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Description
Guardian columnist and food writer Rachel Roddy condenses everything she has learned about Italy's favourite food in a collection of 100 essential pasta and pasta sauce recipes.
Along with the recipes are short essays that weave together the history, culture and the everyday life of pasta shapes from the tip to the toe of Italy. There is pasta made with water, and pasta with egg; shapes made by hand and those rolled a by machine; the long and the short; the rolled and the stretched; the twisted and the stuffed; the fresh and the dried. The A-Z of Pasta tells you how to match pasta shapes with sauces, and how to serve them. The recipes range from the familiar - pesto, ragù and carbonara - to the unfamiliar (but thrilling).
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While we do our best to keep our online listings updated, some books may sell out in our physical shop before changes are reflected online. We appreciate your understanding and are here to help!