Essential Pasta Cookbook

Front Cover
Allen & Unwin, 2004 - Cooking (Pasta) - 304 pages
Offering handy tips and advice to help get the most out of pasta, this volume features double-page spreads on particular ingredients and recipes.

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Page 40 - Sift the flour into a bowl and make a well in the centre. Gradually mix in the eggs and oil.
Page 23 - Meanwhile, heat the oil in a large frying pan, add the onion and garlic and cook over medium heat for 5 minutes, or until soft.
Page 30 - Pour the custard back into the pan and cook, stirring, until it is thick enough to coat the back of a wooden spoon.
Page 41 - Allow to cool a little, then process in batches in a food processor or blender until smooth. Return the soup to the pan.
Page 25 - Just before the pasta is cooked, melt the butter in a saucepan over low heat. Add the Parmesan and cream and bring to the boil. Reduce the heat and simmer, stirring constantly, for 2 minutes, or until the sauce has thickened slightly. Stir in the marjoram and season with salt and cracked black pepper. Toss the sauce through the pasta.
Page 32 - Drain. Toss the tuna mixture through the pasta, adding enough of the hot chicken stock to make it moist — you may not need it all.
Page 44 - For 20 minutes and then rinse thoroughly and pat dry with paper towels. 2 Heat the oil in a large heavy-based pan and cook the onion over medium heat tor 10 minutes, or until soft and lightly golden.
Page 17 - It will take at least 6 minutes kneading to achieve a smooth and elastic texture with a slightly glossy appearance. If durum wheat semolina is used, the kneading will take a little longer, at least 8 minutes. Put the dough in a plastic bag without sealing, or cover with a tea towel or an upturned bowl. Allow to rest for 30 minutes. The dough can be made in a food processor.

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