Pasta

Making pasta at home is not difficult if you know how to do it. "Pasta" is the essential guide for homemade pasta that answers many often-unanswered questions – such as which flour is right for different types of pasta: When do you need durum wheat semolina, when do you need flour, and what is Farina Tipo 00? How is the grain grown from which these flour products are made, and how does a mill work? What technique can you use to roll out pasta dough to 0.5 mm thin without a pasta machine? How do you prevent tagliatelle from sticking together while drying? In precise instructions with text and images, Slow Food chef Anna Pearson and photographer Catherine Pearson first show how to prepare 30 different pasta shapes, many of which require no equipment like a pasta machine. In 40 seasonal recipes, the learned shapes are then transformed into classics of Italian cuisine and new pasta creations. Finally, a journey to Tuscany reveals the origins of pasta: At the organic farm "Podere Il Casale," the two authors learned everything about one of the most important basic ingredients, durum wheat, and summarized their experiences and insights in a small report for their book – as conveying how grain is grown and processed is as important to them as showing how to shape orecchiette and garganelli. "Pasta" was awarded a silver medal at both the Swiss Gourmetbook Award and the Literary Competition of the German Gastronomic Academy in 2019 and won the Gourmand World Cookbook Award for Switzerland in the "Italy" category.