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Zusatztext “Without a doubt! Thomas represents the new American chef who is bringing pasta to the forefront of American cuisine. His passion is on display daily at flour + water and this book allows you to immerse yourself in the world of a truly talented chef.” —Michael Tusk! chef/owner of Quince and Cotogna “Pasta is my life. And for me! it is always such a rare and beautiful thing when someone else shares your passion and dedication to such a simple thing as a noodle. Thomas not only writes about pasta! but you get the sense when reading flour + water that it is his life too.” —Marc Vetri! chef and author of Rustic Italian Food “You might think that a comprehensive tutorial in pasta making would be dry! but you’d be wrong. I read flour + water in one sitting! fascinated by the lively story of one of San Francisco’s great restaurants and the smartly written! easy to follow recipes. This is an enchanting! inspiring book.” —Daniel Patterson! chef and author of Coi “There is a romantic! rustic! mysterious consonance about both Thomas and flour + water. It’s easy to lose yourself in each recipe’s seeming simplicity before—WHOOSH!—you’re consumed with complexity! wisdom! expertise! and sincerity you might have never expected. This is my favorite part about great chefs and their food.” —Christina Tosi! chef/owner Momofuku Milk Bar “Flour + Water is nothing short of brilliant. For anyone who adores great pasta and wants to truly understand the craft behind it! this gorgeous cookbook is a must-have. Thomas is creative! passionate! and has amazing energy; he also has the hands of a nonna—a rare thing for sure. I’m going to go make pasta!” —Barbara Lynch! chef and restaurateur Informationen zum Autor Thomas McNaughton with Paolo Lucchesi Klappentext An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water. Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta-from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy's pasta traditions, flour + water includes fifty seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water's dough room, anyone can learn to make amazing pasta at home.Introduction: From Bologna to San Francisco Pasta is woven into the cultural fabric of Italy—it pretty much is culture in Italy—but it holds a particularly high place in the hierarchy in Bologna. It was there that I fell in love with pasta—and where I really learned to make pasta. The dominance of pasta in Bologna is evident within minutes of walking around the city. Just like taquerias inhabit every corner of the Mission in San Francisco, and the neon signs of pizza-by-the-slice joints light up Manhattan neighborhoods, so does fresh pasta rule the windows of Bologna markets. Sold by weight or by the bundle, fresh pasta is inescapable there. It comes in a rainbow of dough colors, and in all sizes, though you can be assured every shop proudly displays the requisite pasta signature of Bologna: nickel-sized tortellini. You might even see old ladies in the window, rolling out fresh pasta for tourist passersby. But as someone once told me, Italy is “under the table.” In other words, to really, truly understand the essence of anything in Italy, you have to look a little harder, immerse yourself, and start to peel back the layers. Look past the Disney...
