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“YOU CAN TRAVEL THE WORLD WITH NOODLES, FROM BOLOGNA TO BANGKOK, AND DISCOVER A WHOLE NEW WORLD OF FLAVOR EVERY DAY OF THE WEEK.”
Limited Time Offer
BECOME A NO MASTER OVERNIGI'-II%'LVIEIITH Milk Street Noodles MILK STREET N Secrets to the World's Best Nooutr trom Fettuccine
AlfredotoPad T hai to WIS
BECOME A NOODLE MASTER OVERNIGHT WITH THE NEW MILK STREET COOKBOOK, “NOODLES!”
Italian Pasta, Asian Wheat Noodles, Glass Noodles, Rice Sticks, Vermicelli, Soba, Somen, Ramen, Udon, Fregola, Orzo and Gnocchi!
Organized into categories like Pasta Salads, Soups, Fast & Sauced, Italian Classics, Stir-Fries, One-Pan Pastas and Hearty Pastas.
Dear Friend of Milk Street,
We all can make the Italian classic pasta dishes, right? Sure. But do you know the secret to the original fettuccine alfredo?
(Hint: It uses no cream.) Or, how to make a true Bolognese lasagna that is light, not heavy and dragged down by a ton of
mozzarella (only parmesan please!)? Or a recipe for cacio e pepe that really works and does not break down or become grainy?
We traveled to Castelnuovo di Porto, just outside of Rome, to cook fettuccine alfredo with Francesca Guccione. It turns out that
this recipe is the authentic version of pasta with butter and cheese, and the secret is the use of cooking water to bind the
ingredients into a light-but-creamy sauce. This is just one of the 125 recipes that makes “Noodles” a must-have cookbook.
CLASSIC PASTA RECIPES GUARANTEED TO WORK FROM THE MILK STREET KITCHEN
The beauty of noodle dishes is that most of them are dead simple. Many noodles cook in just minutes (fresh pastas, soba and udon
for example) and can be served with nothing more than a simple sauce (like soy sauce or vinegar and miso or butter). Or, for a
quick supper, try a quick and easy Hoisin-Ginger Noodles or a one-pan Cacio e Pepe.
CACIO E PEPE
LASAGNA WITH RAGÙ
MAKE A PESTO SAUCE OUT OF ALMOST ANYTHING
A quick pesto can be made from almost anything, including parsley, pistachios, spinach, fennel, olives, lemon or Parmesan. Once
you learn this simple formula, a whole new world of pesto sauces opens up.
SPAGHETTI WITH PARSLEY PESTO
RIGATONI WITH PISTACHIO
PERUVIAN SPINACH PESTO
HOMEMADE GNOCCHI IN MINUTES USING INSTANT POTATO FLAKES
We traveled the world to learn the secrets to the best pad Thai, Italian ragù, spicy North African couscous and buttery Turkish
noodles flecked with feta. In Sapporo, Japan, we learned how to develop the deep umami flavors of miso ramen with minimal time and
effort. And from Ho Chi Minh City to Lima, we learned the art of the quick noodle stir-fry, from Vietnamese Shrimp noodles to
Peruvian chicken and pasta.
THE WORLD OFFERS A FRESH TAKE ON PASTA
And many of these recipes offer something entirely new to the American home cook, including Indian Vermicelli with Peas and
Cilantro, Farfalle with Creamy Carrots and Pancetta and Cambodian-Style Rice Noodle Salad with Shrimp, Cucumber and Herbs. Explore
what the world has to offer and think about noodles in a whole new way.
KOREAN STYLE COLD NOODLES
TURKISH NOODLES WITH FETA
VIETNAMESE SHRIMP NOODLES
INDIAN VERMICELLI WITH PEAS
FARFALLE WITH CREAMY CARROTS AND PANCETTA
CAMBODIAN-STYLE RICE NOODLE SALAD
SOUPE AU PISTOU
TAIWANESE BEEF NOODLE SOUP
We have also worked many around-the-world classics so they’re weeknight-approachable, like Soupe au Pistou, Taiwanese Beef Noodle
Soup and Chicken Pho.
HOW TO MAKE UDON
We include guides to using the noodles you have on hand and also show you how to make classic noodles from scratch—everything from
homemade udon and hand-cut wheat noodles to fresh egg pasta, orecchiette and potato gnocchi. In Los Angeles, Sonoko Sakai
demonstrated the best way to knead udon noodle dough: Place it in a double plastic bag and jump up and down on it with your
FRY IT AND STIR-FRY IT!
Many cultures from China to Thailand to Japan change the texture of noodles by frying them or stir-frying.
SHANGHAI-STYLE FRIED NOODLES
THAI STIR-FRIED RICE NOODLES WITH CHICKEN
JAPANESE FRIED NOODLES WITH BACON
Pastas can also be turned into hearty baked suppers, like spaetzle, Lasagna and Baked Pasta alla Sorrentina.
LASAGNA AND BAKED PASTA ALLA SORRENTINA
PASTA ALLA SORRENTINA
GNOCCHI ALLA ROMANA
LINGUINE WITH ARTICHOKES
PEARL COUSCOUS AND ZUCCHINI SALAD
Plus you will learn to master glass noodles, rice sticks, vermicelli, soba, somen, ramen, udon, fregola, couscous and orzo. The
world of pasta is big, exciting and offers the very best way to put dinner on the table quickly and well.
So if you want a one-stop guide to noodles from around the world and simple recipes to transform dinner into an event rather than
a chore, order your copy of “Noodles” today.
Founder, Milk Street
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