Flour + Water: Pasta [A Cookbook]

I tend to read, in detail, cover to cover any book I purchase. With cookbooks I also try making at least some of the key recipes. I find, no matter my overall opinion, there is usually something to be learned, if one remains open to it. The book, while hardly game changing, was worth the read and cooking effort. As with most cookbooks that I have read, it has it’s plusses and minuses. I though the recipes for sauces are quite well done. I especially enjoyed the Bolognese Ragu and will likely use it as a standard. While the recipes for pasta dough covered four basic types the recipes were not quite to my liking. While I love eggs, the egg based pasta dough (20 yolks) was far too egg laden for my comfort. The recipes for a variety of pasta dishes by season and region were, for the most part, good and a nice way to present them. But, I think, the over use of difficult and expensive ingredients are a bit much for the home kitchen. While I have no problem with a chef celebrating, and advertising, his restaurants dishes it might be a good idea to offer the home cook alternatives to the more exotic ingredients. In every such recipe those alternatives do exist. It would be a better book had he, and other chefs of like mind, were to do so. This is not rocket science and Amazon has several books on ingredient substitution worth reading. The author is spot on with what is required to properly cook pasta: a sufficient volume of salted water, tasting along the way, describing what al dente really means, and by completing cooking the pasta in the sauce pan. The author’s thoughts regarding pasta and Italian cooking in general were well presents and should prove useful to the general reader. For example, while he describes and celebrates hand rolled pasta he also admits to making machine rolled pasta. His position that hand forming the pasta shapes on a wooded board rings true. The wood board does in fact add a welcome texture to the pasta. That said, a useful book that only suffers from a few excesses of similar chef cookbooks.

very nice book! i cannot wait to start using it! the recipes look very interesting and the design of the book is very pretty. it has many pictures to show how the process is done

I bought the book a few weeks ago and have tried out a few recipes already. for reference, I'm an experienced home cook, but a complete pasta making novice (as in my first pasta making experience was two weeks ago) and I live in a large city with lots of grocery options.(also, everything is available online these days) i think the recipes are completely workable and he offers substitutions, ideas and options to make the recipes simpler. My first try was Tagliatelle Bolognese. yes, it takes a long time, but there is no such thing as "short-cut Bolognese" unless you want to eat some weird bastardized American version - and if that's the case, you are looking at the wrong book. His recipe used easy to find ingredients, instructions were clear cut and the final result was super super yummy. Pizzoccheri with speck braised Cabbage, Potato and Fontina also turned out well. I couldn't find Savory cabbage so i used regular cabbage. I used speck, but you could use some other smoked pork belly or prosciutto and it would probably turn out just fine. All said, a great buy and I plan on plowing through the rest of the recipes (and gaining 10 lbs)

This was a great book, from an American Sicilian I was curious to see how it would be put together. I had seen the book online however had not held it before. The book has some amazing information that takes some serious time reading to get a full understand not just on pasta but what goes into making the perfect pasta. Along with pasta there is information on meats, cheeses, and nonno and nonna's way of doing things. This book is perfect for someone looking for a different way of eating pasta while also obtaining that Italian cultural influence. Finally the recipes are broken down into Summer Autumn Winter Spring I would recommend this to anyone who has a friend who likes to eat healthy and is not scared of eating wonderful carbs!

Now here's a book that not only contains some great recipes, but is a joy to look at. The paper used is wonderful and when in hand it feels like a quality product. The photography is also very well done. I've made several of the recipes and so far they have been stop on...I have also enjoyed just sitting down and leafing through the book and enjoying the images. A great gift for the cook in the family.

I gave my partner the KitchenAid pasta making attachment for his birthday and also got him this book. Simply: OMG. For the first outing, he made Tagliatelle Bolognese and it was, and I am not exaggerating, the best home-cooked meal I've had in years, maybe ever. We're both very good cooks whose mothers are very good cooks, so this is really saying something. It's one of the best meals I've had since I ate at the actual Flour and Water eight years ago. The instructions were clear and straightforward, and the book is beautifully designed and printed. Get it, even if you're not making your own pasta. The sauce... OMG.

I call this book my, "pasta bible". I cannot say enough great things about the recipes, helpful hints and detailed guidance throughout the recipes. You have to read the entire book. You cannot just open to a recipe and make it work. The history of these fabulous men and how they got to where they are as well as well as how making great pasta happens. You will not be disappointed! I own a small Italian deli and market and use several of the recipes through out this book. We sell out every time!! The Bolognese is superb and our best seller by far. Even for the home chef...essential pasta making info that will help you make the silkiest pasta ever! Kudos to Thomas and gang. Some day I will get to the actual Flour + Water establishment!

A wonderful book for the amateur or professional cook. Beautifully laid out, great pics and stories (I read the whole book in one sitting). Lots of insight on pasta; making it, cooking it, and using it with seasonal ingredients. A must read for professional cooks looking to learn more about pasta or searching for insight and inspiration. Sure to become a must have book in the libraries of professional chefs. I own a couple of restaurants and I will recommend that all our cooks looking to learn more about pasta read it. Very accessible and easy to understand. You won't be dissappointed.

Very nice book! With good explanations and photos.

This pasta book was recommended to me and it has not disappointed. I love the step by step procedure and the tips to use store bought pasta if preferred. Well presented, great photos, better recipes. You will not be disappointed.

Beautiful book. Recipes are excellent and comprehensive. Pictures are not only stunning but also detail the steps of some of the more complicated fresh pastas. I love how the book is divided by season, can't wait until spring to try out new pastas. This book is just too cool!

Such inspiring recipes I can't decide where to start. Well written, clear, attractive. Some of the recipes are a bit daunting, but short-cuts are suggested, and if you have the luxury of time then what better way to spend it?

Great recipe book. Simple instructions to follow. Amazing food.