The Ultimate Pasta Machine Cookbook: 100 Recipes for Every Kind of Amazing Pasta Your Pasta Maker Can Make, by Lucy Vaserfirer, Paperback, 208 pages, Published in 2020 by Harvard Common Press, Beverly, MA, USA.
I am disappointed. At almost $40, I don’t believe the book delivers what the title promises. I expected a book with “ultimate” in its title to have a LOT more information on actually using the machinery, and about the various types and styles, with plenty of photos and explanations, but there is very little of that. It’s mostly recipes.
Nothing at all on the differences between types of manual machines or their manufacturers, different attachments (or how to use them), nothing on deep cleaning or maintenance. I wanted technical information, and details, but got general guidance.
Vasefirer is the author of several other cookbooks and has a good rating on Goodreads, but since I have not read them, I can only comment on this, her latest book. Before I bought this book, I read many reviews on Goodreads and other sites, but now think the writers didn’t actually read the book before heaping praises on it, or at least not with the critical eye of someone using a pasta machine or looking for technical and other details.
As readers here know, I use an Atlas Wellness 150 manual pasta machine manufactured by Marcato, as well as the company’s Regina pasta extruder. I have written about my pasta experiences of late (you can read the recent posts here and some older posts here and others, including my book reviews, here). I have been searching of late for more technical information and descriptions about the machinery, looking through my books on pasta and bread making, as well as online. The best information about the equipment I’ve found so far has been on sites for crafters and modellers using the machines for rolling clay dough!
But I am also looking for technical and even scientific information about flour, gluten, hydration, the chemistry of mixed ingredients, dough formation, and the processes and techniques of rolling and cutting (and what equipment is best for different pastas).
I didn’t get much if anything of that from Vaserfirer’s book. Let me explain why…