About this ebook
Pasta is simple to love and surprisingly easy to get wrong, and the difference between a good bowl and a great one is in the details. This comprehensive cookbook covers the full world of pasta in fifteen chapters, from making fresh dough by hand to plating show-stopping dishes for special occasions.
Inside, you’ll find:
Foundations — essential pasta-making equipment, a guide to pasta shapes, and the basic rules for cooking perfect pasta every time
Fresh Pasta Dough — Basic Egg, Semolina, Whole Wheat, Spinach, Beet, Squid Ink, and Gluten-Free doughs
Classic Italian Sauces — Marinara, Bolognese, Carbonara, Amatriciana, Puttanesca, Alfredo, Pesto Genovese, Cacio e Pepe, Aglio e Olio, and Vodka Sauce
Long and Short Pasta — Spaghetti alle Vongole, Tagliatelle al Ragù, Bucatini all’Amatriciana, Penne all’Arrabbiata, Orecchiette with Broccoli Rabe, and more
Stuffed Pasta — Cheese, Spinach and Ricotta, Butternut Squash, and Lobster Ravioli, plus Tortellini, Tortelloni, Agnolotti, and Cappelletti in Brodo
Baked Pasta — Lasagna Bolognese, Baked Ziti, Cannelloni, Manicotti, Timpano, and Greek Pastitsio
Seafood, Vegetarian, and Meat Pasta — Shrimp Scampi, Linguine Frutti di Mare, Pasta Primavera, Pappardelle with Beef Ragù, and many more
Cream-Based Pasta, Pasta Soups, and Cold Pasta Salads
Regional Italian Specialties and International Dishes
Gourmet and Special Occasion Pasta
With more than 150 recipes in all, this is a complete, practical guide for home cooks who want to master pasta, from weeknight dinners to dinner-party centerpieces.
