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The best dough for stuffed pasta, full stop. I've been making pasta in this style for the past four years and Chef Funke's dough is faultless: it stretches like a dream, is incredibly tender when cooked, yet durable enough to stretch without worrying Bout tearing. I've made the balanzoni, smeraldine and tortelloni (though I subbed in his butternut squash filling, which was scrumptious). Yes, this method requires patience and practice and investment in tools. If you're someone who is looking for a quick 30 minute dinner idea, perhaps Rachael or Jamie are more what youre looking for. If you are someone who, say, enjoys making sausage or charcuterie from scratch (ie. Enjoys the process and learning new things) you will fall head over heels in love with this book.
Good recipes for dough and some sauces. I have a pasta maker and use it. Don't appreciate so much the "you're a loser and lazy because you use a pasta maker tone". I don't make pasta for a living. I do it in the evenings and weekends and I don't have 3 hours. It's a pretty book.
I love this cookbook. It’s informative and you can feel Evan Funke’s love for the craft of pasta making. The photography is informative as well as visually stunning. Apart from being a cookbook with authentic techniques and recipients, it’s a work of art.
Eagerly anticipated -- have really been enjoying making pasta at home, but wanted a definitive recipe and riffs on the theme -- to better understand the craft and nuances. Sat down with the book and a glass of wine the night it arrived -- an hour later ready to toss it in the trash. First, there is a whole section entitled "F** your Pasta Machine" um -- no. You need a certain sized wooden counter, and to roll the double batch of dough out to the thickness of two post it notes (not kidding) and then hand cut it. Yeah, it's a really large wooden surface you need. Maybe a new kitchen. Right-o. The basic meat ragu has SEVEN meats in it -- and LARD, and takes 5-7 hours to cook. I bet it is delicious...but no, I'm not making it. This is not a cookbook, it's a testimonial to this man's journey into the bowels of old world pasta making. And that's fine -- just don't market the thing as a book that home cooks will use.