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With over 800 photographs, informative text and enticing recipes, this is the definitive guide to the art of making, cooking and enjoying pasta. It features 150 traditional and innovative pasta recipes in beautiful photographs. It provides a detailed techniques section that guides you through the secrets of making your own pasta successfully by hand and machine, from cutting shapes and noodles to making flavoured and coloured variations. It is a comprehensive visual identification guide that contains fabulous photographs of a vast array of dried and fresh pasta types and shapes, including regional varieties and unusual designer shapes. It includes classic dishes such as Tagliatelle alla Bolognese, regional specialities such as Ravioli alla Romagnola, and contemporary ideas such as Pipe with Ricotta, Saffron and Spinach, and Tagliatelle Tricolore. This title also includes a guide to pasta-making equipment and how to use it. It is a pictorial guide to the key pasta sauce ingredients, such as fresh herbs, seasonings, spices, oils and vinegars, meats, fish and shellfish, vegetables and cheeses. This superb book is a comprehensive guide to choosing, making, cooking and enjoying Italian pasta. The colour identification guide contains fabulous photographs of the huge range of dried and fresh pasta types. The techniques section guides you through the secrets of making, cooking and serving pasta. The pantry is a visual guide to all the key pasta sauce ingredients and the recipe collection features a combination of 150 classic favourites, regional specialties and fresh ideas. The recipes cater for every type of pasta dish: simple broths, soups, fish, meat and poultry, vegetarian dishes and healthy salads. It is illustrated with 800 glorious photographs, this is the definitive guide to pasta cooking.
