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.
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12 ounces dried additional for passing agnolotti baking Balsamella boil CABERNET SAUVIGNON cannelloni chopped fresh Italian clams coarsely chopped Cook the pasta cup extra virgin cup freshly grated drain extra virgin olive fettuccine ﬁlling finely chopped flour fresh Italian parsley fresh tomatoes freshly grated Parmesan freshly ground black garlic golden grated Parmesan cheese ground black pepper heated plates ready heated serving bowl heavy skillet individual heated plates meat medium heat minutes mixture MONTEPULCIANO D'ABRUZZO pancetta Parmesan cheese parsley Pass the additional pasta al dente pasta dough pine nuts PINOT GRIGIO pound fresh Quick Tomato Sauce radicchio ravioli recipe red pepper red pepper flakes ricotta rigatoni roll salt and freshly salt and pepper sauce and toss sauté Sea salt Season with salt serving bowl ready skillet over medium sliced spinach sprinkling stirring SUGGESTED WINES tablespoons tablespoons extra virgin TAGLIATELLE teaspoon Tomato Sauce tortelloni unsalted butter virgin olive oil