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    RecipesManiac.com   >   By Ingredients Cookbooks   >   Pasta

       
     

    Pasta Cookbooks and Recipes


    Boiling Spaghetti Pasta is a type of food made from flour mixed with water a (and often eggs) which is then kneaded, formed into shapes and boiled. The best-known form of pasta is probably spaghetti which is a long-thin form of pasta whose name derives from the Italian spaghetto, the diminutive of spago which means "thin string".

    Other than spaghetti, other common forms of pasta include vermicelli (also string like), farfalle and rotelle (complicated decorative shapes), fettuccine and linguine (both ribbon-shipped), lasagna (large sheets), penne (short tubes), as well as various forms of hollow shapes that are stuffed with fillings (manicotti, ravioli and tortellini). Although all the types of pasta are made from more or less the same ingredients, the shapes do in fact serve an important role - different shapes make different types of pasta more suitable for different types of sauce (Alfredo sauce, Tomato sauce, etc.).

    Spaghetti cooked and served with tomato sauce

    When pasta is cooked, it can be served with a variety of different sauces. For example, in Italian cuisine, each region of Italy has their own preferred ways of serving the dish. For example, bolognese and pesto are favored in the North, whereas carbonara or tomato sauces tend to be favored in the South. Pasta is also a popular dish outside of Italy, and other countries such as the United States, have developed their own distinct accompaniments, albeit often inspired by Italian cuisine.

    The origins of pasta have been lost in the mists of time. It is known that noodles have been eaten in China for at least 4,000 years, and one legend says that Marco Polo brought this dish to Italy - however romantic as this story is, it doesn't appear to be true - there are records of pasta dishes in the Mediterranean area dating back from before the time of Christ.

    Lasagna



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    Pasta Cooking DVDs

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    Lasagna della Casa

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    Prime Video (Food and Wine - Cooking Instruction)

    Lasagna della Casa
     

    How to Make Perfect Pasta Dough with Chef Scott Conant

    Playboy Studios
    Prime Video (Food and Wine - Baking)

    How to Make Perfect Pasta Dough with Chef Scott Conant
     

    15 Chefs Compete

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    FilmRise
    Prime Video (Food and Wine)
     


    Pasta Cookbooks

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    American Sfoglino: A Master Class in Handmade Pasta (Pasta Cookbook, Italian Cooking Books, Pasta and Noodle Cooking)

    By Evan Funke

    Chronicle Books
    Released: 2019-09-24
    Hardcover (272 pages)

    American Sfoglino: A Master Class in Handmade Pasta (Pasta Cookbook, Italian Cooking Books, Pasta and Noodle Cooking)
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    Product Description:
    "Evan Funke's respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia-Romagna. It's bold in its simplicity and focus."Missy Robbins, chef/owner of Lilia and MISI

    A comprehensive guide to making the best pasta in the world: In this debut cookbook from Evan Funke, he shares classic techniques from his Emilia-Romagna training and provides accessible instructions for making his award-winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces.

    Features recipes for home cooks to recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni.

    Beginning with four foundational doughs, American Sfoglino takes readers step by step through recipes for a variety of generous dishes, from essential sauces and broths, like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to luscious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna).

    Includes stories from Italy and the kitchen at Felix Trattoria that add the finishing touches to this master class in pasta, while sumptuous photographs and a bold package offer a feast for the eyes.

    Forget your pasta machine and indulge in the magic of being a sfoglino with the help of the rich imagery and detailed instructions provided by Evan Funke and American Sfoglino.

    Evan Funke is a master pasta maker and the chef-owner of Felix Trattoria in Venice, California.
    Katie Parla is a food writer and IACP award-winning author whose work has appeared in numerous outlets, including the New York Times, Food & Wine, and Saveur. Eric Wolfinger is a James Beard Award-winning food photographer.

    Makes an excellent gift idea for any pasta aficionado or avid Italian cook.

    Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes

    America's Test Kitchen
    Released: 2019-03-05
    Hardcover (544 pages)

    Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes
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    Product Description:

    The only vegetables book you'll ever need reveals hundreds of ways to cook nearly every vegetable under the sun.

    We're all looking for interesting, achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you'll learn nearly 40 ways to cook potatoes and 30 ways with broccoli, America's favorite veggies. But you'll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey Burgers; and how to turn sunchokes into a chowder and kale into a Super Slaw for Salmon Tacos. Every chapter, from Artichokes to Zucchini, includes shopping, storage, seasonality, and prep pointers and techniques, including hundreds of step-by-step photographs and illustrations, gorgeous watercolor illustrations, and full-color recipe photography.

    The inspirational, modern recipes showcase vegetables' versatility in everything from sides to mains: You'll discover how to make the perfect grilled corn--and also how to transform it into a deliciously creamy pasta sauce with ricotta and basil. Onions are grilled, caramelized, glazed, and pickled--and also cooked into the Middle Eastern pilaf Mujaddara. Cauliflower is grilled as steaks, fried Buffalo-style, and pot-roasted whole with a robust tomato sauce. Sweet potatoes are mashed and baked more than a dozen ways, plus turned into a salad, a soup, tacos, and a gratin. All along the way we share loads of invaluable kitchen tips and insights from our test cooks, making it easy--and irresistibly tempting--to eat more veggies every day.

    Just a few of the 700+ recipes (based on 70+ vegetables!) you’ll find inside:

    CLASSICS, PERFECTED

        Best Baked Potato
        Skillet-Roasted Brussels Sprouts
        Roasted Broccoli
        Cauliflower Soup
        Foolproof Boiled Corn with Chili–Lime Salt

    FRESH TAKES

        Carrot-Habanero Dip
        Potato and Chorizo Tacos
        Whole Romanesco with Berbere and Yogurt-Tahini Sauce
        Stir-Fried Thai-Style Beef with Chiles and Shallots
        Zucchini Bread with Pistachios and Orange

    NEW FAVORITES

        Fried Fiddleheads with Lemon-Chive Dipping Sauce
        Nori-Crusted Salmon
        Fava Bean Crostini with Manchego and Pine Nuts
        Roasted King Trumpet Mushrooms with Red Wine-Miso Sauce
        Sunchoke Chowder

    Lasagna: A Baked Pasta Cookbook

    By Anna Hezel

    Clarkson Potter
    Released: 2019-09-10
    Hardcover (144 pages)

    Lasagna: A Baked Pasta Cookbook
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    Product Description:
    Change the way you think about lasagna with a cookbook featuring 50 recipes that are bold, creative, and always comforting

    “What could possibly be better than a great lasagna recipe? A whole slew of them, plus some wonderful baked pastas too.”—Ruth Reichl

    Whether you’re craving a meatball lasagna, keeping it stupid simple with a slow cooker spinach lasagna, or hosting brunch with an eggy carbonara lasagna that shouts “Hello!” from the center of the table, you’ll find plenty of new ways to cook the classic dish in Lasagna: A Baked Pasta Cookbook.

    In addition to a lasagna recipe for every occasion, the book features many creative ideas for what to eat with it, including the perfect iceberg lettuce salad you’ve ordered a million times in Italian restaurants, pillowy garlic knots, and a tiramisu for the twenty-first century. A baked pasta chapter delivers non-lasagna showstoppers, like skillet-baked spaghetti and timpano.

    With 50 recipes, mouth-watering photography, and plenty of tips, Lasagna is a detailed and delicious celebration of a baked pasta icon.

    Advance praise for Lasagna

    “An exuberant love letter to the bubbling, bronzed, bricklike comfort of lasagna. I foresee 200 percent more lasagna in my kitchen this fall, just as Anna Hezel and the editors of TASTE wanted for me.”—Deb Perelman, Smitten Kitchen

    “Garfield’s love of lasagna is well-documented. In his opinion, it’s nature’s perfect food. I’m often asked, ‘Why lasagna?’ Truth is, lasagna is my favorite food. So, it looks like Garfield and I will be fighting over this delightful book.”—Jim Davis, creator of Garfield

    “The sad truth is that lasagna—a dish of such great potential—is too often sloughed together haphazardly, a multithousand-calorie doorstop for the potluck table. Anna Hezel and the team from TASTE have, thankfully, reconsidered Garfield’s favorite food and laid out, in friendly and encouraging words and pictures, simple and essential ways to elevate your lasagna game. Plus they’ve mapped out a great range of baked pastas and the lasagna-adjacent dishes of the world, so you can set sail from red sauce seas to faraway horizons, discovering variations of baked noodle bliss you may have never known were within your reach.”—Peter Meehan, food editor of the Los Angeles Times and cofounder of Lucky Peach

    Dishoom: The first ever cookbook from the much-loved Indian restaurants

    By Shamil Thakrar & Naved Nasir

    Bloomsbury Publishing
    Released: 2019-12-31
    Hardcover (400 pages)

    Dishoom: The first ever cookbook from the much-loved Indian restaurants
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    THE SUNDAY TIMES BESTSELLER

    An eccentric and charming cookbook from Dishoom, with over 100 recipes from the much-loved restaurants.

    At long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails.

    As you learn to cook the Dishoom menu, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night.

    This beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most treasured corners of Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table.

    Pasta Grannies: The Official Cookbook: The Secrets of Italy's Best Home Cooks

    By Vicky Bennison

    Hardie Grant
    Released: 2019-10-29
    Hardcover (256 pages)

    Pasta Grannies: The Official Cookbook: The Secrets of Italy s Best Home Cooks
    List Price: $29.99*
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    Product Description:
    "When you have good ingredients, you don't have to worry about cooking. They do the work for you." – Lucia, 85

    Inspired by the hugely popular YouTube channel of the same name, Pasta Grannies is a wonderful collection of time-perfected Italian recipes from the people who have spent a lifetime cooking for love, not a living: Italian grandmothers.

    Featuring over 80 easy and accessible recipes from all over Italy, you will be transported into the very heart of the Italian home to learn how to make great-tasting Italian food. Pasta styles range from pici – a type of hand-rolled spaghetti that is simple to make – to lumachelle della duchessa – tiny, ridged, cinnamon-scented tubes that take patience and dexterity.

    More than just a compendium of dishes, Pasta Grannies tells the extraordinary stories of these ordinary women and shows you that with the right know how, truly authentic Italian cooking is simple, beautiful and entirely achievable.

    Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]

    By Marc Vetri

    Ten Speed Press
    Released: 2015-03-17
    Hardcover (272 pages)

    Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]
    List Price: $29.99*
    Lowest New Price: $19.90*
    Lowest Used Price: $14.89*
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    • Ten Speed Press
    Product Description:
    Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes.

    Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas—and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. 

    Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.

    Giada's Italy: My Recipes for La Dolce Vita: A Cookbook

    By Giada De Laurentiis

    Clarkson Potter
    Released: 2018-03-27
    Hardcover (288 pages)

    Giada s Italy: My Recipes for La Dolce Vita: A Cookbook
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    • With photos shot on location around her native Rome, Giada's latest book is a lavish exploration of her food roots and the lifestyle traditions that define la bella vita, with the contemporary California twist that has made her America's most beloved Italian chef.
    • Here, she shares recipes for authentic Italian dishes as her family has prepared them for years while infusing them with her signature fresh flavors to make them her own, like in her Grilled Swordfish with Candied Lemon Salad; Spaghetti with Chianti and Fava Beans; Asparagus with Grilled Melon Salad; Bruschetta with Burrata and Kale Salsa Verde; and Fennel Upside Down Cake.
    Product Description:
    With photos shot on location around her native Rome, Giada's latest book--a New York Times bestseller--is a lavish exploration of her food roots and the lifestyle traditions that define la bella vita, with the contemporary California twist that has made her America's most beloved Italian chef.

    America knows and loves Giada De Laurentiis for her lighter, healthier takes on classic Italian fare. In her newest cookbook, she invites fans and home cooks to get to know the flavors and stories that have inspired her life's work. Here, she shares recipes for authentic Italian dishes as her family has prepared them for years while infusing them with her signature fresh flavors to make them her own, like in her Grilled Swordfish with Candied Lemon Salad; Spaghetti with Chianti and Fava Beans; Asparagus with Grilled Melon Salad; Bruschetta with Burrata and Kale Salsa Verde; and Fennel Upside Down Cake. Filled with gorgeous photography of Italy, peppered with family stories, and complete with more of Giada's tips and advice for cooking up fabulous meals with ease, Giada's Italy is a stunning celebration of Italy's flavors as only Giada could present them.

    Let's Make Ramen!: A Comic Book Cookbook

    By Hugh Amano

    Ten Speed Press
    Released: 2019-07-16
    Paperback (192 pages)

    Let s Make Ramen!: A Comic Book Cookbook
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    Product Description:
    A comic book cookbook with accessible ramen recipes for the home cook, including simple weeknight bowls, weekend project stocks, homemade noodles, and an array of delicious accompaniments, with insights and tips from notable ramen luminaries.
     
    Playful and instructive, this hybrid cookbook/graphic novel introduces the history of ramen and provides more than 40 recipes for everything you need to make the perfect bowl at home including tares, broths, noodles, and toppings. Authors Hugh Amano and Sarah Becan present colorful, humorous, and easy-to-follow comics that fully illustrate the necessary steps and ingredients for delicious homemade ramen. Along the way, they share preparation shortcuts that make weeknight ramen a reality; provide meaty tidbits on Japanese culinary traditions; and feature words of wisdom, personal anecdotes, and cultural insights from eminent ramen figures such as chef Ivan Orkin and Ramen Adventures’ Brian MacDuckston. Recipes include broths like Shio, Shoyu, Miso, and Tonkotsu, components such as Onsen Eggs, Chashu, and Menma, and offshoots like Mazemen, Tsukemen, and Yakisoba.  Ideal for beginners, seasoned cooks, and armchair chefs alike, this comic book cookbook is an accessible, fun, and inviting introduction to one of Japan’s most popular and iconic dishes.

    The Tuscan Sun Cookbook: Recipes from Our Italian Kitchen

    By Frances Mayes

    Clarkson Potter
    Released: 2012-03-13
    Hardcover (224 pages)

    The Tuscan Sun Cookbook: Recipes from Our Italian Kitchen
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    • Clarkson Potter Publishers
    Product Description:
    “Tuscan food tastes like itself. Ingredients are left to shine. . . . So, if on your visit, I hand you an apron, your work will be easy. We’ll start with primo ingredients, a little flurry of activity, perhaps a glass of Vino Nobile di Montepulciano, and soon we’ll be carrying platters out the door. We’ll have as much fun setting the table as we have in the kitchen. Four double doors along the front of the house open to the outside—so handy for serving at a long table under the stars (or for cooling a scorched pan on the stone wall). Italian Philosophy 101: la casa aperta, the open house.”
    —from the Introduction
     
    In all of Frances Mayes’s bestselling memoirs about Tuscany, food plays a starring role. This cuisine transports, comforts, entices, and speaks to the friendly, genuine, and improvisational spirit of Tuscan life. Both cooking and eating in Tuscany are natural pleasures. In her first-ever cookbook, Frances and her husband, Ed, share recipes that they have enjoyed over the years as honorary Tuscans: dishes prepared in a simple, traditional kitchen using robust, honest ingredients.
               
    A toast to the experiences they’ve had over two decades at Bramasole, their home in Cortona, Italy, this cookbook evokes days spent roaming the countryside for chestnuts, green almonds, blackberries, and porcini; dinner parties stretching into the wee hours,  and garden baskets tumbling over with bright red tomatoes.
               
    Lose yourself in the transporting photography of the food, the people, and the place, as Frances’s lyrical introductions and headnotes put you by her side in the kitchen and raising a glass at the table. From Antipasti (starters) to Dolci (desserts), this cookbook is organized like a traditional Italian dinner.
               
    The more than 150 tempting recipes include:
    ·         Fried Zucchini Flowers
    ·         Red Peppers Melted with Balsamic Vinegar
    ·         Potato Ravioli with Zucchini, Speck, and Pecorino
    ·         Risotto Primavera
    ·         Pizza with Caramelized Onions and Sausage
    ·         Cannellini Bean Soup with Pancetta
    ·         Little Veal Meatballs with Artichokes and Cherry Tomatoes
    ·         Chicken Under a Brick
    ·         Short Ribs, Tuscan-Style
    ·         Domenica’s Rosemary Potatoes
    ·         Folded Fruit Tart with Mascarpone
    ·         Strawberry Semifreddo
    ·         Steamed Chocolate Cake with Vanilla Sauce
     
    Frances and Ed also share their tips on stocking your pantry, pairing wines with dishes, and choosing the best olive oil. Learn their time-tested methods for hand rolling pasta and techniques for coaxing the best out of seasonal ingredients with little effort.
               
    Throw on another handful of pasta, pull up a chair, and languish in the rustic Italian way of life.

    Cooking with Nonna: Celebrate Food & Family With Over 100 Classic Recipes from Italian Grandmothers

    By Rossella Rago

    RACE POINT
    Released: 2017-03-15
    Hardcover (248 pages)

    Cooking with Nonna: Celebrate Food & Family With Over 100 Classic Recipes from Italian Grandmothers
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    • RACE POINT
    Product Description:

    Learn to cook classic Italian recipes like a native with the long-awaited debut cookbook from Rossella Rago, creator of the popular web TV series Cooking with Nonna!

    For Rossella Rago, creator and host of Cooking with Nonna TV, Italian cooking was never just about the amazing food or Sunday dinner; it was also about family, community, and tradition. Rossella grew up cooking with her Nonna Romana every Sunday and on holidays, learning the traditional recipes of the Italian region of Puglia, like focaccia, braciole, zucchine alla poverella, and pizza rustica.

    In her popular web TV series, Rossella invites Italian-American grandmothers (the unsung heroes of the culinary world) to cook with her, learning the classic dishes and flavors of each region of Italy and sharing them with eager fans all over the world. Now you can take a culinary journey through Italy with Rossella and her debut cookbook, Cooking with Nonna, featuring over 100 classic Italian recipes, along with advice and stories from 25 beloved Italian grandmothers.

    With easy-to-follow step-by-step instructions and mouthwatering photos, Cooking with Nonna covers appetizers, soups, salads, pasta, meats, breads, cookies, and desserts, and features favorite recipes including: 

    • Sicilian Rice Balls
    • Fried Calamari
    • Stuffed Artichokes
    • Orecchiette with Broccoli Rabe
    • Veal Stew in a Polenta Bowl
    • Struffoli
    • Ricotta Cookies
    • Homemade Pasta
    • Handcrafted Spaghetti with Meatballs
    • Four-Cheer Lasagna

    If you are ready to bring back Sunday dinner and learn how to make Italian food just like nonna, then look no further!

    Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.

    Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]

    By Marc Vetri

    Ten Speed Press
    Released: 2015-03-17
    Hardcover (272 pages)

    Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]
    List Price: $29.99*
    Lowest New Price: $19.90*
    Lowest Used Price: $14.89*
    Usually ships in 24 hours*
    *(As of 03:30 Pacific 23 Sep 2019 More Info)


    Click Here
    • Ten Speed Press
    Product Description:
    Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes.

    Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas—and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. 

    Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.

    The Best Pasta Sauces: Favorite Regional Italian Recipes: A Cookbook

    By Micol Negrin

    Ballantine Books
    Released: 2014-10-28
    Hardcover (256 pages)

    The Best Pasta Sauces: Favorite Regional Italian Recipes: A Cookbook
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    • Ballantine Books
    Product Description:
    The first cookbook to explore the best, most authentic Italian pasta sauce recipes from a regional perspective, by food writer, cooking teacher, and Milan native Micol Negrin.
     
    The culinary odyssey begins in northern Italy, where rich sauces are prepared with fresh cream or local cheese: Creamy Fontina Sauce with Crushed Walnuts and White Truffle Oil; Parmigiano Sauce with Fresh Nutmeg; Pine Nut and Marjoram Pesto.
     
    Central Italy is known for sauces made with cured meats, sheep’s milk cheeses, and extra-virgin olive oil: Spicy Tomato, Onion, and Guanciale Sauce; Smashed Potato Sauce with Cracked Black Pepper and Olive Oil; Caramelized Fennel and Crumbled Sausage Sauce.
     
    In southern Italy, simple, frugal ingredients meld into satisfying and delicious flavors: Sweet Pepper and Lamb Ragù with Rosemary; Fresh Ricotta Sauce with Diced Prosciutto; Spicy Cannellini Bean Sauce with Pancetta and Arugula.
     
    The islands of Sicily and Sardinia take advantage of the bountiful seafood from the Mediterranean and game from the mountainous terrain: Pork Ragù with a Hint of Dark Chocolate and Cinnamon; Red Mullet Roe with Garlicky Bread Crumbs; Rich Lobster Sauce.
     
    Negrin also provides a primer on saucing the Italian way, the basics for handmade pastas, the key to cooking pasta al dente, vital ingredients for every Italian kitchen, perfect wine pairings, and the best food shopping sources around the United States. Complete with mouthwatering color photographs and detailed maps of the various regions, The Best Pasta Sauces lets you travel to Italy without ever leaving your kitchen.

    Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More

    By Aliza Green

    Quarry Books
    Flexibound (176 pages)

    Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
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    • Making Artisan Pasta How to Make a World of Handmade Noodles Stuffed Pasta Dumplings and More
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    Learn how to use the best ingredients and simple, classic techniques to make fresh, homemade pasta in your own kitchen with Making Artisan Pasta. Calling for just the simplest ingredients and a handful of unique kitchen tools, making pasta at home has never been easier, more fun, or more delicious.

    Inside, you'll find:

    • Recipes for pasta doughs made completely from scratch, with such delicious ingredients as buckwheat and whole wheat flour, roasted red pepper, asparagus, and even squid ink and chocolate
    • Fully illustrated step-by-step instructions for rolling, shaping, and stuffing dough for gnocchi, lasagna, cannelloni, pappardelle, tagliatelle, ravioli, and dozens of other styles of pasta
    • Detailed instructions on how to make the ultimate in pasta: hand-stretched dough
    • Chinese pot stickers, Polish pierogi, Turkish manti, and other delectable pastas from beyond its traditional Italian borders
    • Artisan tips to help anyone, from novice to experienced, make unforgettable pasta

    Through author and chef Aliza Green’s pasta expertise and encyclopedic knowledge of all things culinary, plus hundreds of gorgeous photos by acclaimed food photographer Steve Legato, you’ll never look at the supermarket pasta aisle the same way again.

    Making Artisan Pasta is on Cooking Light's Top 100 Cookbooks of the Last 25 Years list for Best Technique and Equipment.

    American Sfoglino: A Master Class in Handmade Pasta (Pasta Cookbook, Italian Cooking Books, Pasta and Noodle Cooking)

    By Evan Funke

    Chronicle Books
    Released: 2019-09-24
    Hardcover (272 pages)

    American Sfoglino: A Master Class in Handmade Pasta (Pasta Cookbook, Italian Cooking Books, Pasta and Noodle Cooking)
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    "Evan Funke's respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia-Romagna. It's bold in its simplicity and focus."Missy Robbins, chef/owner of Lilia and MISI

    A comprehensive guide to making the best pasta in the world: In this debut cookbook from Evan Funke, he shares classic techniques from his Emilia-Romagna training and provides accessible instructions for making his award-winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces.

    Features recipes for home cooks to recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni.

    Beginning with four foundational doughs, American Sfoglino takes readers step by step through recipes for a variety of generous dishes, from essential sauces and broths, like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to luscious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna).

    Includes stories from Italy and the kitchen at Felix Trattoria that add the finishing touches to this master class in pasta, while sumptuous photographs and a bold package offer a feast for the eyes.

    Forget your pasta machine and indulge in the magic of being a sfoglino with the help of the rich imagery and detailed instructions provided by Evan Funke and American Sfoglino.

    Evan Funke is a master pasta maker and the chef-owner of Felix Trattoria in Venice, California.
    Katie Parla is a food writer and IACP award-winning author whose work has appeared in numerous outlets, including the New York Times, Food & Wine, and Saveur. Eric Wolfinger is a James Beard Award-winning food photographer.

    Makes an excellent gift idea for any pasta aficionado or avid Italian cook.

    Back Pocket Pasta: Inspired Dinners to Cook on the Fly: A Cookbook

    By Colu Henry

    AMERICAN WEST BOOKS
    Released: 2017-02-28
    Hardcover (240 pages)

    Back Pocket Pasta: Inspired Dinners to Cook on the Fly: A Cookbook
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    Here are more than 75 sophisticated, weeknight-friendly pasta dishes that come together in the same amount of time it takes to boil the water. 

    As much a mindset as it is a cookbook, Back Pocket Pasta shows how a well-stocked kitchen and a few seasonal ingredients can be the driving force behind delicious, simply prepared meals. Pantry staples—a handful of items to help you up your dinner game—give you a head start come 6pm, so you can start cooking in your head on the way home from work. For instance, if you know that you have a tin of anchovies, a hunk of parmesan, and panko bread crumbs, you can pick up fresh kale to make Tuscan Kale "Caesar" Pasta. Or if you have capers, red pepper flakes, and a lemon, you can make Linguine with Quick Chili Oil. With genius flavor combinations, a gorgeous photograph for every recipe, and a smart guide to easy-drinking cocktails and wine, Back Pocket Pasta will inspire you to cook better meals faster.   

    "Who knew just five ingredients could taste like magic?!" --Refinery29

    Pasta: Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project

    By Christopher Boswell

    Little Bookroom
    Released: 2013-11-05
    Hardcover (264 pages)

    Pasta: Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project
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    Even if you haven’t landed one of the coveted internships in the kitchen at the American Academy in Rome, you can have a behind-the-scenes tutorial in the way that pastas and sauces are made in its kitchen. The recipes in Pasta are arranged in the same order as the interns are taught to make them, from simple to more complex, and are organized the way Italians think about pasta, not only as fresh or dry but by the base of the sauces (oil, tomato, meat, and vegetable).
     
    Even the most sophisticated cooks will be intrigued by chef Christopher Boswell’s engaging notes that explain what makes the flavors work together, why and how the sauces work with the pastas, and what makes a dish not only great but unforgettable.
     
    He includes simple techniques, small refinements, and easy variations. Among the more than ninety recipes you’ll find ’nduja, a soft, spicy sausage spread from Calabria; a sauce that unexpectedly pairs basil and asparagus; delicate and refreshing summer pastas; and hearty and earthy vegetarian dishes. You’ll find the go-to dish of southern Italian families, made when no one can agree on what they want to eat; a recipe traditionally made by shepherds that uses three ingredients readily found in most modern kitchens; inventive sauces that are riffs on the classics; and iconic sauces whose success depends on something as simple as when to grind the pepper.
     
    The influence of Chez Panisse is everywhere in Pasta (Chef Boswell is an alum and the Rome Sustainable Food Project at the American Academy was founded by Alice Waters). Sauces—and even meatballs—are often lighter than their Italian counterparts. Flavors are bright. Ingredients shine. Each dish tells a unique story.

    The Geometry of Pasta

    By Caz Hildebrand

    Brand: Quirk Books
    Released: 2010-09-15
    Hardcover (256 pages)

    The Geometry of Pasta
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    Wheels and tubes, twists and folds and grooves—pasta comes in hundreds of shapes, each with its own unique history, beauty, and place on the dinner table. For centuries these shapes have evolved alongside Italy’s cornucopia of local ingredients; if you know how the flavours relate to the forms, you hold the secret formula to good taste.
     
    The Geometry of Pasta pairs over 100 authentic recipes from acclaimed chef Jacob Kenedy with award-winning designer Caz Hildebrand’s stunning black-and-white designs to reveal the science, culture, and philosophy behind spectacular pasta dishes from throughout Italian history.
     
    A triumphant fusion of food and design, The Geometry of Pasta invites us to unlock the hidden properties of Italy’s most mathematically perfect deliciousness.

    Lasagna: A Baked Pasta Cookbook

    By Anna Hezel

    Clarkson Potter
    Released: 2019-09-10
    Hardcover (144 pages)

    Lasagna: A Baked Pasta Cookbook
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    Product Description:
    Change the way you think about lasagna with a cookbook featuring 50 recipes that are bold, creative, and always comforting

    “What could possibly be better than a great lasagna recipe? A whole slew of them, plus some wonderful baked pastas too.”—Ruth Reichl

    Whether you’re craving a meatball lasagna, keeping it stupid simple with a slow cooker spinach lasagna, or hosting brunch with an eggy carbonara lasagna that shouts “Hello!” from the center of the table, you’ll find plenty of new ways to cook the classic dish in Lasagna: A Baked Pasta Cookbook.

    In addition to a lasagna recipe for every occasion, the book features many creative ideas for what to eat with it, including the perfect iceberg lettuce salad you’ve ordered a million times in Italian restaurants, pillowy garlic knots, and a tiramisu for the twenty-first century. A baked pasta chapter delivers non-lasagna showstoppers, like skillet-baked spaghetti and timpano.

    With 50 recipes, mouth-watering photography, and plenty of tips, Lasagna is a detailed and delicious celebration of a baked pasta icon.

    Advance praise for Lasagna

    “An exuberant love letter to the bubbling, bronzed, bricklike comfort of lasagna. I foresee 200 percent more lasagna in my kitchen this fall, just as Anna Hezel and the editors of TASTE wanted for me.”—Deb Perelman, Smitten Kitchen

    “Garfield’s love of lasagna is well-documented. In his opinion, it’s nature’s perfect food. I’m often asked, ‘Why lasagna?’ Truth is, lasagna is my favorite food. So, it looks like Garfield and I will be fighting over this delightful book.”—Jim Davis, creator of Garfield

    “The sad truth is that lasagna—a dish of such great potential—is too often sloughed together haphazardly, a multithousand-calorie doorstop for the potluck table. Anna Hezel and the team from TASTE have, thankfully, reconsidered Garfield’s favorite food and laid out, in friendly and encouraging words and pictures, simple and essential ways to elevate your lasagna game. Plus they’ve mapped out a great range of baked pastas and the lasagna-adjacent dishes of the world, so you can set sail from red sauce seas to faraway horizons, discovering variations of baked noodle bliss you may have never known were within your reach.”—Peter Meehan, food editor of the Los Angeles Times and cofounder of Lucky Peach

    Flour + Water: Pasta [A Cookbook]

    By Thomas McNaughton

    Ten Speed Press
    Released: 2014-09-30
    Hardcover (288 pages)

    Flour + Water: Pasta [A Cookbook]
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    An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water.

    Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta—from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy’s pasta traditions, flour + water includes fifty seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water’s dough room, anyone can learn to make amazing pasta at home.

    One-Pot Pasta Cookbook: 65 Super Easy Recipes for One-and-Done Meals

    By Sarah Walker Caron

    Rockridge Press
    Released: 2019-01-15
    Paperback (106 pages)

    One-Pot Pasta Cookbook: 65 Super Easy Recipes for One-and-Done Meals
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    The One-Pot Pasta Cookbook offers the easiest all-in-one recipes for perfect pasta meals.

    No straining, no mess, and no stress―cooking pasta doesn’t get simpler than one-pot recipes. The One-Pot Pasta Cookbook offers the easiest, quick-fix recipes for delicious pasta dishes to make homemade dinners happen with minimal time and effort.

    From French Onion Linguine to Steak Rigatoni with Arugula, these fresh pasta dishes are all cooked in one pot or pan from start to finish. Using satisfying, staple ingredients that you can find at any grocery store―if you don’t already have them stocked in the kitchen―these simple and delicious recipes are a one-stop solution to everyday meals.

    The One-Pot Pasta Cookbook includes:

    • A fool-proof formula for the perfect balance of herbs and spices, protein, veggies, and cheese in every pot.
    • 65 easy recipes that include both all-in-one and step-by-step methods for cheese pastas, veggie pastas, meat pastas, seafood pastas, salads and sides.
    • Handy labels to quickly choose the right recipe from All-In-One, 30 Minutes, Quick Prep, Vegetarian, and more!

    One pot is all you need to make dinner delicious and easy. From Ratatouille Orzo to Creamy Gorgonzola Fettuccine with Broccoli, The One-Pot Pasta Cookbook serves up the simplest recipes for one-and-done meals.



     
     


     
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