In this cookbook, the author presents over 60 recipes from all regions of Italy, outlining a range of techniques for making homemade pasta both by hand and with a pasta maker.
It begins with general instruction on working and shaping dough, with detailed photos showing how to form the various traditional pasta shapes.
Exploring a broad range of styles and flavors, the recipes cover various types of gnocchi, gnudi and stuffed, cut and baked pasta, from ratatouille lasagna to roasted garlic fettuccine.
An inspiring guide for any cook with a passion for pasta.
Softcover, 9" × 8", 192 pages, 2016.