Learn How to Make Pasta with Americas Test Kitchen

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This book is filled with big, beautiful photos and step by step instructions for making fresh pasta in your own home. I love the recipes that accompany this book that are perfect for serving when you make your own fresh pasta. You will absolutely love this book. This is great for gift giving by this holiday season, along with a beautiful pasta bowls, serving spoons and nice quality kitchen towel

Making pasta from scratch is one of life’s elemental culinary pleasures. The tactical (and fun!) kitchen exercise forces you to slow down and literally feel what you’re doing. 

In Fresh Pasta at Home, America’s Test Kitchen teaches you how to make four master pasta doughs, egg dough, semolina dough, whole-wheat dough, and gluten-free dough, along with several flavor variations. Whether you use a hand-crank machine, electric machine, extruder, or rolling pin and elbow grease, you can make incredible pasta from scratch using ATK's rigorously tested techniques. With plenty of step-by-step photos, we also guide you through everything you need to know to roll out down into sheets and cut it into strands, form dough into shapes, and make filled pastas and extruded pastas. Then, nearly 100 recipes for finished dishes help you really showcase your handmade creations.

Fresh Pasta at Home features recipes for:

• More than a dozen doughs: Pasta doughs made with eggs, semolina, whole grains, vegetables, and even gluten-free flours are proportioned for perfect results whether you're using a machine or not.

• Strand pasta: Spaghetti al Limone; Tagliatelle with Artichokes and Parmesan; Bucatini al Fuoco

• Hand-shaped pasta: Orecchiette with Broccoli Rabe and Sausage; Fileja with ’Nduja Tomato Sauce; Gnocchi with Fontina Sauce

• Stuffed pasta: Short Rib Agnolotti with Hazelnuts and Browned Butter; Butternut Squash–Filled Cappellacci; Cheese Ravioli with Pumpkin Cream Sauce

• Baked pasta: Lasagna Verde alla Bolognese; Wild Mushroom Lasagna; Three-Cheese Manicotti with Meat Sauce

• Mix-and-match sauces: Pair your favorite shapes with any of these, including quick tomato sauces, even quicker olive oil sauces, long-simmered meaty sauces, and pestos.

The rewards of pasta making go beyond serving and enjoying a great dinner. Not only will you get to bask in admiration of those around your table as they marvel at your pasta-making prowess, but you’ll also have added a fantastic new skill to your kitchen repertoire. 

About America’s Test Kitchen

America’s Test Kitchen has been teaching home cooks how to be successful in the kitchen since 1993. Our mission is to empower and inspire confidence, community, and creativity in the kitchen. Millions watch our two shows on public television, read our two flagship magazines (Cook’s Illustrated and Cook’s Country), and rely on our books, websites, videos, and podcasts. America's Test Kitchen is located in a state-of-the-art Boston facility with 15,000 sq. ft. of test kitchen and studio space. More than 50 test cooks exhaustively test recipes until we arrive at the best version. A panel of 60,000 highly engaged volunteer home cooks provides detailed feedback on our recipes so we know they work every time. We also rate cookware and supermarket ingredients to help home cooks select the best-quality products.