The Pasta Book: Recipes, Techniques, Inspiration

The Pasta Book presents more than 75 recipes for pasta dishes using both dried and fresh pastas. Marc Vetri, author of Mastering Pasta, offers guidance on pairing pasta shapes with sauces, creating flavor combinations, and preparing dishes suited to different timelines and occasions. The book is organized by protein and ingredient categories: Vegetable Pasta, Seafood Pasta, Poultry and Game Pasta, Pork Pasta, and Beef and Lamb Pasta. Recipes include Pici Pomodoro, Paccheri with Clams and Charred Lemon Brodo, Tagliolini with Chicken Liver Ragu, Rigatoni with Fiorella Sausage Ragu, and Orecchiette with Lamb Merguez, among others. Vetri shares both weeknight dishes and recipes from his restaurants, adapted for home cooks. A dedicated chapter covers the foundations of making fresh pasta, including doughs and shapes like pappardelle and orecchiette. The book features 90 photographs and includes QR codes linking to step-by-step video tutorials for techniques and recipes. Each recipe offers suggestions to simplify or enhance the dish.