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The Glorious Pasta of Italy by Domenica Marchetti

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    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: Italian 00 flour; semolina flour; nutmeg
    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: baby spinach; Italian 00 flour; semolina flour; nutmeg
    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegan; Vegetarian
    • Ingredients: whole wheat flour; Italian 00 flour
    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: pumpkins; Italian 00 flour; semolina flour; nutmeg
    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: Italian 00 flour; semolina flour; saffron
    • Categories: Pies, tarts & pastries; Italian; Vegetarian
    • Ingredients: all-purpose flour; butter
    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: Italian 00 flour; black peppercorns; parsley; Parmigiano Reggiano cheese; semolina flour
    • Categories: Pancakes, waffles & crêpes; Main course; Italian; Vegetarian
    • Ingredients: all-purpose flour; eggs; goat milk; parsley; nutmeg
    • Categories: Pasta, doughs & sauces; Italian; Vegan; Vegetarian
    • Ingredients: canned tomatoes; basil
    • Categories: Pasta, doughs & sauces; Italian; Vegan; Vegetarian
    • Ingredients: tomatoes; basil
    • Categories: Pasta, doughs & sauces; Italian; Vegetarian
    • Ingredients: yellow onions; carrots; celery; canned tomatoes; heavy cream
    • Categories: Pasta, doughs & sauces; Sauces, general; Italian; Vegetarian
    • Ingredients: milk; nutmeg; store-cupboard ingredients
    • Categories: Pasta, doughs & sauces; Italian; Vegetarian
    • Ingredients: basil; pine nuts; Parmigiano Reggiano cheese
    • Categories: Pasta, doughs & sauces; Italian
    • Ingredients: beef chuck roast; pork shoulder; lamb shoulder; canned tomatoes; yellow onions
    • Categories: Pasta, doughs & sauces; Italian
    • Ingredients: carrots; celery; yellow onions; parsley; ground beef; ground veal; ground pork; nutmeg; milk; tomato paste; meat broth; heavy cream; mortadella
    • Categories: Pasta, doughs & sauces; Italian
    • Ingredients: lamb leg meat; canned tomatoes; carrots; celery; yellow onions; dry white wine; parsley; rosemary; sage; thyme
    • Categories: Stocks; Italian
    • Ingredients: whole chicken; yellow onions; carrots; celery; fennel; parsley; thyme; black peppercorns
    • Categories: Stocks; Italian
    • Ingredients: whole chicken; beef marrow bones; carrots; celery; yellow onions; black peppercorns; parsley
    • Categories: Stocks; Italian; Vegan; Vegetarian
    • Ingredients: carrots; celery; yellow onions; canned tomatoes; fennel; parsley; black peppercorns; basil
    • Categories: Soups; Children & baby food; Italian
    • Ingredients: chicken broth; cooked chicken meat; carrots; celery; stelline pasta; Parmigiano Reggiano cheese
    • Categories: Soups; Italian
    • Ingredients: baby spinach; Italian 00 flour; semolina flour; nutmeg; chicken broth; Parmigiano Reggiano cheese
    • Categories: Soups; Italian
    • Ingredients: milk; nutmeg; semolina flour; Parmigiano Reggiano cheese; parsley; chicken broth
    • Categories: Soups; Italian
    • Ingredients: shallots; tomato paste; vegetable broth; rosemary; fregola pasta; pecorino Sardo cheese
    • Categories: Soups; Italian; Vegetarian
    • Ingredients: vegetable broth; tubettini pasta; mozzarella cheese; Parmigiano Reggiano cheese
    • Categories: Soups; Italian
    • Ingredients: chicken breasts; pork shoulder; veal shoulder; dry white wine; Parmigiano Reggiano cheese; prosciutto; mortadella; nutmeg; semolina flour; Italian 00 flour; meat broth

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.

  • 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.

Other cookbooks by this author

The Glorious Pasta of Italy

Member Rating

Average rating of 3.5 by 3 people