Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes

Food trends come and go, but pasta remains popular year after year. Despite its simple ingredients (flour and water or flour and eggs), the magic, rituals, and art of making pasta date back five centuries. Two ingredients are transformed into hundreds of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes, each with its own distinct provenance and enrobed in a favorite sauce.

NYC chef Missy Robbins discovered Italian food and pasta twenty-five years ago. Since then, she has been cooking, researching, and studying her way across Italy, which has led her to open two of America's most renowned pasta restaurants, Lilia and Misi. This is the hard-working manual for home cooks who want to master the art of pasta cooking, with illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian American, regional Italian, and Robbins' own best pasta dishes, plus two dozen vegetable sides. This is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare, with nearly 100 full-color mouthwatering photos of pasta dishes and twenty images from Italy.

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