[Sca-cooks] handmade pasta

[johnna holloway]

There are differences between pasta recipes that make a difference as to 
texture and taste. Number and amount of eggs or no eggs, type of flour, 
semolina flour, etc. There are hundreds of variations.

I have this great newish book--- PASTA The Story of a Universal Food by 
Silvano Serventi & Francoise Sabban. NY: Columbia University Press. 2002

It goes in depth into the sources and history behind pasta; 
unfortunately it's not that easy to read. It's a translation and it may 
be the fault of the translator. Full bibliography and footnotes.

You might also like The Complete Book of Pasta and Noodles
by: Cooks Illustrated which also came out in 2002.


Johnnae

Stefan li Rous wrote:
> I've never tried to make handmade pasta. Have others on this list? 
> Thanks,
>   Stefan