“From fresh vs. dried to matching shapes with sauces, a beautiful new book tells you how to make the most delicious bowl of pasta.” —Oprah.com
Celebrating pasta in all its glorious forms, author Domenica Marchetti draws from her Italian heritage to share a uniquely personal collection of more than 100 timeless and modern rustic recipes. Pasta is a welcome addition to any dinner table and this gorgeous cookbook includes many favorites from her own family as well as those she has adapted from prominent Italian chefs, including crespelle baked with pork and spinach, ravioli stuffed with four cheeses, lamb ragù over saffron tagliatelle, and cappelletti “hats” simmering in a savory broth. Additional information includes advice on equipment and ingredients plus recipes for making fresh pasta and using dried pasta. A pasta shape glossary helps the reader tell the difference between pastas like fettucine and tagliolini.
“A mouthwatering ode to the traditional mainstay of Italian cuisine. Her recipes are simple but sublime, and cover regional specialties, family favorites, and modern interpretations.” —Fine Cooking
“A fine reference . . . She offers more than 100 recipes categorized by use, such as pasta in soups, pasta with sauce, baked pasta, classic dishes and more.” —La Cucina Italiana
“Sure, we probably don’t need another pasta cookbook. But The Glorious Pasta of Italy by Domenica Marchetti is pretty hard to pass up—and we have a lot of Italian cookbooks in our library.” —LA Weekly
“A reliable, timeless text that captures the spirit of Italy’s pasta culture and delivers it, neatly wrapped, to your kitchen counter.” —Serious Eats
FONTINA VAL D’AOSTA: A dense, semifirm cow’s milk cheese made in the Italian Alps near the French and Swiss borders. It has a somewhat sharp aroma and a nutty, slightly mushroomy flavor. Made in Italy and France, fontal, a less assertive cheese that melts beautifully, is a good alternative.
