Flour + Water

An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + 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 + 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 + water's dough room, anyone can learn to make amazing pasta at home.

Preface: The Origins   
Preface: The Story Continues
Introduction                                                   

THE DOUGH  
How to Make Pasta Dough   
Egg Dough
Hand-Rolled Semolina Dough
Extruded Pasta Dough

How to Cook the Pasta
How to Use These Recipes

THE RECIPES
Summer 
Autumn 
Winter 
Spring 

Sources
Acknowledgements
Index