiana di casa INGREDIENTS Online: gustiamo.com yummybazaar.com eataly.com Italianfoodonlinestore.combuonitalia.comfoodsofnations.com Amazon (if you’re desperate) NYC: get in touch if you want to add any to this list, in NYC or elsewhere :) Caputo’s Fine Foods, Brooklyn Un Posto Italiano, Brooklyn Saraghina, Brooklyn Eataly, multiple locations Sahadi’s, Brooklyn multiple locations Di Palo’s, Little Italy in Manhattan LaRina, Brooklyn Union Market, multiple locations Arthur Avenue Retail Market, Little Italy in the Bronx BKLYN Larder, Brooklyn Kalustyan’s, Manhattan Some Whole Foods https://pasta.guide/EXPERIMENTS Thu, 04 Feb 2021 23:58:37 +0000 Pasta Guide https://pasta.guide/EXPERIMENTS RESOURCES BOOKS The Silver Spoon, 1950 First conceived and published by Domus, Italy’s famed design and architectural magazine. A select group of cooking experts were commissioned to collect hundreds of traditional Italian recipes. It’s in almost every Italian household and easy to find used. Essentials of Classic Italian Cooking, 1992 by Marcella Hazan. Kind of speaks for itself but if you’re not familiar with her, she is the Italian Julia Child (except actually Italian.) Science in the Kitchen and the Art of Eating Well, 1891 by Pellegrino Artusi This is the original compilation of Italian recipes coordinated by Pellegrino Artusi as a way to speak to Italian unification at the time through food. Bonus points if you get the original Italian language version. Encyclopedia of Pasta, 2009 by Oretta Zanini De Vita and translated by Maureen Fant Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information. For each entry she includes the primary ingredients, preparation techniques, variant names, and the locality where it is made and eaten while debunking such culinary myths as Marco Polo's supposed role in pasta's story. VIDEO Pasta Grannies on Youtube Giallo Zafferano Orecchiette in Puglia Ricette Delle Nonne Alessandra Spisni INGREDIENTS Online: gustiamo.com yummybazaar.com bklynlarder.com eataly.com/us_en/ talianfoodonlinestore.com Amazon (if you’re desperate) NYC: Caputo’s Fine Foods, Brooklyn Un Posto Italiano, Brooklyn Saraghina, Brooklyn Eataly, multiple locations Sahadi’s, Brooklyn multiple locations Di Palo’s, Little Italy Manhattan LaRina, Brooklyn Union Market, multiple locations Arthur Avenue Retail Market, Little Italy The Bronx BKLYN Larder, Brooklyn Some Whole Foods https://pasta.guide/ABOUT Thu, 04 Feb 2021 23:58:57 +0000 Pasta Guide https://pasta.guide/ABOUT ABOUT PASTA @ HOME is a work in progress by&nbsp;Adriana Gallo, an artist based in New York with roots in Milan and New England. The project also has taken the form of workshops and local pasta deliveries. Please send questions, workshop requests, or notes to adriggallo@gmail.com or to @adriggallo.&nbsp; <img width="800" height="1067" width_o="800" height_o="1067" data-src="https://freight.cargo.site/t/original/i/65a9a1b37898fbea200760e77b09d176ef620c614bd04f606ebb0855b36ff3bf/IMG_1056.jpg" data-mid="97838607" border="0" src="https://freight.cargo.site/w/800/i/65a9a1b37898fbea200760e77b09d176ef620c614bd04f606ebb0855b36ff3bf/IMG_1056.jpg" /> <img width="3024" height="4032" width_o="3024" height_o="4032" data-src="https://freight.cargo.site/t/original/i/cdacb07650585c8465075fe4dc9706d521a4dd98feda835d3a2a7a4f6783e544/original_db88ec084a5c84eec1a45be8a1c467ad.jpg" data-mid="97839426" border="0" src="https://freight.cargo.site/w/1000/i/cdacb07650585c8465075fe4dc9706d521a4dd98feda835d3a2a7a4f6783e544/original_db88ec084a5c84eec1a45be8a1c467ad.jpg" />