An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water.
From San Francisco’s wildly popular Italian restaurant,
flour + water, comes this complete primer on the craft of pasta
making. 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.