Pasta

Besprechung
With a 45-page section on various shapes alone, Robbins and Baoicchi answer every question you could possibly have about Italy s most famous carb. If you ve ever wanted to make espresso-flavored pasta dough or concoct a dreamy tortellini en brodo (both thoughts I ve personally had), this book is for you. Food & Wine
 
. a commanding volume on one of the world s best-loved foods. Bloomberg

Missy Robbins s immensely talented hands and mind imbue her cookbook with an amazing artistry. I can think of no other chef that is Missy s equal. She has managed the impossible to craft an extremely user-friendly pasta encyclopedia. Any cook, be they professional or passionate amateur, will be well equipped to navigate the prolific world of pasta guided by this beautiful cookbook. It will sit by my pasta pot, ready for action. Jonathan Waxman, chef and author of The Barbuto Cookbook
 
This book is an honest, passionate, and pure ode to pasta in its most celebrated, simplistic, and delicious form a reminder of how two humble ingredients can rock your world and your palate. Pasta will transport you to every region of Italy. More important, it will teach you to trust each of your senses and to instinctually feel your way through pasta making. Athena Calderone, author of the James Beard Award winning Cook Beautiful
 
I ve long admired Missy and her ability to create beautiful, thoughtful, and simply delicious technique-driven dishes with ease. This book is an immersion in the love of craft, storytelling, and dedication to all of that. Kristen Kish, chef, TV personality, and author of Kristen Kish Cooking

In Italy, pasta is more than a food. It is a religion. I was raised with a mother and grandmother in the kitchen rolling out egg pasta dough every day. Flipping through this book, I was reminded of their gestures and loving hands as they worked the dough into multiple shapes and forms. Missy and Talia have explored the far corners of the Italian pasta rituals through storytelling, recipes, and delicate imagery to illustrate how joyful and rewarding pasta making can be. They have captured the essence of the craft and added fine details to foster anyone s desire to master the skill. Bravissime! Massimo Bottura, chef/owner, Osteria Francescana, Modena, Italy
 
A section of Italian-American recipes features good old spaghetti and meatballs, as well as a grown-up baked ziti with aged provolone and caciocavallo. Elsewhere, surprising ingredients and combinations, such as ricotta and Tuscan kale filled cappelletti with fennel pollen turn up in a section of modern classics that successfully riff on traditional entrées. These hearty dishes are as filling as they are full of heart. Publishers Weekly (starred review)

Textauszug
Introduction

My earliest pasta memory was a dish called milk spaghetti, a gooey, unnatural brick-orange tangle of pasta, Campbell s tomato soup, Cracker Barrel Cheddar cheese, butter, and milk baked in the oven, cut into squares, and scooped out of a casserole dish with a spatula. It was passed down to my mother from my grandmother Mildred, a woman with a fairly limited stash of culinary provocations.

Needless to say, as a Jewish kid from Connecticut raised in a kosher home, I wasn t exactly reared on carbonara. It was milk spaghetti and, when we went out to our local Italian spots, fettuccine Alfredo, stuffed shells, and the stray cheese-filled ravioli. But my heart belonged to baked ziti. On the weekends, we were regulars at Leon s, a real Saturday night kind of place with white tablecloths and those ubiquitous garnet-colored Venetian candles that give so many red-sauce joints their Dick Tracy luster. The ziti, topped with about a pound of mozzarella baked to golden perfection, would come careening through the dining room on giant platters. On weeknights, we d do the same thing at Bimonte s, a pizzeria with psych-ward lighting, red-leather booths, and scuffed linoleum floors. I d wash down my ziti with a Foxon Park white birch soda, the local soft drink of choice, while my father tackled a meatball sub and a Pepsi. We d order a pizza on the side.

By the time I was flirting with adolescence, we d taken to buying fresh pasta at a place called Connie s Macaroni, one of many Italian American pastifici in the New Haven area. A jewel box of a shop, it teemed with Italians: mamas picking up red sauce on the way home from Mass; a constant gaggle of older men there only to loiter. We d load up on linguine and fettuccine.

Eventually, we got around to making our own pasta. By then I d cultivated a fascination, hitching along on my mother s trips to the market just to park myself in the dried goods aisle, obsessively scanning the boxes of pasta to try and commit the shapes and their names to memory. She ended up buying me a pasta extruder when I was eleven a white Simac PastaMatic that was nearly impossible to clean. We d make fettuccine mostly, which we d promptly smother in Alfredo sauce.

This is all to say that there was always pasta. Yet while I d love to be able to draw a straight line from my two beloved childhood red-sauce joints to what I do today, I cannot. Nor can I really suggest that my obsession with pasta shapes or my early forays into extrusion were profound bits of foreshadowing. Instead, my path to pasta has been more about chance than fate.

Go F*** Yourself, Lisa. I m Busy.

During my senior year of college, I started cooking professionally at 1789, a New American restaurant in Georgetown. I was making smoked salmon platters, goat cheese crusted racks of lamb, Caesar salad the kind of square-plate food that reigned in 1993. It was hardly enough to inspire a young cook today, but it was a hell of a lot more appealing than a master s degree in psychology. After graduation, I went north and spent a summer filled with French men and terrines as a cook at a fancy restaurant in the Berkshires. By fall, I d enrolled in culinary school in New York. After six months, I was interning with Wayne Nish at March before moving on to the kitchen at Anne Rosenzweig s Arcadia. By 1997, after nearly two years back at March, I returned to work with Anne as sous chef at her second restaurant, Lobster Club.

At the time, Lobster Club was one of the hottest restaurants in New York a converted brownstone on East Eightieth Street that seemed to capture every bit of energy the Upper East Side had to offer. I was in my midtwenties and the daytime sous, which basically meant I d be out most nights just shy of 4:00

Beschreibung
JAMES BEARD AWARD NOMINEE A stylish, transporting pasta master class from New York City s premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes

IACP AWARD FINALIST Missy Robbins brings her extraordinary knowledge and generous heart to teach us to prepare the pastas that made her restaurants, Lilia and Misi, two of the best in the world. Ina Garten, Barefoot Contessa

ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle, Boston Globe ONE OF THE BEST COOKBOOKS OF THE YEAR: Minneapolis Star Tribune, Glamour, Food52, Epicurious

Food trends come and go, but pasta holds strong year after year. Despite its humble ingredients made of merely flour and water or flour and eggs the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes, each with its own unique provenance and enrobed in a favored sauce.

New York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America s most renowned pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian American, regional Italian, and Robbins s own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking.

Whether making pasta sheets for lasagna or stamping out pasta coins for Corzetti with Goat Cheese and Asparagus or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. Evocatively photographed with nearly 100 full-color mouthwatering photos of pasta dishes and twenty images from Italy, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.