Flour + Water: Pasta by Thomas McNaughtonAn elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Franciscos hottest Italian restaurant, flour + water.
San Franciscos flour + water has a devoted local following, a strong national reputation, and is well known for its specialty regional pasta varieties, all-Italian wine program, and star chef Thomas McNaughton. McNaughton is an artisan truly passionate about pasta whose inventive recipes and fresh flavor combinations--such as Corn and Crescenza Cappelletti with Bitter Honey; Spaghetti with Confit Albacore, Pole beans and Chili Flakes; and Asparagus Caramelle with Brown Butter--set Flour + Waterapart from other pasta books. The 75 recipes are organized seasonally, and appeal to all pasta-lovers, from those whove never made it themselves to weekend warriors looking for their next challenge. Steeped in Italian tradition with a chefs flair, Flour + Water is a must-have for all home pasta-makers.
Eggless Pasta Dough
This recipe is as simple as they come. All you need is All-purpose flour and water. Apparently during the war when eggs were scarce, this pasta became very popular. It goes great with almost any sauce, but my Mother-In-Law likes to serve it with a fresh pea sauce or a light fresh tomato sauce. The directions are given to be made by hand, but you certainly could use a hand cranked pasta machine instead. This is one of those recipes where exact measurements are difficult as it depends on the flour used, the temperature of the water, and even atmospheric humidity.
I mean, pasta always makes me happy, but actually, homemade pasta makes me even happier. It tastes so much better than store-bought. I can still remember when I was a child and I wanted to buy pasta, my grandma always asked me if I was joking. She never ever used to buy any kind of pasta because she always said that homemade was the best! And did you know how easy it is to make noodles at home? While there is also eggless pasta available in the supermarkets, most fresh Pasta dough recipes are typically made with eggs. In this homemade vegan pasta recipe, however, I use absolutely no eggs.
Follow Self Proclaimed Foodie on Pinterest for more great recipes! Homemade Pasta is something everyone should make at least once in their lifetime. I do it myself!
Want to make fresh pasta dough but those pesky eggs are always getting in the way? Well, you could always leave them out Here, I'll show you Did you use this instructable in your classroom? Add a Teacher Note to share how you incorporated it into your lesson.
I love dough. I love eating it and I love making it. Pasta dough should have its own pedestal of greatness. For me it is the hardest yet most filling haha carbs, of course! I thus made a recipe for Rav Dough or ravioli dough to go with one of the yummy recipes of the cookbook, for Pumpkin TortellonI with Sage and Pumpkin Seeds — check it out! This was my first time making this recipe for Rav Dough, which is usually used in filled pasta recipes. It requires a lot of eggs, a lot of love and a lot of precision when rolling it out.