Notes about Recipes in this book

• Rav dough

  • Frogcake on September 07, 2024

    Like the standard dough recipe, it is deliciously rich. Next time I will use a moist flour towel instead of plastic wrap to prevent the dough from drying while it’s resting. Great recipes in this book!

• Standard egg dough

  • okcook on August 15, 2015

    You have not had pasta until you taste this pasta. Yes, almost 18 yolks and flour. Using the spray bottle to get the dough to come together is nothing short of brilliant. You have to follow all the kneading and rolling instructions. The most luxurious dough ever. Every time I serve this to some one they are blown away and really, everyone has said that is the best pasta I have ever had and most of our friends are over 60' ha,ha

  • Alwebber on April 23, 2020

    This is incredible pasta dough! A joy to work with. Definitely read through their instructions on how to run the pasta through your pasta machine - it is an awesome, quick and full-proof method for quickly turning dough into sheets of pasta. Oh and if you don't have a spray bottle, you can easily just wet your hands slightly as you are working the dough to add small amounts of water where needed. Worked like a charm for me. I also didn't wrap it in plastic wrap while it rested or while I was working on other portions, as I don't keep this in my house because it has BPA in it and we also try to be sustainable where possible. Instead, I used a damp flour sack towel and laid it over the dough while it rested. I think this is easier than having to wrap and unwrap saran wrap, and it did an excellent job of keeping the dough from drying out. My family raved about this pasta for days after I made it. An absolute gem of a recipe (and book)!

• Eggplant mezzalune with cherry tomatoes

  • Cgaskins on July 13, 2025

    Page 34-37

• Agnolotti dal plin

  • csp on December 03, 2024

    The filling is so full of flavor.

• Mortadella fattisu with pistachios

  • billreiland on August 17, 2017

    https://olivetocook.com/2014/11/03/mortadella-fattisu-with-pistachios/

• Pumpkin tortelloni with sage and pumpkin seeds

  • Frogcake on September 07, 2024

    Unforgettably delicious! I froze filling left over for the next time I make these! Alternatively the filling could be the base component for a crispy pizza!

• Tagliatelle Bolognese

  • Kimmaicutler on April 06, 2018

    Delicious. I sped up the process in an Instant Pot. Would make again!

  • bwhip on March 07, 2020

    Really lovely dish. The pasta turned out wonderfully. No comparison to store-bought dried pasta. The texture and flavor were fantastic. 18 egg yolks in the pasta recipe! Clear instructions were very helpful. The sauce was really delicious, well worth the four or five hours of cooking time.

  • jessica_45wdus on May 12, 2026

    Added more tomatoes and cooked for an extra 2-3 hours. It is divine

• Rabbit cannelloni with sweet potato and thyme

  • jessica_8s3n6x on December 30, 2025

    An undertaking but was worth it

• Whole wheat spaghetti with anchovies, spring onions, and green garlic

  • Linda04101 on April 28, 2022

    Surprisingly good! Great Spring recipe.

• Cookbook Junkies

  Absolutely brilliant.

  Full review

• What's Gaby Cooking

  Flour + Water – the best pasta cookbook out there! End of story.

  Full review

• Tasting Table

  It promises insight on everything from making different types of dough...If this book can teach us to make pasta dishes half as good as the ones at flour + water, then we'll be thrilled.

  Full review