Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes [A Cookbook]

A cookbook from New York City chef Missy Robbins that explores pasta making and Italian cuisine. The book includes illustrated step-by-step recipes for handmaking forty pasta shapes, along with one hundred recipes for Italian American, regional Italian, and modern pasta dishes, plus two dozen vegetable sides. Robbins opened two acclaimed pasta restaurants, Lilia and Misi, after spending twenty-five years cooking, researching, and studying across Italy. The book covers pasta's history and techniques, explaining how two basic ingredients—flour and water or flour and eggs—are transformed into hundreds of different shapes, each with its own provenance and paired with traditional sauces. The cookbook is illustrated with nearly one hundred full-color photographs of pasta dishes and twenty images from Italy. It is designed as a practical guide for home cooks learning to make pasta from scratch or using handmade pasta to prepare dishes like Tagliatelle with Porcini, Rosemary, and Garlic.