The Geometry of Pasta

The perfect shape + the perfect sauce!

A few months ago Quirk Books was kind enough to offer me a review copy of “The Geometry of Pasta” by Caz Hildebrand and Jacob Kennedy. I accepted with enthusiasm and then life got a bit complicated and every time I came to post about it something delaying came up. Well I am sorry it has taken me so long to share this marvelous book with you because it is truly fun and interesting. The design is straight forward and stunning in black and white graphics. The information about pasta- the shapes and history- is fun to read and informative and the sauce pairings are inspired. Critically acclaimed chef Jacob Kenedy and award-winning designer Caz Hildebrand, were recently featured on the Martha Stewart Show!  Have a look: http://bit.ly/9t9e6U.
You can read more about the book here.

I chose to make some Orecchiette (little ears) following the directions in the book I mixed 1 cup and 3 Tablespoons semolina flour and 1/3 cup water,

mixed it kneaded it,


let it rest 20 minutes

and then shaped it into a small log, cut 1/2 pieces off then smeared them with a blunt knife to make the orrecchiette.

These are to be served with a broccoli rabe and sausage sauce. Try the book – you’ll like it- I do!

xo

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7 comments

  1. American Food says:

    I can’t get the hang of making pasta correctly. You make that look so simple though! This book looks like it might help as well, I’ll check it out.

  2. Susan says:

    I have been making my own pasta for quite a while, but never considered making those tiny little ears! I also hadn’t heard of that book – I may have to pick a copy up! Thanks for the post – you’ve inspired me to pull out the flour!

  3. Gabi says:

    Hi Courtney! Put those fears in the past(a) haha! It is a fun book and the pasta is so easy!
    xox

  4. Gabi says:

    Thanks for stopping by Joumana and for the nice comment! The Mussakhan on your blog right now looks so delicious- I love those flavours!
    xo

  5. tasteofbeirut says:

    I remember being fascinated by Marcella Hazan’s book and her guidelines for pasta, what should go with what; I still don’t know if I fully understand it, so this book would help in that regard. The little ears look delightful.

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