Use Rachel Roddy’s acclaimed A-Z of Pasta to master the art of this Italian classic – with practical, comprehensive recipes for every pasta shape you can dream of. Armed with your 00 flour, pasta ridger and pasta cutter, you’ll have the world of pasta shapes at your fingertips.
00 flour is the essential ingredient for springy, elastic pasta dough – use it with water alone, or include an egg for the finest fresh pasta dough. While Semolina rimacinata is a finely ground hard durum wheat, traditionally used across Italy for traditional dried pasta.
Top your homemade pasta with a sauce to be proud of, using Italy’s favourite variety San Marzano tomatoes. As Rachel Roddy says herself, “tomatoes should be deep red and fleshy with a rounded taste, both savoury and sweet, and the juice should be just as palatable, with no bitter or metallic aftershock.”
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