It is a new book, first published in 2014 by Quadrille and features some stunning photography by Laura Edwards, which helps to bring this book to life, but this is a far cry from those over illustrated all pictures no substance cookery books that seem to abound today.
The book is divided into two sections, all about pasta, and then the larger section on pasta recipes.
So why do we love this book so much?
The first section covers both the history of pasta but also how to make simple pastas along with how to make shapes and colour pasta.
The recipe section has photography to support the recipes showing how to roll, fill or shape the pasta, which makes following the recipe so much simpler and easier.
The recipes have a small map next to them which shows the regions of Italy the dish originates from, along with a few words about the dish. When I read these short descriptions I can hear Carluccio’s voice speaking the words…)
The recipes are different from those I have seen in other books, and yet do not use obscure ingredients one would have to travel to Italy to find, a favourite is large spaghetti with roasted pepper and anchovy sauce, simple, rustic and delicious. And you have to try the pasta twists with a nut and herb sauce… So many divine recipes…
The recipe for surprise giant ravioli, which has an egg yolk in it always makes me feel like a Masterchef contestant, but thankfully on inspection neither John not Greg were in the kitchen.
Pasta filled with pork and brussels sprouts, based on what was in the fridge sounds delicious and has inspired to experiment with other leftovers to produce delicious filled pasta dishes, from a little duck and orange sauce leftover to roasted vegetable fillings.
In the salad section the very simple pasta salad with pickles and tuna is delicious and refreshing on a summers day.
The recipes are divided up into pasta in soup, pasta with sauces, fresh and filled pasta, baked pasta, pasta salads and leftovers and finally the intriguing pasta as dessert section.
I have found the recipes to be delicious and easy to follow and have been developing my pasta making skills as a result of this inspirational book.
If you wish to buy this book clicking on our link to Amazon below will help to fund the hosting and other costs of this website. We were sent a review copy of this book, however this review is unbiased and is our genuine opinion.