Cookbook/recipe rec's for homemade pasta - not using a KA mixer
I would like to try making homemade pasta/ravioli and would like a starter cookbook recommendation or tried and true recipes for fresh pasta NOT using a Kitchenaid mixer ( don't own one).
I've used Marcella Hazan's, from either of her first two cookbooks, which are now combined in a single volume, ESSENTIALS OF ITALIAN COOKING. I do not know if any changes have been made in her pasta recipe or technique in the newer volume, as I didn't buy it since I had the two originals.
I liked Giuliano Bugialli's method better than Marcella's, however. He adds a little EVOO and uses XL eggs, which I have always used. I bought THE FINE ART OF ITALIAN COOKING back in 1979, post-Hazan. Giuliano's pasta just rolled out better from my very first batch, and it's what I've stuck with over the years.
I made James Vetri's "basic" pasta about a month ago, from his recent cookbook IL VIAGGIO DI VETRI. It calls for semolina, egg *yolks* only, and a bit of water, of which I used too much, and it was a little too wet by the time I made my ravioli/tortelli. I liked the final product a lot, though, and would consider doing it again. I think Jamie Oliver uses yolks only (or a generous percentage of them) in his pasta dough, but I've never bought his book or used his method.
The Silver Spoon, Phaidon Press, is the backbone of Italian cooking for young Italian newlyweds--it is a cooking bible somewhat like our Joy of Cooking. It was only translated into English about three years ago or so. Basic pasta recipe: 1 3/4 C. all purpose flour (plus extra for dusting), 2 egs slightly beaten, salt. Sift the flour and a pinch of salt into a mound on the counter. Make a well in the center and add the eggs. Using your fingers, gradually incorporate the flour and eggs and then knead for about 10 minutes. If too soft, add a little flour, if too firm, add a little water. Shape into a ball and let rest 15 min. Roll out and cut into desired widths.