Mastering Pasta

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

Mastering Pasta is jam-packed with useful information, such as the best way to cook and sauce pasta, suggestions for substituting pasta shapes and advance preparation and storage tips. 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 for cooks who want to take their knowledge to the next level. Mastering Pasta is the definitive work on the subject and the only book you'll ever need to serve exceptional pasta dishes in your own kitchen.

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