The Complete Book of Pasta and Noodles by Cook's Illustrated Magazine

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  • Linguine with leeks and tomato-cream sauce

    • Breadcrumbs on September 25, 2012

      p. 164 Truly scrumptious!! Tis the season for big, juicy leeks and this dish does a great job of letting all their leeky goodness shine! This was one of the best dishes I’ve made where leeks are the star. Prep is quick & easy and in no time the sweet, enticing aromas of leeks were weaving their way through the house. The butter (vs oil) made a difference and enhanced the rich flavours of this dish. Not much else to say - if you like leeks, you’ll love this! Photos here:

  • Fettuccine with leeks, peas, and cream

    • Breadcrumbs on August 06, 2012

      p. 166 The first leeks of the season deserved a place of honour on the menu tonight and since the rain nixed our plans to grill, I opted to make this dish. Prep couldn’t be simpler – just slice the leeks thinly and mice some onions & shallots. I also added some fresh garlic. After that, the dish comes together in the time it takes to cook the pasta. I used plain fettuccine though I can imagine the recommended beet version would be nice as well and, would enhance the visual appeal of the otherwise white dish. What the plate lacked in colour it more than made up for in flavour. This was a wonderful way to profile the leeks. Delicious, easy dish. Photos here:

  • Penne with black beans and chipotle-tomato sauce

    • Gio on February 09, 2015

      Online recipe:

  • Stir-fried Chinese noodles with scallops and asparagus in lemon sauce

    • KarenS on March 11, 2012

      Delicious. Fast once everything was prepped. Used a Meyer lemon, used all the juice, added hot sauce, used scallion greens as well as white part, added a green garlic. Didn't have any ginger. Used soba noodles. Subbed lovage for cilantro and just sprinkled it on at the end. Next time, put white part of scallions & garlic in pan for a couple minutes before asparagus.

  • Penne with raw tomato sauce, olives, and capers

    • Thredbende on July 13, 2012

      This was a lovely meal with ripe tomatoes and basil. I used 2 cloves of garlic, and we gobbled it up. I have never made such a successful raw tomato pasta sauce.

  • Fusilli with raw tomato sauce and corn

    • dinnermints on August 19, 2019

      Good, fresh, quick (especially if, like me, you didn’t bother to seed the tomatoes)!! I decreased olive oil to 3 T, pasta to 12oz, and added fresh basil. Used about 3/4 tsp salt.

  • Couscous with sautéed squash

    • dinnermints on August 23, 2018

      This was simple, tasty enough, and uses a fair amount of zucchini. Or anyhow, I increased the zucchini/squash to 1 lb, salted zucchini while sauteeing and salted couscous while steaming, and added 1 tsp or so of turmeric to the couscous water for some color. I served it with poached eggs on top to make it a meal.

  • Potato gnocchi

    • Rebeccajwj on April 18, 2022

      Super easy recipe. I baked my potatoes in the oven but then I used a food processor instead of a potato ricer. I mixed in a little bit of potato flour and some regular flour. Next time I plan to try it with even more potato flour so I can get it gluten-free for my mother. I froze most of these and the others I cooked and put a brown butter sauce on them with sage, pancetta, and pinenuts. It was excellent and easy. I do own a gnocchi paddle and I’m actually beginning to be decently skilled with it.

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  • ISBN 10 060980930X
  • ISBN 13 9780609809303
  • Linked ISBNs
  • Published Sep 17 2002
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

One part cooking course, one part kitchen reference, and one part foolproof recipes, The Complete Book of Pasta and Noodles tells the story of flour and water like no other book on the market. Extensively covering the basics of pasta and noodles, this thoroughly researched and taste-tested guide is dedicated to the home cook who needs practical advice on everything from penne to pad thai. The experts at Cook's Illustrated present their knowledge and techniques in a hands-on way so that each and every step of the cooking process can be understood and easily executed. The authors leave room for interpretation and taste, of course, but you will not walk away from this book without knowing which olive oil to buy, why egg pastas tend to complement cream sauces, or how to mince garlic.

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