The James Beard Award-winning author teaches simple, classic techniques for making fresh, homemade pasta in this beautifully illustrated cookbook.
With hundreds of gorgeous photos from acclaimed food photographer Steve Legato, Making Artisan Pasta introduces readers to the surprisingly simple, deeply rewarding art of pasta making. Aliza Green guides readers through every step of the process, from selecting ingredients and mastering different types of doughs to making a range of classic and creative shapes and flavors.
Green combines easy-to-follow instructions with helpful tips from her many years of experience. She also includes bits of history on pasta traditions in Italy and around the world, making this comprehensive guide the only pasta-making book you'll need.
Named one of the Top 100 Cookbooks of the Last 25 Years for Best Technique and Equipment by Cooking Light

Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Butcher's Apprentice, Making Artisan Pasta (Quarry Books, 2012),The Fishmonger's Apprentice (Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008), Starting with Ingredients (Running Press, 2006), four perennially popular Field Guides to food (Quirk, 2004-2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004), and successful collaborations with renowned chefs Guillermo Pernot and Georges Perrier. A former food columnist for the Philadelphia Inquirer, Philadelphia Daily News, and Cooking Light magazine, Green is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery and for her lively story-telling. Green also leads culinary tours. Green's books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for "Best Single-Subject Cookbook" in 2001 for Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist (Running Press, 2001), which she co-authored with Chef Guillermo Pernot. For more information about Aliza's books and tours or to send her a message, visit her website at alizagreen.com.

James Beard Award-winning author Aliza Green shows you how to use the best ingredients and simple, classic techniques to make fresh, homemade pasta in your own kitchen. *Named one of the Top 100 Cookbooks of the Last 25 Years for Best Technique and Equipment by Cooking Light* With hundreds of gorgeous photos from acclaimed food photographer Steve Legato and easy-to-follow, step-by-step instructions that call for just the simplest ingredients and a handful of unique kitchen tools, making pasta at home has never been easier, more fun, or more delicious. As if you were standing by her side in the kitchen, Aliza offers a thorough course on the art of making pasta, from selecting ingredients and mastering different types of doughs to making a range of classic and creative shapes and flavors. This foundation combined with helpful tips from her many years of experience and bits of history on pasta traditions in Italy and around the world make this the only pasta-making book you'll need. Making Artisan Pasta features:

• Recipes for pasta doughs made completely from scratch, with delicious ingredients including buckwheat and whole wheat flour, roasted red pepper, asparagus, squash, porcini mushroom, and even squid ink and chocolate
• Fully illustrated step-by-step instructions for rolling, shaping, and stuffing dough for gnocchi, lasagna, cannelloni, pappardelle, tagliatelle, ravioli, and dozens of other styles of pasta
• Detailed instructions on how to make the ultimate in pasta: hand-stretched dough
• Chinese pot stickers, Polish pierogi, Turkish manti, and other delectable pastas from beyond its traditional Italian borders
• Artisan tips to help anyone, from novice to experienced, make unforgettable pasta