The Quintessential Pasta Cookbook

By Pat Bowman

Tired of the usual pasta recipes that you serve on the nightly dinner table? Then The Quintessential Pasta Cookbook is for you.I hope to take you on a culinary Journey of Pasta delights from the all time simple favorites like Fettuccine Alfredo with a twist to more Gourmet pasta dishes ,your family and friends will think you went to Culinary school. I hope you will enjoy these recipes., i personally Created straight from the my heart and my kitchen to yours.

• Language: English
• Publisher: Pat Bowman
• Release date: Oct 2, 2014
• ISBN: 9781310638206

Pat Bowman

Pat Bowman is a retired chef, and also cookbook author. He was born and raised in The Pacfic North West where he spent most of his life growing up. Growing up in the country taught him how to appreciate and also use fresh ingredients in his cooking. This love for using the freshest ingredients turned into a passion for cooking. Pat loves to teach others how to cook and he loves every aspect of cooking from preparing the dish to smelling it cooking and sharing it with friends.Pat studied culinary arts . now a retired Chef with over 25 years in the Food service Industry working in bistro’s and hotels Whom eventually moved to Illinois’ and met the love of his life. Patrick decided to start writing cookbooks so that he could share his love for food and cooking with everyone else. When he’s not in the kitchen, he’s probably Mtn Biking, gardening or traveling.

Book preview

Introduction to Pasta:

Pasta has long been a staple food of Italian cuisine, dating back to 1154 Sicily. Typically, pasta is a noodle made from unleavened dough of durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried or fresh. For reference in this eBook both categories, dried or fresh pasta will suffice, but my personal preference always leans to Fresh. One cannot even compare the use of fresh ingredients’ in cooking, when it comes to taste and quality.

Pasta is generally served with some type of sauce; the sauce and the type of pasta are usually matched based on consistency and ease of eating. Northern Italian cooking uses less tomato sauce, garlic and herbs. In Northern Italy white sauce is more common. However Italian cuisine is best identified by its individual regions.

Pasta is generally a very simple dish but different recipes exist because it is considered one of the most versatile food items ever created by man. In this eBook The Quintessential Pasta Cookbook.

I hope to take you on a culinary Journey of Pasta delights from the all time simple favorites with a twist to Gourmet pasta dishes your family and friends will think you went to cook school. I hope you will enjoy recipes.

How to Make the Pasta:

Want to know how to make your own homemade pasta? Making fresh pasta from scratch is easy to learn and a great skill for every cook to know. Fresh pasta is world's tastier than anything you can buy in the store. It's a very simple process and uses only three ingredients. Your dinner guests, however, will be deservedly impressed. Let me show you how easy it is with my homemade pasta recipe with step-by-step instructions.

Makes 1 Pound

Ingredients:

2 Cups Flour

3 Large eggs

1/2 teaspoon salt

Directions:

Place the flour in a mound on a clean countertop or cutting board and make a well in the center. Put the eggs and salt into the well.

Whisk the eggs together with a fork without disturbing the flour.

Using a fork, gently incorporate the flour into the egg mixture a little at a time.

Once you have incorporated all of the flour together with the egg using a fork, switch to a bench knife or use your fingertips to blend the mixture together well. After the wet and dry