In this spectacular book, 120 proven recipes are accompanied by photographic explanations, facts, and instructions that will make the serious user a master of the pasta art. An illustrated guide to authentic Italian ingredients and a glossary of useful Italian culinary terms rounds out this pictorial gallery.
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Cutting Fresh Pasta
Paste Ripiene Pasta Fresca
Pasta al Forno Pasta Secca
Pasta al Forno per le Feste Pasta Secca con Salse Crude
Gnocchi Paste Ripiene
Pasta al Forno
and fresh pasta shapes each presented hy type
The techniques of successful pastamaking and cooking Pantry and Glossary