Authentic Homemade Pasta by Carmella Alvaro

Authentic Homemade Pasta by Carmella Alvaro ISBN-13: 978-1647397449 Paperback: 266 pages Publisher: Rockridge Press Released: October 20, 2020

Source: review copy from the publisher through Amazon Vine.

Book Description, Modified from Goodreads:
With high-quality ingredients and just the right amount of care, you can create delicious homemade pasta in your own kitchen. Authentic Homemade Pasta is a comprehensive homemade pasta cookbook filled with 100 tried-and-true recipes for noodles, pasta dishes, sauces, and fillings so you can make classic Italian meals you’re proud to serve. Get step-by-step instructions for mixing pasta dough by hand and with a machine, rolling out and shaping dough, and storing or cooking the finished results.

Inside this unique homemade pasta cookbook, you’ll find master dough recipes for egg pasta, whole-wheat flour pasta, and more. Explore “Learn and Make” recipes that teach you dough-shaping techniques with step-by-step photos and instructions for cut, hand-shaped, stuffed, and extruded pastas, as well as gnocchi and gnudi. Then move on to recipes for sauces, fillings, toppings, and complete pasta dishes.


My Review:
Authentic Homemade Pasta teaches how to make your own handmade pasta. The author started by explaining the different supplies needed and then provided several different pasta dough recipes (including one for gluten-free pasta and for pasta that has herbs or spinach, etc. in it). She then had sections for cut pasta, shaped pasta, stuffed pasta, and a small section on machine-extruded pasta. For each section, there were one or two pastas that had a step-by-step, how-to demonstration with six pictures. The rest of the section was a variety of Italian recipes, but many of these recipes had pasta variations that were slight modifications of those taught in the demonstration. Most of these were simple enough to understand, but most did not have a picture. I wasn't sure I understood the instructions on some of the more complex pastas that had no pictures.

The sauce part of the recipes used a lot of vegetable, herb, meat, and dairy. There were also some basic sauce recipes at the end of the book. While the recipes are based on regional Italian recipes, the ingredients looked like they can be found in America. Personally, I'm more interested in learning how to make pasta than in having a bunch of recipes, so I was disappointed that there weren't more pasta-making demonstration pages with illustrative pictures. Still, I'd recommend this book to those interested in learning to make handmade pasta.


If you've read this book, what do you think about it? I'd be honored if you wrote your own opinion of the book in the comments.