Books: Mastering Pasta by Marc Vetri
Books: Mastering Pasta by Marc Vetri
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The pasta book chefs keep in the kitchen. Marc Vetri, of Vetri in Philadelphia, teaches dough the way an Italian nonna and a food scientist would together: which flours, how much egg, how to roll, cut, fill and shape, then a hundred dishes to do with it. Gnocchi, ravioli, the sheet of lasagna that does not fall apart.
For the cook who is ready to stop buying the box. Hardcover, Ten Speed Press. Start with Cordelle Pasta and the Fresh Basil Pesto on top. See also Old World Italian. More books.
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