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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.
This beautiful book - the binding is crap and the book is already falling apart with some light use. AND, a few of the recipes are WRONG! Did anyone edit? The brodo says makes 9 quarts, yet you only add 6 quarts of water? And, also the tortellini are supposed to be 3cm? What? That is like the size for mice and you can't even work with that tiny bit of dough. FRUSTRATED!!!!!!!!!!!!!!!!!!!!