flour + water pasta cookbook release dinner
Wednesday, October 22nd
6:30pm aperativo & stuzzichini reception
7:00pm 4-course dinner with wine pairings
$125, includes signed copy of the cookbook (tax and gratuity excluded)
To make a reservation please contact at Sportello at 617-737-1234
Chef & Author McNaughton joins our very own Chef David Cavilla for a special dinner party to celebrate the release of his latest cookbook, flour + water pasta, hot off the presses only a month. Together they will create a 4-course menu of dishes centerted in seasonality and deep-rooted in Italian tradition. Each course will be superlatively paired with food-friendly artisanal Italian wines from Barbara Lynch Gruppo Wine Director Cat Silirie’s carefully edited list of interesting and delicious wines from her favorite regions of Italy.
About the Book:
An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco’s hottest Italian restaurant, flour + water.
From San Francisco’s wildly popular Italian restaurant, flour + water, comes this complete primer on the craft of pasta making. Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta—from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy’s pasta traditions, flour + water includes seventy- five seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water’s dough room, anyone can learn to make amazing pasta at home.
