(Part 2) Best pasta & noodle cooking books according to redditors

I found you a suitable book to swear your oath on, [here's] (https://www.amazon.co.uk/gp/aw/d/0563522208/ref=mp_s_a_1_2?ie=UTF8&qid=1484919198&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=101+pasta&dpPl=1&dpID=61gmwB9l8TL&ref=plSrch) a book of MY choosing.

The Silver Spoon is like the Italian food bible - it is more like an encyclopedia than a cookbook.

But the one that I think you must have on your shelf is Giorgio Locatelli's Made In Italy. It's as much for the recipes as it is for the stories - you get such a sense of what food means to Italians and what a massive part of its culture food is. It's a cookbook you can happily read in bed. I love it.

I also picked up this on a recent trip to Bocca di Lupo and it's pretty special as well.

We had this book in my house when I was a teenager and it basically taught me how to cook. She has a lot of "use this fancy imported ingredient if you have it, if you don't don't sweat it" kind of instructions. It's very reassuring for a beginner. I see she also has "Mastering the Art of Italian Cuisine" that came out a couple years ago, that might be a good option for OP.

Use kidney beans and chickpeas with chopped veg (mushrooms; peppers, aubergines, courgettes, etc) and spices and chopped tomatoes to make stews that last for days.

I recently bought this book:
http://www.amazon.com/Vegetarian-Made-Scratch-Parragon-Books/dp/1472329996/ref=sr_1_3?s=books&ie=UTF8&qid=1421011045&sr=1-3&keywords=from+scratch+vegetarian

...and it's got fantastic stuff in it. Also check out BBC Food website for recipes.

Here, here, here, and here.

Someone gave me this as a gift and I love it. Has recipes for all kinds of different pastas, instructions for hand and mixer, very comprehensive. I refer to it frequently. https://www.amazon.com/Making-Artisan-Pasta-Handmade-Dumplings/dp/1592537324

I keep getting new cookbooks so I don't go back all that often, but here are my thoughts on my most recent additions.

1. Autentico by Rolando Beramendi (https://www.amazon.com/Autentico-Cooking-Italian-Authentic-Way/dp/1250124972): This is an "authentic" Italian cookbook that definitely will provide you with new recipes and ways of thinking of Italian cuisine. However, the drawback is the editing and binding leave a lot to be desired. For a number of recipes I've had to write in my own amounts (noticeably how much oil is called for, usually less is needed) and the binding makes it so the book will not lay flat and open to the desired page. My review: 2/5
   
2. Dinner: Changing the Game by Melissa Clark (https://www.amazon.com/Dinner-Changing-Game-Melissa-Clark/dp/0553448234): My favorite new cookbook for recipes, this seems to have family recipes in mind. I say that because it covers a variety of cuisines and blends a couple so if you purchase this, you won't become a one trick pony. My review: 4/5
   
3. French Cooking at Home by Marianne Magnier Moreno (https://www.amazon.com/French-Cooking-Marianne-Magnier-Moreno/dp/0062641077): A must have, this book is amazing from the recipes to the editing. The pictures are fantastic and for many recipes provide pictures of the various steps to help you along. A large portion of the book is dedicated to providing education on techniques from simply cutting a potato to making chicken ballotines. My review: 5/5
   
4. Lidia's Mastering the Art of Italian Cuisine by Lidia Matticchio Bastrianich (https://www.penguinrandomhouse.com/books/224734/lidias-mastering-the-art-of-italian-cuisine-by-lidia-matticchio-bastianich-and-tanya-bastianich-manuali/#): If you're looking for an Italian cookbook I couldn't recommend Lidia's more. It is filled with incredible recipes (both traditional and some things you'll find new) and educational material, but not quite as in depth as French Cooking at Home. It doesn't have any pictures inside which is disappointing, but either way it is an incredible book that you won't regret buying. My review: 4/5

1 & 3/4 cup of ricotta
3 tablespoons of flour
2 eggs
1tsp salt
1/2 tsp pepper
parsley finely chopped
3/4 cup of parmesian

mix together in bowl

Heat vegetable oil in a pan on stove until it is hot enough that batter will sizzle

spoon 1/4 cup of "batter" onto pan and press a tiny bit to make pancake shape. 2-3 minutes, flip and do other side

serve with tomato sauce on side if you desire

Taken from Arthur Schwartz's cookbook "The Southern Italian Table"
http://www.amazon.com/The-Southern-Italian-Table-Traditional/dp/030738134X

I don't have exact numbers to give, since I usually make pasta by hand (since it's all done by eye and feel), but this will get you started.

By the way, this is egg-less pasta. Adding eggs (and how many you add) all depends on what kind of pasta you're making (e.g. fresh pasta, stuffed pasta, lasagna, dried pasta, etc.). It also depends on your preference for the final texture and taste.

You can use eggs with dried pasta, but I like the taste and texture of just semolina and water, maybe some olive oil to give it some elasticity.

If you want to get into making pasta, go buy the Pasta Bible:

http://www.amazon.com/Pasta-Bible-Definitive-Sourcebook-Illustrations/dp/0785819096/ref=sr_1_1?ie=UTF8&qid=1309986216&sr=8-1

Anyways, I usually do 1/2 to 1 cup flour per person (and if you're adding eggs, it's 1 egg per person), so here it is:

• 1 cup semolina flour (medium or fine grain)
  
• 3-4 tablespoons water
  
• 1 tablespoon olive oil (sometimes I add it, sometimes I don't)
  
  (You can use AP flour instead, or 50/50 semolina and flour. I like to use just semolina, and then work in flour when I'm kneeding it).
  
  Anyways, dump the semolina on the counter. Make a well, add the water, and bring the dry semolina from the edges in on the water with a fork or your hands until the dough is pliable and slightly wet. I then put some flour on the counter and kneed until it comes together. Let the dough sit for 30-60 minutes (so the semolina can absorb the water), covered, directly on the counter. You can put it in the fridge to firm it up a bit if you want too. Then either roll it out by hand or use a pasta roller (that's what I use) to get your desired thickness. Cut with an attachment or by hand.
  
  To infuse your pasta, you always mix it with the water and strain (unless you want stuff in the pasta). I forgot to mention, I simmered the basil + water and tomato paste + water at 150 F for about 10 minutes, strained, and cooled it.
  
  The chili oil is simple too. Heat up a cup or so of canola or vegetable oil, add a LOT of red pepper flakes, and let it just sit in a jar. It's great for Asian cooking too.

I have a group of em, especially if you want any! i love love love the penny books. any of these would just make my skirt fly up.

• Mexican Family Cooking
  
  
• Healthy Thai Cooking
  
  
• Cooking the Lebanese way
  
  
• Saved by Soup
  
  
• W&S Soups and Stews
  
  
• W&S Salad Collection
  
  
• W&S Pasta Collection
  
  
• W&S Vegetable Collection
  
  
• Slugs in Love
  
  
• The Jungle
  
  Fun fact, majority of the Williams-Sonoma books have a penny option, and they have a ton! if you like great cookbooks like i do :D i figured i'd give you a big list so you can add anything you like and get yourself something nice :D

These are all great starts -

http://www.amazon.com/Essentials-Classic-Italian-Cooking-Marcella/dp/039458404X


http://www.amazon.com/Lidias-Italy-Simple-Delicious-Recipes/dp/1400040361/ref=sr_1_6?s=books&ie=UTF8&qid=1413903918&sr=1-6&keywords=lidia+bastianich+cookbooks

http://www.amazon.com/Mario-Batali-Simple-Italian-Food/dp/0609603000/ref=sr_1_9?s=books&ie=UTF8&qid=1413903950&sr=1-9&keywords=mario+batali

Men are like wine. Some turn to vinegar, but the best improve with age! ( I love how that sounds.)

1. I don't know about you, but look at all this nostalgic candy! 40 Different kinds, who wouldn't want this for their birthday!
   
   
2. This saved my sanity when my son was all colic-y
   
   
3. Does your Spouse-Creature cook? This could be great for cook outs!
   
   
4. Eight children?! Holy cow. This would help with keeping order and for teaching responsibility.
   
   
5. I wear the one of Saint Joseph of Arimathea. Keep it near his heart.
   
   
6. Lol, Puns.
   
   
7. I'd wear it as a cape and flaunt it. WOOOOOSH!
   
   
8. Signs for a man-cave if he has one. Little bit of nerdy decor.
   
   
9. I don't really have a father-figure nor fictional father in my life. But since SC (spouse creature) is a Superman fan, this would be perfect.
   
   
10. What could be a better combination than mac n cheese? Ultimate food, man.
    
    Bonus #1: 1980? The same year THIS movie came out: REDRUM!
    
    Bonus 2: Such a shot in the dark, but I like the name Marietta.
    
    Also, big points for you for calling your spouse a spouse creature. I call my boyfriend a creature all the time. <333
    
    Thanks so much for this, I really enjoyed having to think through a ton of the stuff.

Williams and Sonoma has a great series of cook books called Food Made Fast Everything in them can be cooked up fairly easily and Williams and Sonoma is really good about exact techniques and all of their cook books have a small separate technique section that will explain certain things in depth.

I bought this cookbook a long time ago. You can get it used for cheap. It's a great cookbook. Not exclusively noodle soup.

Asian Noodles: Deliciously Simple Dishes To Twirl, Slurp, And Savor https://www.amazon.com/dp/0688131344/ref=cm_sw_r_cp_api_7lMlyb80H361H

A household must have. Ramen is cheap and can go a long way.

this might be a good option, i have it on preorder so i can't say if it's good or not but brian macduckston is a boss so i don't see why it wouldn't be: https://www.amazon.com/gp/product/1623159164/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1

ingredients i've had the hardest time sourcing in my city are actually dried fish that you can get on the internet so that could be rad. other than that as a home ramen cook i think i'd appreciate nice bowls more than anything

I realize this is probably on the borderline of allowable in this sub but I guess I'll post it and see if people are okay with it. So with that said, I'm looking for books full of unusual uses of certain ingredients, unexpected flavor combinations and outside the box ideas. Basically, books that contain a lot of 'secret ingredients' I would never think of on my own but which take recipes to the next level?

I think my idea of exciting and new will be different from a lot of the hardcore foodies' here, but a few examples of recipes that have really struck me with their creativity:

Black pudding + sherry poultry stuffing, gingersnap biscuits for paté, apple juice in pea+ham soup, 'bloody Mary' beef, sauerkraut + pastrami mac+cheese.

A few of my favorite books for this sort of thing have been: Hog, Anna Mae's Mac and Cheese and also basically anything by Heston Blumenthal, though his recipes are far too advanced for me (and tend to require niche equipment).

Anyone?

Anyone have an opinion on Stir? I got it and love it, but i don't know how authentic it is.

http://www.amazon.com/Stir-Mixing-Up-Italian-Tradition/dp/0618576819

Okay, this recipe calls for cheese and fresh herbs, but you can improvise with dried herbs. I made this the other night and substituted a mix of dried rosemary and basil (since I didn't have enough rosemary). And the cheese is totally optional.

>This is a perfect example of a minimal-ingredient recipe that is delicious and easy. It’s based on one of the primary flavors in Italian cuisine: rosemary. You will often see rosemary used in flavoring meats and roasts, because it has such an intense and rich flavor. But in this recipe, cooked in some butter to release its aroma, it makes a perfect sauce for spaghetti. Be sure to top it with some grated cheese. This is a great dish!

>Serves 6

• Kosher salt
  
• 1 pound spaghettini
  
• 2 tablespoons extra-virgin olive oil
  
• 3 tablespoons unsalted butter
  
• 2 bushy rosemary sprigs, needles stripped from the stems (about 3 tablespoons)
  
• 6 tablespoons chopped fresh Italian parsley
  
• 1 cup grated Grana Padano or Parmigiano-Reggiano
  
  >Bring a large pot of salted water to a boil. When you begin preparing the sauce, begin cooking the pasta. In a large skillet, over medium-high heat, melt the butter in the olive oil. When the butter is melted, add the rosemary, and cook until the needles are sizzling and the rosemary is fragrant. Ladle in 1 cup of pasta water, and simmer to reduce by half. Stir in the parsley. When the pasta is al dente, remove with tongs directly to the skillet. Toss to coat the pasta with the sauce. Remove the skillet from the heat, toss with the grated cheese, and serve.
  
  From Lidia's Commonsense Italian Cooking.