Only when you have tried a fresh fettuccini, or a home-made ravioli can really understand the brilliance of this simple Italian masterpiece. Pasta is both the easiest and most complex piece of cookery there is. Anyone can make pasta, but mastering pasta on the other hand is something els and Thomas McNaughton has done it. If you want to learn from a true master, you need Flour and Water.
Flour and Water: Pasta by Thomas McNaughton
€40.03 (incl. tax)
An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco’s hottest Italian restaurant, flour and water.
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 and 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 and water’s dough room, anyone can learn to make amazing pasta at home.
Flour and Water is a true epitome of modern pasta making and what better way to learn to make pasta than with one of our exclusive Flour and Water pasta making kits. Choose from the Pasta Making Essentials, Ravioli or Pro and begin making pasta at home today. Each kit comes with ingredients, equipment and a copy of Flour and Water by Thomas McNaughton
“Without a doubt, Thomas represents the new American chef who is bringing pasta to the forefront of American cuisine. His passion is on display daily at flour + water and this book allows you to immerse yourself in the world of a truly talented chef.”
–Michael Tusk, chef/owner of Quince and Cotogna
“Pasta is my life. And for me, it is always such a rare and beautiful thing when someone else shares your passion and dedication to such a simple thing as a noodle. Thomas not only writes about pasta, but you get the sense when reading flour + water that it is his life too.”
–Marc Vetri, chef and author of Rustic Italian Food
“You might think that a comprehensive tutorial in pasta making would be dry, but you’d be wrong. I read flour + water in one sitting, fascinated by the lively story of one of San Francisco’s great restaurants and the smartly written, easy to follow recipes. This is an enchanting, inspiring book.”
–Daniel Patterson, chef and author of Coi
“There is a romantic, rustic, mysterious consonance about both Thomas and flour + water. It’s easy to lose yourself in each recipe’s seeming simplicity before–WHOOSH!–you’re consumed with complexity, wisdom, expertise, and sincerity you might have never expected. This is my favorite part about great chefs and their food.”
–Christina Tosi, chef/owner Momofuku Milk Bar
“Flour + Water is nothing short of brilliant. For anyone who adores great pasta and wants to truly understand the craft behind it, this gorgeous cookbook is a must-have. Thomas is creative, passionate, and has amazing energy; he also has the hands of a nonna–a rare thing for sure. I’m going to go make pasta!”
–Barbara Lynch, chef and restaurateur
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