The Book of Pasta

Featured in Forbes, Vanity Fair and Appetito.

A new collection of more than 150 authentic and inspiring pasta dishes from Barilla's famous test kitchen.

Pasta has long since transcended its humble origins to become one of the world's favourite foods. This masterclass on Italy's most iconic ingredient presents 150 elegant, sophisticated recipes, tested and approved by Barilla, the world's leading pasta brand.

The book includes simple weekday meals, spectacular weekend dinner options and recipes for every occasion.

Recipes range from seasonal, vegetable-based dishes such as mafaldine with endive and olives, bavette with bagna cauda and crispy vegetables, and fusilons with courgettes, cherry tomatoes and salted ricotta; traditional dishes such as rigatoni all'amatriciana and penne rigate all'arrabbiata; echoes of classic Italian cuisine, such as gemelli with pesto alla trapanese or spaghetti with seafood; and original, unexpected combinations, such as pappini with Prosecco and oysters, or conchiglie rigate with lamb and saffron ragu.

The book offers recipes for every taste, diet, budget and kitchen experience, with vegetarian, vegan, dairy-free, gluten-free, nut-free dishes, as well as simple recipes with just five ingredients, or quick options in less than 30 minutes.

The stylishly designed book, with lively food photos and playful illustrations of pasta, also includes short, thought-provoking articles on topics ranging from bronze-cutting pasta-making techniques, to the Mediterranean diet, and the use of spaghetti in art and film.

Examples of recipes: bucatini alla cacciatora; casarecce with anchovies and wild fennel; coquillettes with pumpkin cream; ditalini rigati with mussels, potatoes and saffron; scrambled eggs fettuccine alla Bolognese; farfalle with beans and fried bread; four-cheese papiri; fusilli with red radicchio and Parmigiano crust; vegetarian gluten-free carbonara tortiglioni; linguine with seafood and crispy vegetables en papillote; mezze maniche rigate with clams and chickpeas; mini penne with rocket pesto; orecchiette pugliese with cime di rapa; linguine rice with dandelion, mackerel and lemon; rigatoni cacio e pepe; tortiglioni with Parmigiano fondue and balsamic vinegar; and traditional sedanini timbales; trigatelli with mushrooms and thyme in gorgonzola fondue; wholemeal penne rigate Mediterranean salad; wholemeal pennette with lemon scented vegetable pesto; wholemeal spaghetti with fennel and tomato pesto.

Format: hardcover
Dimensions: 270 mm x 205 mm
Number of pages: 352