Just when you think you ve seen it all in the world of pasta, out comes this wonderful book. The trade secrets, insider tips, and pasta philosophies from the chefs are almost as good as the recipes themselves. For the most part the recipes fall on the straightforward and even rustic side of the scale. Which is just fine with us. Ingredients are relatively few.
Preparation is simple and quick.
And it seems that still today, the best pasta dishes are the simplest. Good quality ingredients imaginatively combined, tossed with well-cooked pasta, served piping hot. Hard to beat. We also really liked Orecchiette with Speck and Marjoram , even though we couldn t find speck and substituted another smoked ham. And we have the Lasagne with Game Rag earmarked for the next round of cold weather.