Pasta

About this book

The low-carb craze is over and pasta is back with its fresh robust flavors everyday convenience and endless versatility. Chef Carlo Middione presents this Italian staple at its most savory and authentic with 50 traditional preparations for spaghetti ravioli lasagna and more as well as favorite sauces like pesto balsamella and Bolognese. With timeless dishes like Cannelloni in Salsa al Pomodoro Spaghetti alla Puttanesca and Pasta e Fagioli and modern dishes such as Fettuccine with Vodka this satisfying cookbook brings home the passion and artistry of true Italian cuisine. A treasury of 50 brazenly Italian pasta recipes including a primer on the history of everyones favorite noodle. Includes easy-to-follow instructions for making pasta from scratch.