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Spaetzle simply taste best when freshly made, but ribbon Pastas can also be made in any household and, if desired, preserved by drying. For the numerous variations of Italian pasta made from durum wheat semolina, however, a pasta machine is required. Filled pasta such as Maultaschen, Tortellini and Kärntner Kasnudeln are handmade. The dyeing and flavoring of pasta, spaetzle, etc. is also dealt with in detail, whether with spinach, pepperoni or black sepia ink.
Finally, the variety of regional specialties leads to many a new culinary discovery: whether German sausage spaetzle and yeast dumplings, Swiss chestnut Pastas, buckwheat spaetzle from South Tyrol, alpine and steam Pastas from Austria, Slovenian struklij, Hungarian tarhonya or Chinese glass Pastas.
The comprehensive practical book for all Pasta tigers!