A stylish, transporting pasta master class from New York City’s premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes
Food trends come and go, but pasta holds strong year after year. Despite its humble ingredients—made of merely flour and water or flour and eggs—the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes, each with its own unique provenance and enrobed in a favored sauce.
New York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America’s most renowned pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian American, regional Italian, and Robbins’s own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking.
Whether making pasta sheets for lasagna or stamping out pasta “coins” for Corzetti with Goat Cheese and Asparagus—or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic—Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. Evocatively photographed with nearly 100 full-color mouthwatering photos of pasta dishes and twenty images from Italy, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.
“Missy Robbins’s immensely talented hands and mind imbue her cookbook with an amazing artistry. I can think of no other chef that is Missy’s equal. She has managed the impossible—to craft an extremely user-friendly pasta encyclopedia. Any cook, be they professional or passionate amateur, will be well equipped to navigate the prolific world of pasta guided by this beautiful cookbook. It will sit by my pasta pot, ready for action.”—Jonathan Waxman,chef and author of The Barbuto Cookbook
“This book is an honest, passionate, and pure ode to pasta in its most celebrated, simplistic, and delicious form—a reminder of how two humble ingredients can rock your world and your palate. Pasta will transport you to every region of Italy. More important, it will teach you to trust each of your senses and to instinctually feel your way through pasta making.”—Athena Calderone, author of the James Beard Award–winning Cook Beautiful
“I’ve long admired Missy and her ability to create beautiful, thoughtful, and simply delicious technique-driven dishes with ease. This book is an immersion in the love of craft, storytelling, and dedication to all of that.”—Kristen Kish, chef, TV personality, and author of Kristen Kish Cooking
“In Italy, pasta is more than a food. It is a religion. I was raised with a mother and grandmother in the kitchen rolling out egg pasta dough every day. Flipping through this book, I was reminded of their gestures and loving hands as they worked the dough into multiple shapes and forms. Missy and Talia have explored the far corners of the Italian pasta rituals through storytelling, recipes, and delicate imagery to illustrate how joyful and rewarding pasta making can be. They have captured the essence of the craft and added fine details to foster anyone’s desire to master the skill. Bravissime!”—Massimo Bottura, chef/owner, Osteria Francescana, Modena, Italy
“A section of Italian-American recipes features good old spaghetti and meatballs, as well as a grown-up baked ziti with aged provolone and caciocavallo. Having once driven across northern Italy, ‘part of the country that shape-shifts endlessly,’ Robbins recalls the diversity of the area’s recipes in a wide-ranging chapter of ‘regional classics’ that includes pasta with Abruzzese meatballs and lamb ragù, and a Sicilian pasta with tomato and almond pesto. Elsewhere, surprising ingredients and combinations, such as ricotta and Tuscan kale–filled cappelletti with fennel pollen turn up in a section of ‘modern classics’ that successfully riff on traditional entrées. These hearty dishes are as filling as they are full of heart.”—Publishers Weekly (starred review)
“Missy Robbins brings her extraordinary knowledge and generous heart to teach us to prepare the pastas that made her restaurants, Lilia and Misi, two of the best in the world.”—Ina Garten, Barefoot Contessa