Search Results for the-long-and-the-short-of-pasta

The Long and the Short of Pasta showcases the best Italian pastas from across the country. With dishes from Tuscany to Rome, this book brings to life the soul of Italy.

Author: Katie Caldesi

Publisher: Hardie Grant

ISBN: 1784881694

Category: Cooking

Page: 176

View: 557

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The Long and the Short of Pasta showcases the best Italian pastas from across the country. With dishes from Tuscany to Rome, this book brings to life the soul of Italy. Katie and Giancarlo Caldesi bring together a collection of incredible pasta dishes inspired by their lifetime travelling Italy and cooking Italian food. Enjoy dishes such as a Roman potato gnocchi in a tomato sauce, spaghetti with sardine and wild fennel sauce from Sicily and scialatielli with a porcini and pancetta sauce from the Amalfi Coast. Covering the basics of making fresh pasta and the perfect sauces to pair them with, this will give anyone the confidence to master the art of Italy's most beloved ingredient. As with all of the Caldesi's books, it will include gorgeous photographs of the Italian landscape and city portraits paired with personal travel musings and historical anecdotes about the origins of the recipes.
2018-10-02 By Katie Caldesi

The Long and the Short of Pasta showcases the best Italian pastas from across the country. With dishes from Tuscany to Rome, this book brings to life the soul of Italy.

Author: Giancarlo Caldesi

Publisher: Hardie Grant Publishing

ISBN: 9781784882105

Category: Cooking

Page: 176

View: 838

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The Long and the Short of Pasta showcases the best Italian pastas from across the country. With dishes from Tuscany to Rome, this book brings to life the soul of Italy. Katie and Giancarlo Caldesi bring together a collection of incredible pasta dishes inspired by their lifetime travelling Italy and cooking Italian food. Enjoy dishes such as a Roman potato gnocchi in a tomato sauce, spaghetti with sardine and wild fennel sauce from Sicily and scialatielli with a porcini and pancetta sauce from the Amalfi Coast. Covering the basics of making fresh pasta and the perfect sauces to pair them with, this will give anyone the confidence to master the art of Italy’s most beloved ingredient. As with all of the Caldesi’s books, it will include gorgeous photographs of the Italian landscape and city portraits paired with personal travel musings and historical anecdotes about the origins of the recipes.
2018-05-31 By Giancarlo Caldesi

Flat , long pasta such as fettuccine , tagliatelle and linguine are also best with sauces which cling when strands are picked ... Tubular and shaped short pasta retain the accompanying sauce well and are easy to pick up with most sauces ...

Author: N. S. W.) Family Circle (Sydney

Publisher: Allen & Unwin

ISBN: 0864114141

Category: Cookery (Pasta)

Page: 111

View: 570

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One of a series of family cookbooks sponsored by Family Circle magazine, this cookbook focuses on recipes which use pasta as its main ingredient. Each of the over 100 recipes features colour photographs. Each recipe is rated for ease of preparation, for ease of use and understanding. There is also an indication of how long a dish will take to prepare. All of the recipes are double-tested and double-tasted.

In the softening room, the long pasta was hung as close to the floor as possible, while the short forms were laid on racks, also close to the floor.

Author: Silvano Serventi

Publisher: Columbia University Press

ISBN: 9780231124423

Category: Cooking

Page: 439

View: 546

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Chronicles the history of pasta, describing its origins in China and Italy and examining its spread around the world and its evolution into its innumerable modern varieties.

About Pasta The versatility of pasta makes it popular and convenient for today's meals . ... FUSILLI : Long or short spring - shaped pasta .

Author: Betty Crocker

Publisher: Rodale

ISBN: 157954326X

Category: Cooking

Page: 464

View: 607

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Everything you need to make quick meals that taste great and doesn't keep you in the kitchen too long.
2000-11-01 By Betty Crocker

As we sat around the table, they'd pour all the pasta (sauce and all!) ... We can divide the pasta world into three groups: short, long, and stuffed pastas.

Author: Chef James Tahhan

Publisher: Penguin

ISBN: 9781101990452

Category: Cooking

Page: 304

View: 836

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The debut cookbook from the star co-host of Telemundo’s Emmy winning morning show, Un Nuevo Dia, celebrity chef James Tahhan, who has become a household name by offering expert culinary advice with his signature WOW factor. Trained at the prestigious Le Cordon Bleu, Chef James is known for world-class Pan Latin cuisine at his award-winning restaurant, but his passion extends far beyond his restaurant’s kitchen. When it comes to learning about food, preparation, and everyday cooking, this innovative chef is hard at work finding simple and efficient ways to make your kitchen a creative yet comfortable space in your home. Drawing on his roots as a young home chef, Tahhan shows that anyone can make delicious and impressive dishes for all types of casual and formal occasions. In his debut cookbook, Chef James focuses on simple, high-quality ingredients from different parts of the world and blends them with Latin flavors to create extraordinary food. In addition to the array of spectacular recipes, James invites readers to go behind the scenes of his life as a professional chef, sharing valuable tricks of the trade to help you avoid common kitchen errors, be creative when you miss a step or two, pick the best ingredients at the farmers’ market and the supermarket, and learn foolproof shortcuts for faster food preparation. Whether you already love to cook or are just starting out, Chef James takes home cooking to another level with simple and wholesome meals that are sophisticated, flavorful, and exceptional.
2016-09-13 By Chef James Tahhan

EXTRUDED PASTA SHAPES Ziti: Long-cut pasta tubes Anellini: Little pasta rings, ... like thick spaghetti with a hole in the center Macaroni: Short-cut pasta ...

Author: Lucy Vaserfirer

Publisher: Harvard Common Press

ISBN: 9781592339488

Category: Cooking

Page: 208

View: 769

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At last, a cookbook about pasta-making that covers all kinds of pasta machines—both manual and electric, and also stand-mixer pasta attachments—and that delivers foolproof recipes sure to make you an expert noodle master in no time! Homemade pasta is easy, fast, and fun. It tastes better than boxed pastas from the store. And, while-store-bought pastas do indeed come in a variety of shapes, they all have basically one bland and unexciting flavor; by contrast, as this wide-ranging and deliciously inventive book shows, making pasta by hand at home lets you create and enjoy dozens and dozens of different flavors of noodles. In her previous books—on such subjects as searing, marinating, and cast-iron cooking—chef, cooking teacher, and food blogger Lucy Vaserfirer has earned a reputation for expertly and gently translating the methods of master chefs into simple-to-follow, step-by-step instructions that let home cooks cook like the pros. Here, Lucy does the same for pasta-making, showing you how easy it is to use a sheeter or an extruder of any type, manual or electric, to create tasty pastas that will please everyone from grown-up gourmands to picky kids who want pasta at nearly every meal. Lucy shares in these pages terrific purees that you can make, using a blender or a mixing bowl, that you then can turn into all sorts of flavored pastas, from the familiar tomato or spinach pastas to noodles flavored with herbs like basil or tarragon, spices like pepper or saffron, and other flavors, such as a Sage Brown Butter Pasta that incorporates a flavored butter. She teaches you how to make every kind of pasta shape with your pasta machine, including ones you can't find in stores. She includes durum and semolina pastas, the most common kinds, as well as buckwheat, ancient-grain, and gluten-free pastas. She even shows how to make Asian noodles, such as udon, soba, and ramen, with your pasta machine. Whether you are a first-time owner of a pasta maker or a seasoned pro looking for exciting new ideas, this book has more than 100 splendid recipes, plus loads of clever tips and tricks, that will make you love your pasta machine and use it often.
2020-08-04 By Lucy Vaserfirer

This is the story of pasta.

Author: Rachel Roddy

Publisher: Penguin UK

ISBN: 9780241986646

Category: Cooking

Page: 352

View: 372

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This is the story of pasta. In it, Guardian columnist and award-winning food writer Rachel Roddy condenses everything she has learned about Italy's favourite food in a practical, easy-to-use and mouth-watering collection of 100 essential pasta and pasta sauce recipes. Along with the recipes are short essays that weave together the history, culture and the everyday life of pasta shapes from the tip to the toe of Italy. There is pasta made with water, and pasta with egg; shapes made by hand and those rolled a by machine; the long and the short; the rolled and the stretched; the twisted and the stuffed; the fresh and the dried. The A-Z of Pasta tells you how to match pasta shapes with sauces, and how to serve them. The recipes range from the familiar - pesto, ragù and carbonara - to the unfamiliar (but thrilling). This is the definitive guide to pasta from one of the best food writers of our time. ________________________ 'I love this book. Every story is a little gem - a beautiful hymn to each curl, twist and ribbon of pasta.' Nigel Slater 'Rachel Roddy describing how to boil potatoes would inspire me. There are very, very few who possess such a supremely uncluttered culinary voice as hers, just now' Simon Hopkinson 'Rachel Roddy's writing is as absorbing as any novel' Russell Norman, author of Polpo 'Roddy is a gifted storyteller, and a masterful hand with simple ingredients' Guardian Cook
2021-07-08 By Rachel Roddy

You can commonly available and this is a choose from short pasta such as simple mixture of wheat flour , eggs , macaroni or penne or long pasta such water ...

Author: Lesley Mackley

Publisher: Penguin

ISBN: 1557883750

Category: Cooking

Page: 192

View: 955

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A second compilation of versatile pasta dishes contains eighty all-new recipes, including both updated editions of classic pasta favorites and innovative culinary treats, and provides helpful tips on how novice and experienced chefs alike can create their own pasta, sauces, and fillings. Original.
2002-02 By Lesley Mackley

TYPES OF PASTA Italians eat about 30kg of pasta per head annually, and about eight large commercial companies, plus numerous ... PASTINA OR PASTA CORTA MINUTA (VERY SHORT PASTA) These are the tiny shapes made for use in broths and soups ...

Author: Antonio Carluccio

Publisher: Quadrille Publishing Ltd

ISBN: 9781849495257

Category: Cooking

Page: 224

View: 856

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At last, the ultimate book on pasta from the master of Italian cookery! Pasta's huge variety of shapes, textures and flavours makes it the perfect basis for every kind of meal, from sophisticated dinner parties to simple suppers at home. In his exciting new book, Antonio Carluccio shares his love of Italy's favourite food, providing innovative and exciting recipes for soups, main courses, salads and even desserts. To begin, clear and detailed instructions are given for making fresh pasta, opening up a whole new range of possibilities from making your own basic egg pasta to adding unusual colours and flavours like spinach and squid ink. Over 100 inspirational recipes for both fresh and dried pasta follow, ranging from the simple and traditional like Spaghetti Al Aglio, Olio E Peperoncino (with garlic, oil and chilli) and classics with a twist like Trofie al Pesto di Erbe e Noci (with walnut and herb pesto) to the truly unusual and luxurious, such as and Trullo di Zitoni (a deeply savoury baked lamb, herb and mushroom pasta pie). Also featured is a wealth of ideas for varying the basic recipe to produce numerous different dishes, according to taste and seasonal availability.
2014-03-27 By Antonio Carluccio

Fusilli Usually long strands resembling a telephone cord , but also the name for short spiral pasta . Spaghetti “ Lengths of cord .

Author: Susan Westmoreland

Publisher: Hearst Books

ISBN: 1588163989

Category: Cooking

Page: 832

View: 236

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We all need a little help in the kitchen, and there's no more reliable guidebook than the one you hold in your hands.
2004-03 By Susan Westmoreland

Pasta, short Pasta corta PAHS-tah KOHR-tah grains & cereals Pasta that is compact, thicker, and denser than the long variety. Pasta machine Maquina de hacer ...

Author: Lourdes Castro

Publisher: Ten Speed Press

ISBN: 9781580084017

Category: Cooking

Page: 336

View: 223

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Welcome to the first comprehensive bilingual culinary dictionary created specifically for food, wine, and travel aficionados. Teacher, translator, and author Lourdes Castro deftly explains the differences—subtle and otherwise—among the cuisines of Spanish-speaking regions and offers a pronounciation for each term. Eat, Drink, Think in Spanish features 2,000 entries for ingredients, cooking methods, condiments, traditional dishes, kitchen equipment, and beverages. The Spanish-English portion will help you break through the language barrier to interpret and understand food and drink en español, and the English-Spanish part will reveal the most accurate translation for your best-loved foods and favorite cooking techniques.
2009-12-01 By Lourdes Castro

Imagine a company that makes both short and long pastas. The short pasta makes up # of all the pasta. Eight different shapes of short pasta, ...

Author: Lori Barker

Publisher: Teacher Created Materials

ISBN: 9781433335518

Category: Juvenile Nonfiction

Page: 32

View: 914

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Practice working with fractions, decimals, and percentages while learning how popular food items are made! This title encourages readers to practice operations, teaching them how to compare and combine fractions using the greatest and least common denominator. With exciting images, easy-to-read text, engaging practice problems, clear mathematical diagrams, and STEM themes, this fun book will leave readers feeling more confident about their mathematical skills, encouraging them to practice outside of the classroom too! This 6-Pack includes six copies of this title and a lesson plan.
2012-01-13 By Lori Barker

Imagine a company that makes both short and long pastas . The short pasta makes up } of all the pasta . Eight different shapes of short pasta , including ...

Author: Lori Barker

Publisher: Teacher Created Materials

ISBN: 1433334534

Category: Juvenile Nonfiction

Page: 32

View: 836

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Uses fractions, decimals, and percentages to explain how such food products as orange juice, pasta, and fortune cookies, are made.
2012-01-27 By Lori Barker

For short pasta, the dough passes from the extrusion auger to a head designed to take circular dies (Figs 13.5a,b). Short goods dies of varying ...

Author: J. Scott Smith

Publisher: John Wiley & Sons

ISBN: 9780470289976

Category: Technology & Engineering

Page: 524

View: 413

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Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.
2008-02-28 By J. Scott Smith

Long Noodles Pasta lunga are long enough to twist around a fork. Here are SOme favoriteS: spaghettispaghetti” the classic Italian pasta capellini ...

Author: Rick Steves

Publisher: Hachette UK

ISBN: 9781631217494

Category: Foreign Language Study

Page: 464

View: 988

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Buon giorno! From ordering calamari in Venice to making new friends in Tuscan hill towns, it helps to speak some of the native tongue. Rick Steves, bestselling author of travel guides to Europe, offers well-tested phrases and key words to cover every situation a traveler is likely to encounter. This handy guide provides key phrases for use in everyday circumstances, complete with phonetic spelling, an English-Italian and Italian-English dictionary, the latest information on European currency and rail transportation, and even a tear-out cheat sheet for continued language practice as you wait in line at the Sistine Chapel. Informative, concise, and practical, Rick Steves' Italian Phrase Book and Dictionary is an essential item for any traveler's zainetto.
2017-03-07 By Rick Steves

To simplify matters, what I suggest you do is to have four or five different shapes in your cupboard (two long, two short and one small, let's say).

Author: Anna Del Conte

Publisher: Pavilion

ISBN: 9781910904466

Category: Cooking

Page: 208

View: 848

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Anna Del Conte is widely recognised as the doyenne of Italian cooking. Her books include
2015-09-17 By Anna Del Conte

These products may be broadly classified as either short or long goods . Internationally , the most well - known long goods are spaghetti ( of various ...

Author: Gavin Owens

Publisher: CRC Press

ISBN: 0849312191

Category: Technology & Engineering

Page: 256

View: 742

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Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, Cereals Processing Technology reviews the range of cereal products and technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors benchmarking their operations against the best prices in their sector and across cereals processing as a whole. Part 1 looks at cereal and flour production, with chapters on cereal and production methods and flour milling. There is also a chapter on the increasingly important and controversial area of cereal biotechnology and its application to wheat, barley, rice, and maize. Part 2 looks at how these raw materials are then processed into final products for the consumer. There are chapters on rice and rice product production, pasta and Asian noodle processing, the manufacture of breakfast cereals, malting, and breadmaking. Chapters look at the increasing diversity of cereal products, at current best practice in manufacturing processes, and emerging trends in the technologies for particular products. Cereals Processing Technology provides an authoritative guide to some of the key technological developments both within particular sectors and across cereals processing as a whole.
2001-04-12 By Gavin Owens

In the US and other countries with large quantities of maize, wheat starch is ... Baroni (1988) groups all pasta products into four categories: long, short, ...

Author: R. Henry

Publisher: Springer Science & Business Media

ISBN: 9789400915138

Category: Technology & Engineering

Page: 488

View: 558

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Cereal uses range from human food and beverages to animal feeds and industrial products. It is human food and beverages which are the predominant uses covered in this book, since the nutritional quality of cereals for animal feed is described in other publications on animal nutrition, and industrial products are a relatively minor use of cereals. Cereals are the main components of human diets and are crucial to human survival. Three species, wheat, rice and maize, account for the bulk of human food. Barley is the major raw material for beer production and ranks fourth in world production. Other species such as sorghum are regionally important. This book covers all the major cereal species: wheat, rice, maize, barley, sorghum, millet, oats, rye and triticale. Specific chapters have been devoted to a description of the major end-uses of each of the species and to definition of the qualities required for each of their end uses. The functional and nutritional quality of cereals determines their suitability for specific purposes and may limit the quality of the end product, influencing greatly the commercial value of grain. An under standing of the factors that determine grain quality is thus important in the maintenance of efficient and sustainable agricultural and food production. The biochemical constituents of the grain that determine quality have been described in chapters on proteins, carbohydrates and other components. An understanding of the relationships between grain composition and quality is important in selecting grain for specific uses.
2012-12-06 By R. Henry

used to describe a dish in which pasta is the chief ingredient, ... We'd have to distinguish between, for instance, long pasta and short pasta, ...

Author: Luca Spaghetti

Publisher: Penguin

ISBN: 9781101514061

Category: Biography & Autobiography

Page: 256

View: 854

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"Luca Spaghetti is not only one of my favorite people in the world, but also a natural-born storyteller. . . . This [is a] marvelous book." -Elizabeth Gilbert When Luca Spaghetti (yes, that's really his name) was asked to show a writer named Elizabeth Gilbert around Rome, he had no idea how his life was about to change. She embraced his Roman ebullience, and Luca in turn became her guardian angel, determined that his city would help Liz out of her funk. Filled with colorful anecdotes about food, language, soccer, daily life in Rome, and Luca's own fish-out-of-water moments as a visitor to the United States-and culminating with the episodes in Liz's bestselling memoir, told from Luca's side of the table-Un Amico Italiano is a book that no fan of Eat, Pray, Love will want to miss.
2011-04-26 By Luca Spaghetti

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