Andreas Papadakis unlocks the secrets to the best handmade pasta of your life - as served and revered at his beloved Melbourne eatery Tipo 00.
'If you have ever wanted to get into making pasta this book is for you. I love it.'
Brigitte Hafner, Tedesca Osteria
'A must own for any pasta aficionado you know.'
Melissa Leong, food judge
'Tipo 00 is one of my favourite places in the world.'
Marco Pierre White
Greek chef Andreas Papadakis opened his tiny, cultish Melbourne pasta bar because he couldn't find what he wanted: an exceptional bowl of pasta made with the very best ingredients and served all day. He was obviously on to something because word spread fast and soon pasta people from near and far were joining the queue. A decade on, Andreas has documented more than 80 recipes that embody the best of Tipo 00 and the ethos that drives it, and demonstrate why a booking remains a coveted thing. All the favourites are here, from asparagus ravioli with parmesan cream to cocoa paccheri with pine mushrooms and pine nuts to gnocchi with duck and porcini ragu, to the famously delicious tipomisu dessert and a fast version of everyone's favourite focaccia. Plus lasagne, lessons in the art of the dough, why spaghetti is (unequivocally) the King of Pasta ... and much more. The restaurant - named for the one true pasta flour - has always been about good food first, community, excellent wine and true hospitality. You'll find that at the heart of Tipo 00 The Pasta Cookbook too.
