Wonderland. If I had to sum up what Flour + Water is in one word -- wonderland. Of pasta. To call this a cookbook would be to err on the simplistic side.
I attempted to make the Ravioli dough, referred to as "Rav dough" to add extra pasta cred. It is a very exacting recipe, which calls for spritzing the dough with water to add the final balance of moisture. Without a spray bottle on hand, my improvisation yielded a drier dough than I had experienced in prior pasta making sessions (i.e. not this recipe). The precise nature of the recipes serve as a great learning experience which will undoubtedly improve your pasta making game.
Chef McNaughton of San Francisco's flour + water restaurant spent considerable time in Italy learning from the best on how to serve up gorgeous arrays of pasta shapes. Tagliatelle, tortelloni, farfalle and many more grace the pages of over 70 creative dishes that showcase the magical metamorphosis of flour and water.