2024 the best pasta fagioli recipe review

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Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes.

Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas—and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. 

Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.

Publisher ‏ : ‎ Ten Speed Press (March 17, 2015)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 272 pages
ISBN-10 ‏ : ‎ 1607746077
ISBN-13 ‏ : ‎ 978-1607746072
Item Weight ‏ : ‎ 2.65 pounds
Dimensions ‏ : ‎ 8.8 x 0.96 x 9.75 inches
Reviewer: Matthew S.
Rating: 5.0 out of 5 stars
Title: A to Z in Pasta Making
Review: This is more than just a cookbook. It is a good course in making various pasta and gives plenty of practical advice on the process. (Don't overwork gnocchi dough!) Basic recipes to fanciful and complicated dishes. It also restates some material regarding wheat and flour from Dan Barber's exploits in his book 'The Third Plate', also a good read.

Reviewer: Susan M Yaconiello
Rating: 5.0 out of 5 stars
Title: Pasta recipe book
Review: Bought for my niece for her shower. She and husband love it! Easy to create nice pasta dishes!

Reviewer: Bill
Rating: 5.0 out of 5 stars
Title: Some very interesting Recipes
Review: Great book for beginners or someone looking to expand their knowledge of Italian cooking.

Reviewer: Back 40 Chef
Rating: 5.0 out of 5 stars
Title: Good reference for matching techniques to specific dishes
Review: Easy ref guide

Reviewer: SC
Rating: 4.0 out of 5 stars
Title: For those who want to learn pasta making and make authentic italian dishes
Review: This cookbook is very nicely written and broken up into different sections based on the type of pasta you may be cooking. He does a nice deep dive into the type of flour to use and the different properties of wheat and provides some great suggestions on how to source fresh milled grains. As a first-time pasta maker, I found his book easy to follow and learn. However, as nicely written and beautifully thought out, the recipes are in keeping with traditional Italian cooking; they're not very conventional for everyday cooking. Many recipes include items that are not staples in most grocery stores. For instance, octopus and sweetbread are common ingredients used in a few of his recipes. His recipes sound wonderful, but I wonder if I will make many of them for this reason unless it's for a special occasion. He did include some recipes for foundational sauces, which I can explore and pair with some of the pasta types he provides in his book.Overall, I think this is a very nice book if you want to step up your culinary skills. If you want more simplistic recipes with everyday ingredients, then I would recommend getting something different.

Reviewer: Anonymous 644
Rating: 5.0 out of 5 stars
Title: Covers everything you need to know!
Review: Fantastic book! I bought this book before I tried making my first homemade pasta. After reading this I viewed making pasta dough in a complete different way than I would have if I would have just tried a recipe off Pinterest . It explains everything you need to know in detail. From different types of wheat, how and why they affect flavor and texture. The importance of fresh ground flour for flavor and nutrients. The different grinds of flour and flour protein amount, how they affect texture and chew. Also how whole eggs, egg yolks, and oils affect the pasta dough. He offers many recipes for many doughs. I found it very inspiring and was excited to go straight to the store and find different flours mentioned in the book to experiment with! Being an adventurous eater I just loved the recipes! They range from furmiliar to a bit exotic! For example. Some recipes include traditional bolognese, ricotta ravioli, spaghetti with tomato basil sauce, pappardelle with rabbit ragu, culurgiones with sweetbreads (veal brain). Unfortunately I live in a rural area far away from the ocean where I cannot get some things for the recipes such as peekytoe crab. It also covers flavoring pasta dough with things like squid ink or parsley. There are chapters on hand forming pasta, pasta sauces, gnocchi and risotto which were a pleasant surprise! I would highly recommend this book to anyone interested in making pasta! It captures the history and tradition of Italy and pasta plus an incredible amount of technical information on making your pasta dough!

Reviewer: Jaylee
Rating: 5.0 out of 5 stars
Title: HIGHLY RECOMMEND
Review: This book was recommended to me by an Italian chef and vintner in a small town whose opinion of food and wine is always my "go to" when I'm looking for something new, out of the ordinary, or I'm struggling to be successful with a recipe (crediting Mario Patone, Patone Cellars, Landenberg, PA). Because of this, it's the second time I've purchased this very important book.There are a lot of words between the two covers, but you need to read them. If you're simply looking for an Italian cookbook, maybe this isn't for you. There are plenty of recipes - from simple to complicated - but it's the technique you'll learn from the book that will change the way you make pasta, and everything else!

Reviewer: zfatcat
Rating: 5.0 out of 5 stars
Title: beautiful
Review: A very beautiful book. Well written with lots of wonder pictures.

Reviewer: Yolanda Russo
Rating: 5.0 out of 5 stars
Title:
Review: Great gift for my daughter.

Reviewer: Mauro Gonçalves
Rating: 5.0 out of 5 stars
Title:
Review: Bom livro, para iniciação às massas

Reviewer: Olov Simonsson
Rating: 3.0 out of 5 stars
Title:
Review: It is a fun read, and has a ton of recipes, but the basics of pasta making is lacking. Maybe it's intentional but I would assume that to master pasta you need to know how to make a basic pasta dough, for example.

Reviewer: Cliente de Amazon
Rating: 5.0 out of 5 stars
Title:
Review: Super libro para aprender a elaborar la masa de la pasta. Se enfoca en tipos de harina, tipos de pasta (cortes) y técnicas se elaboración. No trae muchas recetas de salsas ya que se enfoca en la masa.A nosotros nos encantó el libro, muy didáctico y con útiles fotografías paso a paso.

Reviewer: Toni Clark
Rating: 5.0 out of 5 stars
Title:
Review: Very informative, in an easy to read manner and offers some great recipes.