Pasta of the World — Doughs, Sauces & Recipes from Every Country

Pasta as a common language: hand-made doughs, every sauce family, and the most beloved pasta dishes from every country, explained step by step.

181 pages and 93 recipes to master pasta at home — from fresh dough rolled by hand to ramen and fideuà — with every ingredient given in US cups and grams, and temperatures in °F.

What you will find inside

• Complete foundations: flours, eggs, and the science of dough; how to roll, cut, shape, and dry; perfect cooking and the meeting with the sauce, with cooking times by shape and the chart of which sauce goes with which pasta.
• Doughs and shapes: egg dough, semolina, spinach, and squid-ink; tagliatelle, pappardelle, orecchiette, cavatelli, and potato, ricotta, and semolina gnocchi.
• Every sauce family: tomato in all its versions, ragùs, pestos, cream sauces, authentic carbonara with no cream, cacio e pepe, aglio e olio, seafood, and more.
• Filled and baked: ravioli, tortellini in brodo, agnolotti, cannelloni, lasagnas, and Greek pastitsio.
• The whole world: ramen and its broths, udon, soba, pad thai, lo mein, dan dan noodles, japchae, and laksa; German spätzle, Turkish manti, Spanish fideuà, Dominican-style macaroni, Peruvian sopa seca, and mac and cheese.
• Practical guides: how to scale every recipe (×2 and ×4), storage and freezing by pasta type, honest substitutions for hard-to-find ingredients, and a large glossary of shapes with their ideal sauce.

A 100% original book: the classic preparations are common culinary heritage, written here in our own words, quantities, and steps.

Digital edition details

• 181 pages.
• Formats included: PDF and EPUB.
• Ingredients in US cups and grams; temperatures in °F.
• Digital product: when you complete your purchase you receive the PDF and EPUB automatically. No physical item will be shipped.