Thank you to Netgalley and the publisher for an advanced copy of “Super Simple Homemade Pasta” by Aliza Green. All opinions are my own.

This great book covers how to make homemade pasta and it’s easy to follow for any beginners. This would make a great gift! Definitely recommend.

This book had a lot of good details on bow to make fresh pasta. From different ingredient types to different shapes, it seems like a great how to if you want to get deep into the pasta making world!

I've never made pasta and when I watch shows like Masterchef I want to make it as it looks so good and like you'd never get bored. Also, surely homemade pasta is healthier than pasta you buy from a shop.
This book has every single bit of information you could possibly want or need to know about pasta and it will definitely be joining all my other cookbooks, I cant wait to make some of the recipes in it

I received an arc of this title from NetGalley for an honest review. Who knew that pasta was so easy to make? In this step-by-step guide, the author teaches you to make different kinds of pasta.

Super Simple Homemade Pasta is divided into 2 main sections: The Basics and The Pasta.

The Basics contains instructions on how to make pasta dough, be it a basic egg dough or a lemon-pepper pasta dough. There are about 17 different types of dough that can be made. Also included are different ways of making it, be it by hand, stand mixer, or food processor. The introduction contains lots of different information on the flours that can be used, the egg sizes, and the water needed.

The ingredients for making the pasta are provided in both imperial and metric measurements. It lets you know how much is made by weight and how many it will serve. There are instructions on how to roll the pasta by hand/rolling pin or use a Sheeter.

The Pasta section contains around 25 recipes which include dumplings, pasta sheets, cut pasta, hand-formed pasta, and stuffed pasta. Each recipe contains an introduction, the ingredients in both imperial and metric measurements, how many it serves, instructions, and a colour photograph. The recipes also reference back to the page for the basic pasta dough that is needed.

As well as the usual forms of cutting pasta, the book also shows how to use a chitarra (bit like guitar strings on a board). The book also shows how to use a machine that makes special shapes, racks, or to use wooden molds. In the stuffed pasta section, each recipe shows step-by-step colour photographs on how to create your pasta shapes.

Glad to have read this book, I've made pasta plenty of times but often when I try to turn it into tagliatelle using the attachment to my sheeter or use my multi-bladed cutter it sticks together - the solution was to let my sheets dry a bit more!

A note to readers, inside the front cover does state the content of this book was previously published in 'Making Artisan Pasta' (2012).

I received this book from Netgalley in return for an honest review.

Such a wonderful, easy guide to making homemade pasta! Lots of different types of pasta and different flavors. Terrific!!

This was a fun, colourful book with great tips and hints.

I do think it would be better if you had a knowledge of pasta and think the term simple if a little misleading but overall a great book!

Thank you for the arc.

I was very excited to checkout SUPER SIMPLE HOMEMADE PASTA. Author Aliza Green gives clear instruction on fresh pasta that will add a whole new layer to your pasta based meals. It will take practice and patience, but I believe once you master it, you'll never go back to dried pasta. Me? Yeah, I'm still using dried, packaged pasta, but I'm not giving up! Give it a try for yourself!

This is a fantastic resource for people interested in learning how to make pasta from scratch. The step-by-step photo instructions are super helpful and easy to follow!

A wonderful and easy guide to making homemade pasta. Aliza Green gives step by step instructions, including photos to make pasta like a pro. I love her asparagus and spinach pasta recipes. They are absolutely delicious!!! My family wants me to try all the recipes in the book. I recommend this book to anyone who wants to make the best tasting pasta! .

I was provided a copy of this book by Net galley to submit my review.

Some great pasta recipes. The one I tried did workout. I love the idea of the chocolate pasta I will be trying that next.

As the title suggests this is all about making pasta from scratch and provides details about the flours, flavourings, shapes of pasta that can be made. It's well written and illustrated and would form an excellent start to making your own pasta. Although short at 73 pages it is comprehensive. Thanks to NetGalley and Quarto Publishing Group – Quarry, New Shoe Press for an advance copy in exchange for my honest review.

I make pasta about once a month so I was eager give this cookbook a try. The types of various flours are explained, and so are the types
of eggs and the importance of controlling the humidity. Instructions are given for both hand rolling and machine rolling—I use a machine roller and a mixer.

This is a very readable
book—with colorpictures, clear instructions, and helpful inserts with extra details—and I had to read it on my phone. Step by step instructions with many photos make it easy to understand and the amounts are given in imperial and metric. In addition to the basics, there are several recipes for flavored and filled pastas. Between the high quality pictures and the easy to follow recipes, this is now my go to for pasta.

I received an arc from NetGalley

Great book, a real education about pasta. Loved the sections on different shapes and how to make them.

For all the Pasta Friends
Author, consultant, and chef Aliza Green presents her book "Super Simple Homemade Pasta. Make Spaghetti, Penne, Linguini, Bucatini, Tagliatelle, Ravioli, and More in Your Own Home Kitchen", published by Quarto Publishing Group – Quarry (New Shoe Press). The book is divided into two parts: 1) The Basics (ingredients, making the dough, flavoring the dough, and 2) The Pasta. Green states: "Making your own pasta is a satisfying way to work with your hands to create something beautiful and delicious from ingredients that you choose. Handmade artisan pasta (especially hand-stretched dough) is full of character: silky, chewy texture; full, fresh flavor; and pure, bright color. You can roll the dough to any thickness and cut it in any shape. For stuffed pasta, you can create your own fillings from top-quality ingredients, without preservatives—local and seasonal if you desire—and seasoned to your taste" (p. 10). Furthermore she says: "Making Artisan Pasta is about the satisfying pleasure of working with your hands, using simple tools and a wooden table to create traditional and creative flavors and shapes of fresh artisan pasta to share with family and friends. My wish is that you have a lot of fun learning these techniques and enjoy for many years the visceral and sensuous pleasures of artisan pasta making" (p. 11).
Having learned how to make simple pasta many years ago I was impressed by this book with its marvelous photos, recipes, and instructions, but also about the boxes with information (e.g., "protein percentage of flour", "grinding whole grains for flour", "rolling pasta with wood", or "pasta cooking tips") and the notes. The book also includes a glossary, a list with resources, and an index. Green mentions that she specifically included the weights in US and metric measurements and also offers the possibility to contact her. I highly recommend this book for all who are interested in making their own pasta, may they be beginners or may they be those who have already experience but need new inspiration.
The complimentary copy of this book was provided by the publisher through NetGalley free of charge. I was under no obligation to offer a positive review. Opinions expressed in this review are completely my own.
#SuperSimpleHomemadePasta #Netgalley

There's something truly reassuring about learning that the author of a book so deeply rooted in a country's national foodstuff has spent years learning their language solely to improve their cooking. Green did just that and her passion for pasta making, cooking and eating are profoundly evident in her book.

Throughout, Legato's numerous full-colour photographs, alongside the instructions, make following these recipes easy. Green details not only that something works but why, explaining the variation that can be found through different ingredients but also quantities and treatment of each.

From an English viewpoint, it's appreciated that many of the measurements are also given in grams or appropriate conversions. It's also helpful that so many bits of advice are interspersed in this book, such as how to maintain a pasta sheeter (p77).

Ultimately, this book is fun, encouraging exploration and experimentation of ingredients and methods to discover what suits an individual's taste or preference. The emphasis is on being creative and making a statement; learn from tradition but never be afraid to build from it (p48-9).

I love the variety of recipes available in this book. The recipes are easy to follow and are not too hard to make

The book really catered to the newer pasta maker. It begins with an explanation of dough types, rolling techniques, cooking times/textures and grains. The recipes are easy to understand with detailed step-by-step photographs (as a visual learner, this is a big plus for me!) If you are at all interested in dabbling in homemade pasta, this is a great introductory book to help you perfect your basics and load your recipe arsenal.

Thank you to Quarto Publishing Group — Quarry for the digital ARC provided via NetGalley in exchange for an honest review.

This is a handy reference book for people wanting to make their own pasta. The book starts with a history of the ingredients and differences between types of flour and eggs. The step-by-step instructions for creating pasta dough in several ways (by hand, with a mixer, or with a food processor) include several tips and photographs of each step.

Many recipes use a standard pasta dough, but there are alternative doughs using more uncommon flours like rye, buckwheat, and semolina. There are several flavored pasta doughs as well that incorporate vegetables like asparagus, squash, mushrooms, or beets, among others. Recipes for three classic Italian sauces (rose, lamb, and brown butter and sage) are provided but you might be looking for a basic tomato sauce or Alfredo.

Techniques for creating the pasta and recipes are given for each shape, but alternatives are usually not given. For example, the recipe for tortellini uses prosciutto and a vegetarian option is not given. In this case, you would need to find an alternative filling elsewhere or skip this pasta shape.

This is one of the best how to make homemade pasta cookbooks I have ever had. I have always made the easy plain pasta recipe, not anymore. I found simple understandable recipes for flavoring pasta, (my new easy to make favorite is the roasted red pepper pasta), gnocchi, dumplings, ravioli and more. All with step by step pictures. Those fillings are so easy to make for the ravioli too. Who knew.