The fresh and stuffed pasta

Techniques, recipes and history of an ancient art
by Roberta Schira

"It seems anachronistic to write a treatise on home-made pasta, in a world characterized by increasingly accelerated pace. In the daily food universe, one of the greatest merits of a cookbook is the presence of quick and easy recipes. If most people do not find time to cook a decent sauce, how could experiment with noodles  and tortellini? The truth is somewhere in between. The homemade pasta certainly requires time, but is easier to prepare than you think. What matters is only the practice and a bit of knowledge".

Any sauce purchases more flavor if placed on a fresh noodle. It’s this, in essence, the motto of the author that among all the territories of the Italian gastronomy, chose the more complex and difficult to describe in a book. That of fresh and filled pasta is mostly an artisanal and home production, who brings a bit the flag of our culture on the table. Countless, then, the types and varieties, at least as there are regions, cities, villages, neighborhoods and even families who may still proudly boast a tradition and preserve jealously recipe and preparation method of a all-Italian proprietary. 

Roberta Schira decided, therefore, to face an arduous task: groped a first systematic coding of all sizes of pasta filled and fresh in Italy. Well two hundred and fifty recipes collected and assembled in a guide to discover its ancient and fascinating origins, in an anthropological journey through the history, geography and, of course, the ingredients, techniques and secrets to prepare the best 'home-made pasta'. Next, then, those of tradition there are fifty new brand dedicated to all those who are already knowledgeable experts or, conversely, want to learn to enjoy the unique pleasure of kneading, roll pastry, cut to size, shape with hands and stuff, trying to make every day a new and authentic 'magic shots rolling pin'.

Page 351, € 16.80
Ponte alle Grazie Publisher (series "The reader Gourmet")

The Editor