Edited by Jeni Wright.
How to Choose, Cook and Serve Pasta, with Over 350 Recipes.
This book gives you all you need to know about the world's favourite ingredient. It is the definitive guide to choosing, making and cooking pasta and noodles, with over 350 classic and original recipes from simple pasta soups to fresh and healthy pasta salads, and from healthy casseroles to delicate stuffed pasta.
A comprehensive identification guide contains fabulous close-up photographs of the huge range of dried and fresh pasta types and shapes, as well as the primary pasta sauce ingredients and pasta-making equipment.
Step-by-step instructions guide you through the secrets of cooking and serving pasta, and include illustrated techniques for easy home-made pasta, from cutting shapes and noodles to making flavoured and coloured variations. The book also includes useful tips on how to eat pasta, how to match shapes to sauces, and which wines to choose to complement the pasta dishes.
