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Pasta flavors
Cooking light pasta tonight! : [150 great dinnertime dishes].
 
New York, NY : Oxmoor House, c2011.
Whether it’s lasagna, spaghetti, macaroni, or manicotti, celebrate pasta withCooking Light Pasta Tonight! Over 150 weeknight pasta recipes ranging from classic dishes and make-ahead meals to meat-lover favorites and vegetarian delights More than 150 color photographs to make recipe selection super easy Dozens of tips and techniques for perfectly cooked pasta Nutritional analysis for each recipe to help you make smart, healthy choices Cooking Class tips that focus on everything from purchasing pasta and achieving the perfect al dente result to making homemade noodles and essential sauces
     
The geometry of pasta
Caz Hildebrand & Jacob Kenedy.
Philadelphia : Quirk Books, c2010.
"The Geometry of Pasta is exactly what I would expect it to be: stylish, greed-inducing, knowledgeable and witty; an instant classic." --Nigella Lawson"Really delicious, authentic pasta recipes." --Jamie Oliver"A maddeningly lovely book." --Stephen Bayley"The title is so beautiful!" --Alexander McCall Smith"The most delicious stylish and delicious, foodie publication of the year." --GQThe Italians have a secret. Over the centuries, they have pioneered more than 300 shapes of pasta, each with a history, a story to tell, and an affinity for particular foods. These shapes have evolved alongside the flavors of local ingredients, and the perfect combination can turn an ordinary dish into something sublime. The Geometry of Pasta pairs more than one hundred authentic recipes from critically acclaimed chef Jacob Kenedy with award-winning designer Caz Hildebrand's stunning black-and-white designs to reveal the science, history, and philosophy behind spectacular pasta dishes from all over Italy. Packaged in a crisply designed black-and-white hardcover (complete with a dust jacket that unfolds into a poster of pasta shapes and patterns), The Geometry of Pasta is a one-of-a-kind cookbook unlike anything you've ever seen!
     
Pasta basics : 82 recipes illustrated step by step
Laura Zavan ; photographs by Pierre Javelle.
Buffalo, N.Y. : Firefly Books, 2010.
The My Cooking Class Series takes a refreshing approach to learning the art of home cooking. The recipes are presented in complete visual sequences from start to finish, and every ingredient and every step is shown from above in full color so it's as true to life as possible -- just like a real cooking course. Written instructions accompany each recipe, and specialized tasks, such as making homemade pasta, are clearly demonstrated. Variations, notes and glossaries are welcome additions to each "class."My Cooking Class replicates a professional cooking course and will transform how home cooks learn to prepare dishes and meals. Every ingredient, pot, pan and tool is shown, not just described, making this new visual cookbook format deliciously simple.Pasta is a family favorite that's perfect for entertaining too. The 82 recipes in this book are super easy. Home cooks can recreate the tasty dishes they enjoy at their favorite restaurant and discover new ones.Pasta Basics has nine chapters: Basics Express Vegetarian Fish and Seafood Meats Salads Lasagnas Ravioli GnocchiSome of the superb recipes are: Pesto Meat sauce Rigatoni with ham and gorgonzola Pappardelle with wild mushrooms Spaghetti with fresh tuna Mussels with saffron Seafood linguine Paccheri with grilled vegetables Penne with sausage and peas Caprese salad Pumpkin gnocchi Duck tagliatelle Spinach and ricotta cannelloni Radicchio lasagna
     
100 best Asian noodle recipes
Bill Jones and Stephen Wong.
Toronto : R. Rose, c2010.
A new culinary horizon that includes a wonderful array of noodle dishes.
     

Flavored pastas, while used by gourmet cooks, are also a way for the at home cook to easily put an interesting meal on the table. These tasty, colorful pastas can be found at farmer's markets, crafts fairs, specialty stores, the Internet, and even some restaurants.  

Flavored pasta is available in dried form as well as fresh and in a range of shapes and sizes. It can be made using any kind of pasta dough, from egg to egg-free whole wheat.

Flavors include fairly straightforward ones, such as toasted onion or garlic parsley, but also include more complex combinations, like carrot, chives and dill, and move on to challenging combinations that get away from pasta's Italian roots and into today's fusion cuisine. There are Asian combinations, such as ginger, garlic, cilantro, cayenne and leek; Caribbean flavors incorporating fruit; and Southwestern combinations with chili peppers and different varieties of corn.

More pasta flavors

Lemon pepper
Pumpkin spice
Curry
Whole wheat
Artichoke

While all these flavors invite experimentation, they can also present a challenge to uncertain cooks who just want to follow a recipe. Most basic cookbooks do not include recipes that take into account an impulse purchase of squid-flavored pasta.  But many suppliers also provide recipes for their products, and recipes can cover a variety of dishes:  entrées, chilled salads, and even dessert

Dark chocolate pasta underlying a sauce made from fresh blackberries or other fruit lightly sautéed in butter with a bit of sugar and a dollop of sherry makes a simple but sublime dessert.

Article by: St. Louis Public Library staff