By Caroline Bretherton
The basically pasta and noodle cookbook involved in fit possible choices to wheat-based pasta-often gluten-free-and delivering recipes for making pasta doughs from scratch, in addition to sauces and dishes to enjoy.
Discover a global past conventional wheat-based pasta, and revel in nutrient-packed substitute pastas made of a number of grains, beans, nuts, and spiralized produce with Pasta Reinvented. arrange dishes that would highlight-not hide-the flavors of your chickpea pasta, almond flour pappardelle, or shirataki noodles. the way to make and form your individual pasta doughs made of substitute flours, or purchase ready-made, then take advantage of their targeted flavours with recipes for attention-grabbing new style pairings. 80 protein- and fiber-packed recipes-many gluten unfastened and vegetarian-offer you a brand new iteration of dishes to compliment the most recent evolution of pasta and noodles.
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Extra resources for Pasta Reinvented
Pasta Reinvented by Caroline Bretherton