---
product_id: 6392891
title: "Flour + Water: Pasta [A Cookbook]"
price: "R$484"
currency: BRL
in_stock: true
reviews_count: 13
url: https://www.desertcart.com.br/products/6392891-flour-water-pasta-a-cookbook
store_origin: BR
region: Brazil
---

# Flour + Water: Pasta [A Cookbook]

**Price:** R$484
**Availability:** ✅ In Stock

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- **What is this?** Flour + Water: Pasta [A Cookbook]
- **How much does it cost?** R$484 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.br](https://www.desertcart.com.br/products/6392891-flour-water-pasta-a-cookbook)

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## Description

Flour + Water: Pasta [A Cookbook] [McNaughton, Thomas, Lucchesi, Paolo] on desertcart.com. *FREE* shipping on qualifying offers. Flour + Water: Pasta [A Cookbook]

Review: Worth the Read - I tend to read, in detail, cover to cover any book I purchase. With cookbooks I also try making at least some of the key recipes. I find, no matter my overall opinion, there is usually something to be learned, if one remains open to it. The book, while hardly game changing, was worth the read and cooking effort. As with most cookbooks that I have read, it has it’s plusses and minuses. I though the recipes for sauces are quite well done. I especially enjoyed the Bolognese Ragu and will likely use it as a standard. While the recipes for pasta dough covered four basic types the recipes were not quite to my liking. While I love eggs, the egg based pasta dough (20 yolks) was far too egg laden for my comfort. The recipes for a variety of pasta dishes by season and region were, for the most part, good and a nice way to present them. But, I think, the over use of difficult and expensive ingredients are a bit much for the home kitchen. While I have no problem with a chef celebrating, and advertising, his restaurants dishes it might be a good idea to offer the home cook alternatives to the more exotic ingredients. In every such recipe those alternatives do exist. It would be a better book had he, and other chefs of like mind, were to do so. This is not rocket science and desertcart has several books on ingredient substitution worth reading. The author is spot on with what is required to properly cook pasta: a sufficient volume of salted water, tasting along the way, describing what al dente really means, and by completing cooking the pasta in the sauce pan. The author’s thoughts regarding pasta and Italian cooking in general were well presents and should prove useful to the general reader. For example, while he describes and celebrates hand rolled pasta he also admits to making machine rolled pasta. His position that hand forming the pasta shapes on a wooded board rings true. The wood board does in fact add a welcome texture to the pasta. That said, a useful book that only suffers from a few excesses of similar chef cookbooks.
Review: beautiful book - very nice book! i cannot wait to start using it! the recipes look very interesting and the design of the book is very pretty. it has many pictures to show how the process is done

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #104,289 in Books ( See Top 100 in Books ) #37 in Pasta & Noodle Cooking #67 in Seasonal Cooking (Books) #148 in Italian Cooking, Food & Wine |
| Customer Reviews | 4.7 4.7 out of 5 stars (593) |
| Dimensions  | 8.8 x 1.13 x 10.3 inches |
| ISBN-10  | 1607744708 |
| ISBN-13  | 978-1607744702 |
| Item Weight  | 2.72 pounds |
| Language  | English |
| Print length  | 288 pages |
| Publication date  | September 30, 2014 |
| Publisher  | Ten Speed Press |

## Images

![Flour + Water: Pasta [A Cookbook] - Image 1](https://m.media-amazon.com/images/I/91BwfIfj7cL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Worth the Read
*by D***R on February 11, 2020*

I tend to read, in detail, cover to cover any book I purchase. With cookbooks I also try making at least some of the key recipes. I find, no matter my overall opinion, there is usually something to be learned, if one remains open to it. The book, while hardly game changing, was worth the read and cooking effort. As with most cookbooks that I have read, it has it’s plusses and minuses. I though the recipes for sauces are quite well done. I especially enjoyed the Bolognese Ragu and will likely use it as a standard. While the recipes for pasta dough covered four basic types the recipes were not quite to my liking. While I love eggs, the egg based pasta dough (20 yolks) was far too egg laden for my comfort. The recipes for a variety of pasta dishes by season and region were, for the most part, good and a nice way to present them. But, I think, the over use of difficult and expensive ingredients are a bit much for the home kitchen. While I have no problem with a chef celebrating, and advertising, his restaurants dishes it might be a good idea to offer the home cook alternatives to the more exotic ingredients. In every such recipe those alternatives do exist. It would be a better book had he, and other chefs of like mind, were to do so. This is not rocket science and Amazon has several books on ingredient substitution worth reading. The author is spot on with what is required to properly cook pasta: a sufficient volume of salted water, tasting along the way, describing what al dente really means, and by completing cooking the pasta in the sauce pan. The author’s thoughts regarding pasta and Italian cooking in general were well presents and should prove useful to the general reader. For example, while he describes and celebrates hand rolled pasta he also admits to making machine rolled pasta. His position that hand forming the pasta shapes on a wooded board rings true. The wood board does in fact add a welcome texture to the pasta. That said, a useful book that only suffers from a few excesses of similar chef cookbooks.

### ⭐⭐⭐⭐⭐ beautiful book
*by N***I on May 29, 2025*

very nice book! i cannot wait to start using it! the recipes look very interesting and the design of the book is very pretty. it has many pictures to show how the process is done

### ⭐⭐⭐⭐⭐ for the experienced home cook, but worth it!!
*by S***U on January 20, 2020*

I bought the book a few weeks ago and have tried out a few recipes already. for reference, I'm an experienced home cook, but a complete pasta making novice (as in my first pasta making experience was two weeks ago) and I live in a large city with lots of grocery options.(also, everything is available online these days) i think the recipes are completely workable and he offers substitutions, ideas and options to make the recipes simpler. My first try was Tagliatelle Bolognese. yes, it takes a long time, but there is no such thing as "short-cut Bolognese" unless you want to eat some weird bastardized American version - and if that's the case, you are looking at the wrong book. His recipe used easy to find ingredients, instructions were clear cut and the final result was super super yummy. Pizzoccheri with speck braised Cabbage, Potato and Fontina also turned out well. I couldn't find Savory cabbage so i used regular cabbage. I used speck, but you could use some other smoked pork belly or prosciutto and it would probably turn out just fine. All said, a great buy and I plan on plowing through the rest of the recipes (and gaining 10 lbs)

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*Product available on Desertcart Brazil*
*Store origin: BR*
*Last updated: 2026-02-19*