Discover a world beyond traditional wheat-based pasta and enjoy nutrient-packed alternative pastas made from a variety of grains, beans, nuts, and spiralized produce.
Arm yourself with 80 new recipes that are simple enough for any home cook, but elegant and gourmet enough for the most adventurous tastebuds. Prepare dishes that will highlight – not hide! – the flavors of your chickpea pasta, almond flour pappardelle, or shirataki noodles. Perfectly balanced dishes will have you coming back to this cookbook again and again.
With Pasta Reinvented, you’ll learn how to make and shape pasta from scratch with alternative flours, or how to use store-bought pastas to the greatest advantage.
Protein- and fiber-packed recipes – many gluten free and vegetarian – offer you a new generation of dishes to go with the latest evolution of pasta and noodles.
- 192 pages