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The Glorious Pasta of Italy by Domenica Marchetti

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Notes about this book

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Notes about Recipes in this book

  • Roasted carrot and ricotta gnocchi with herbed butter

    • twoyolks on December 03, 2013

      The gnocchi have an earthy, meaty flavor to them. You might almost mistake them for having beef or pork in them. Be generous with the Parmesan cheese as it complements the gnocchi extremely well.

  • Fettuccine with sausage, mascarpone, and sottocenere al tartufo

    • LaPomme on October 24, 2011

      Not a cheap weeknight meal (the sottocenere al tartufo and the marscarpone were about $10 each). But delicious, and fairly simple to make. I added a bit of truffle salt to amp up the truffle flavor.

  • Radiatore with tomato-cream sauce and fresh basil

    • LaPomme on December 06, 2011

      Used whole wheat shell pasta instead, to try to make it more healthy. It turned out super. The sub-recipe for tomato cream sauce makes A LOT of sauce, so I have about half of it in the freezer. If you have a submersion blender, this is definitely the time to break it out.

  • Spaghettini alla pizzaiola

    • twoyolks on July 21, 2014

      This is more reminiscent of a pasta salad than straight pasta. The cold bowl and cold sauce cool down the pasta pretty quickly. The flavor is good but I would prefer a smaller sized pasta than spaghettini or spaghetti.

  • Paglia e fieno

    • Breadcrumbs on January 20, 2013

      p. 222 Lovely chicken & mushrooms pasta dish! The author includes this recipe in the Classics section of the book however it was a new recipe for us; and one we’ll definitely make again and again. Evidently the author’s Mom used to make and sell this at the annual Christmas bazaar filling “hundreds” of orders. DM had a hunch that the dish would be great w chicken sausage and indeed she was right as in our view, it was the chicken that really took this dish from good to great. Definitely worth investing in the best possible quality of this ingredient; ours was the Garlic Chicken sausage from The Poultry Place in St. Jacobs. The addition of cream makes this dish even more rich and delicious. Definitely a decadent dish to be enjoyed when you feel like a treat. Photos here: http://chowhound.chow.com/topics/886576#7840714

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Reviews about this book

  • Fine Cooking

    ...a mouthwatering ode to the traditional mainstay of Italian cuisine. Her recipes are simple but sublime, and cover regional specialties, family favorites, and modern interpretations.

    Full review
  • 5 second rule

    Cheryl loves this book - not a big surprise since Domenica has written recipes for 5 Second Rule.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0811872599
  • ISBN 13 9780811872591
  • Published Jun 01 2011
  • Format Hardcover
  • Page Count 280
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

Pasta is a welcome addition to any dinner table, and this gorgeous cookbook includes many favorites from the author's own family as well as those she has adapted from prominent Italian chefs, including crespelle baked with pork and spinach, ravioli stuffed with four cheeses, lamb ragu over saffron tagliatelle, and cappelletti 'hats' simmering in a savory broth. Additional information includes advice on equipment and ingredients plus recipes for making fresh pasta and using dried pasta. A pasta shape glossary helps the reader tell the difference between pastas like fettucine and tagliolini.

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The Glorious Pasta of Italy

Member Rating

Average rating of 3.5 by 3 people