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Homemade rules in the kitchen, and everyone from bakers to canners and picklers know it. Culinary enthusiasts and hungry home cooks are exploring classic skills again - and making homemade, hand-shaped pasta is on the rise. With the simplest ingredients and easy-to-follow instructions, Making Fresh Pasta teaches you how to make your own pasta and noodles by hand. The fully illustrated step-by-step tutorials will walk you through the entire tasty process, from mixing dough, rolling and shaping pasta through cooking, serving and storing pasta later. Going way beyond noodles, this book includes tutorials on gnocchi, Chinese pot stickers, pierogi and dozens of other world pastas. Through chef Aliza Green's expertise and encyclopedic knowledge of all things culinary, you will learn everything there is to know about making fresh, delicious pasta in your home kitchen. You'll never look at the supermarket pasta aisle the same way again. Making handmade, homemade pasta has never been easier.
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About the Author

ALIZA GREEN is a chef and food industry consultant. She has written thirteen cookbooks, including a James Beard Award winner and four for Quarry Books: Making Artisan Pasta, Soupmaker's Kitchen, Fishmonger's Apprentice, and Butcher's Apprentice. Making Artisan Pasta was named by Cooking Light as one of their Top 100 Cookbooks of the Last 25 years. She is also the chef-manager of Baba Olga's Cafe & Supper Club in Philadelphia, which marries global flavor with locally sourced, sustainably harvested ingredients.

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