Reddit reviews Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]

Mastering Pasta by Marc Vetri has a chapter dedicated to semolina pasta. It focuses on extruding, but you can cook them fresh as well. There's also a recipe for gnocchi sardi which is made with semolina and always cooked fresh.

I know you've already got a ton of suggestions but, I highly recommend this book

Mastering Pasta by Marc Vetri

https://www.amazon.com/gp/aw/d/1607746077/ref=mp_s_a_1_1?ie=UTF8&qid=1484998931&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=mastering+pasta&dpPl=1&dpID=61FMdoMqdnL&ref=plSrch

I have this book. It's alright, I think I wanted something with more exotic shaping guides, but the internet has been good for that.

>authentic, multi-regional Italian food.

Slight lol.

Consider a16 (own - can recommend); mastering pasta (also own, can also recommend but maybe a little less).

The reason for the LOL is that that sicilian food is so different from neapolitan, and that from venetian, that there is no one cookbook.

I'd recommend focusing on one region at a time - there are lot of them - and going seasonal where you (she) can.

How about a book?

https://www.amazon.com/Mastering-Pasta-Practice-Handmade-Gnocchi/dp/1607746077/

The ham is new to me for lasanga...I must try! Your layers are straight forward and now your making me want to try the same in my cast iron!!

Couldn't agree more on cast iron. My wife and I used to always cook on steel and teflon. Now we have 3 cast iron pans complete with lids and use them all the time!! Such a wonderful thing. Let's not forget these bad boys are great to cook with everywhere! We take them camping all the time. Tastes do improve and you get a workout to boot given the bigger pans are quite heavy :)

I'll be ordering Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto https://www.amazon.com/dp/1607746077/ref=cm_sw_r_cp_api_5TD7xbWZYC9TZ to help me build the pasta skillz!

The classic ratio is to use one egg per 100 grams of flour. This is what Marc Vetri suggests in his phenomenal Mastering Pasta.

Have you made fresh pasta before? I'd make yourself a couple small batches for practice before attempting your 10 cup dinner. I've been making pasta every week this year, and although I'm not great, I can assure you experience helps.

I started with that ratio and it works great, but now I eye ball everything. I toss flour onto the counter, crack an egg into the center, and start mixing. I add a extra flour as I go. It's easy to add more flour but tough to add moisture. Sometimes my apartment is really humid, sometimes the eggs are smaller, sometimes I use only yokes -- start with the rule of thumb, one egg per 100 grams of flour, and get used to working with the dough.

If you have more questions about making pasta I'd be happy to answer them. It's my favorite thing to cook and I'm obsessed!

Seriously, it's the best! https://www.amazon.com/gp/product/1607746077/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

In my opinion it's way easier to make ravioli from the sheets, you can buy him this fancy crinkle cutting wheel and a pasta making book! I recommend Mastering Pasta and Flour + Water Pasta.