Homemade Pasta Made Simple: A Pasta Cookbook with Easy Recipes & Lessons to Make Fresh Pasta Any Night
Overall Ranking: Solid Swallow
Backgrounder: Manuela is an Italian native who currently resides in Australia. She is the author of Manu’s Menu, a food blog about traditional Italian cuisine that she started in 2011. She is also a freelance food writer and photographer, developing recipes for online magazines and brands.
She comes from a family that loves and has a strong connection with food, so her recipes and helpful tips in the kitchen have been well tested. Born and brought up in Milan to Sicilian parents, she has a passion for regional Italian food and produce. Manuela strongly believes that using the best possible ingredients in a simple way is the key to traditional, authentic and delicious Italian food.
Overall Thoughts: From Dough to Deliciousness
My overall impression of Homemade Pasta Made Simple is overwhelmingly positive. Zangara has created a cookbook that is both informative and accessible, making the art of pasta making feel achievable for even the most novice cook. It has become my go to place for making pastas and I already have the know-by-heart pasta dough, well, known in my heart.
The recipes are clear and concise, with step-by-step instructions. There aren't any photos, but that is a part of creative process is trying it out without your hand being held the entire time. The book starts with the basics, explaining different types of flour, essential equipment, and the fundamental techniques of making pasta dough. This foundational knowledge is crucial and sets the reader up for success.
The dishes themselves range from classic shapes like tagliatelle and ravioli to more unique creations. The taste, unsurprisingly, is far superior to any dried pasta you’ll find on a grocery store shelf. There’s a freshness and vibrancy to homemade pasta that simply can’t be replicated.
The quality of ingredients, as with any recipe, plays a role. Using good quality flour (like “00” flour, which is recommended for pasta making) makes a noticeable difference in the texture of the dough. It’s like the difference between a finely tailored suit and one off the rack – the fit (and in this case, the texture) is just better.
While the book doesn't require any special equipment that you absolutely must have, a pasta machine is highly recommended. You can roll out the dough by hand, but it’s significantly more time-consuming and physically demanding. Trust me, your arms will thank you for investing in a pasta machine. It is a worthwhile investment.
Ingredient Affordability: Pantry Staples and a Few Special Buys
Most of the ingredients required for making pasta dough – flour, eggs, salt, and water – are pantry staples and are relatively inexpensive. You might need to purchase “00” flour, which is specifically milled for pasta making, but it’s readily available at most grocery stores or online and isn’t overly pricey.
The filling ingredients for ravioli and other filled pasta can vary in cost depending on what you choose. Some fillings, like ricotta and spinach, are quite affordable, while others, like lobster or truffles (if you’re feeling fancy), can be more expensive.
The portion sizes are reasonable, and the recipes yield a satisfying amount of pasta. The cost per serving is generally lower than buying fresh pasta from a store or restaurant, making it a budget-friendly option in the long run. Leftovers, if you have any (which is unlikely, because it's so tasty!), can be stored in the refrigerator for a day or two.
Why I Love It: The Dough-lightful Journey
Making homemade pasta is definitely a labor of love. It takes time and effort, especially in the beginning as you’re learning the techniques. But the process is also incredibly rewarding. There’s something deeply satisfying about creating something delicious from scratch with your own two hands. It's almost therapeutic, in a way.
Does the dish justify the time, effort, and cost involved? Absolutely. The taste and texture of fresh pasta are simply unmatched. Once you’ve tasted homemade pasta, it’s hard to go back to the dried stuff. It's like comparing a fresh-baked croissant to one that's been sitting on a shelf for a week.
Why You Might Hate It
The main issue with this book is the utter lack of photos or even illustrations. When each new noodle is introduced, there is a tiny illustration at the start of the section, but it doesn't really capture what your end noodle should look like. It may take some imagination on your part.
Who Should Buy This Book?
I would recommend Homemade Pasta Made Simple to:
Beginner pasta makers: This book is perfect for those who are new to making pasta and want a clear and approachable guide.
Foodies who enjoy cooking from scratch: If you love spending time in the kitchen and appreciate the art of homemade food, you’ll love this book.
Anyone who wants to elevate their pasta game: Even if you’ve made pasta before, this book offers valuable tips and techniques that can help you improve your skills.
Homemade Pasta Made Simple delivers on its promise. It demystifies the process of making fresh pasta, making it accessible to home cooks of all skill levels. While it requires some time and effort, the reward is well worth it: a plate of delicious, homemade pasta that will impress your family and friends (and yourself!). It’s a journey from dough to deliciousness, and Zangara is the perfect guide.
Recipes that wowed or grossed me out: (with pictures)
Now this video isn't focused on this cookbook for the entirety of it, but it does show me making its fettuccini recipe. And you'll notice that it is what elevates the dish to be very good instead of more of a meh.
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