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Everyday Pasta by Giada De Laurentiis

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Notes about this book

  • Breadcrumbs on June 04, 2011

    I know there are some Giada-haters out there but I have nothing but great things to say about Giada's books. I've made a number of dishes from this book and most have been wonderful. If I ever get some free time, I'll add reviews for other dishes we've tried . . . pre-EYB! If you're a pasta lover, I'd happily recommend this book.

Notes about Recipes in this book

  • Italian white bean, pancetta and tortellini soup

    • PennyG on February 05, 2011

      This was okay - nothing great. Good way to use greens.

  • Ribolita

    • debcapecod on November 20, 2010

      This is a delicious soup. Use thicker hollow spaghetti (can't think of proper name)

  • Roman-style fettuccini with chicken

    • Breadcrumbs on November 06, 2010

      Oct 2010 - First use of this recipe. Reading through the ingredients, this recipe sounds delicious and it certainly looks yummy in the book's photo as well. Unfortunately, somehow the dish failed to deliver on flavour. Not really sure what the issue was. There was a LOT of chicken so that did become the predominant flavour. Even the table-side addition of chile flakes and parmesan didn't elevate the dish sufficiently for our tastes. It just seemed bland. We won't be having this again.

  • Turkey and artichoke stuffed shells

    • PennyG on May 05, 2013

      I have made this dozens of times and it never fails to turn out great! It is worth the time to make the arrabbiata sauce from scratch. I generally make the sauce and filling one day then cook the shells, stuff them and assemble the dish the next day. Makes a ton and freezes well.

    • ecasey830 on May 23, 2011

      Very yummy! But the stuffing makes a lot so have some extra shells on hand or be prepared to make a small side of lasagna like I did!

  • Baked gnocchi

    • Cheri on March 03, 2011

      very good. Make 1/2 recipe. Could add diced ham for 1-dish meal

  • Creamy orzo

    • Yildiz100 on January 13, 2018

      Made a half recipe but didn't halve the garlic as I didn't want a leftover half clove. Garlic was still very subtle. Once I had the sauce prepped, before I added the orzo, I felt it was going to be way too much pasta for the sauce, but I was wrong. The balance was just right for a creamy orzotto type dish. Very much a comfort food. It is nothing particularly special but it is a nice for a light lunch from the pantry when there isn't much in the house. I did add the cheese to taste and may have needed more than called for. Would be nice with a bit of basil. Would also up the peas a bit next time. It does not reheat well so try to scale the recipe back to what you will eat.

  • Farfalle with broccoli

    • Breadcrumbs on April 30, 2011

      p. 161 I’ve made similar broccoli/chili flake/garlic dishes in the past but what sets this one apart is the use of anchovies. Marcella has a similar recipe in Essentials but I went w Giada because her sauce uses butter and I planned to serve this w a Saltimbocca dish that’s cooked in butter. I steamed my broccoli a la minute as I don’t like it cooked in the pasta water. This dish comes together in no time and is really delicious. The anchovy flavour is subtle yet it truly deepens the overall flavour of the dish. We loved this. I’d be happy to have it on its own but K said it needs meat alongside. The chicken worked perfectly. Delicious. K-9

  • Cheesy baked tortellini

    • cjannace on January 13, 2015

      I made this recipe to use up some mascarpone and it was very good. Definitely a great warming winter meal.

  • Rigatoni with sausage, artichokes and asparagus

    • Breadcrumbs on March 25, 2012

      p. 175 This recipe was screaming Springtime and the fact that it happened to contain some of our favourite ingredients was a real plus. Quick, simple and delicious this dish gets top marks on all fronts. The spiciness of the sausage was balanced by the sweetness of the sundried tomatoes. The artichokes and asparagus added freshness and contrasting textural elements to the dish. The fresh herbs, tossed in just prior to serving brought visual appeal and a final burst of flavour. We did elect to add the fresh mozzarella which became gooey, stringy and made the dish predictably fun to serve - kids seem to love this! Though my artichokes were canned vs frozen, I don’t feel the dish suffered. Excellent dish worth repeating.

    • ecasey830 on May 23, 2011

      Really nice and filling!

  • Linguine with turkey meatballs and quick sauce

    • Breadcrumbs on December 29, 2013

      p. 177 Another delicious dish from Giada. I had to use veal since my ground turkey hadn’t defrosted in time to make this dish. I used strained Pomi tomatoes for the sauce and it turned out wonderfully. We were impressed with its deep flavours despite only being cooked for such a short period of time. The only issue was with the meatball mixture. 2 eggs seems excessive for just 1lb of any type of ground meat. I used 1 and the meatballs turned out beautifully. Mine cooked in just over 10 mins at Giada’s suggested temp of 450° I actually prefer to bake mine at 375° and would do so next time around. Nonetheless this dish is good and worth repeating.

    • dianev on September 13, 2015

      Sauce was very good but the meatballs were flat tasting in spite of the flavor-boosting add-ins. I guess I just don't care for turkey meatballs!

  • Farfalle with spicy sausage and kale

    • Breadcrumbs on September 26, 2010

      p. 181 Sept 2010 - First use of this recipe and very pleased with the results. Didn't have sweet Italian sausage on hand so used basil and sun-dried tomato sausage and toasted some fennel seed in dry pan along w adding some extra chile flakes.

  • Basic marinara sauce

    • minervasowl on December 14, 2012

      This has become my go-to marinara recipe, although sometimes I improvise. When it is finished cooking, I use an immersion blender to make it nice and smooth and really harmonize the flavors. Then I freeze it in ice cube trays, and once frozen, store the sauce cubes in freezer bags. (Double bagging keeps freezer burn to a minimum.) Whenever a recipe calls for sauce, I can defrost the cubes in the microwave in just a few minutes.

    • cjannace on January 13, 2015

      My family has always made gravy for our pasta and not marinara sauce. So when I made the baked tortellini from this same book, I decided to follow Giada's recipe for marinara as well. This was delicious and so easy to make. I have several portions saved in the freezer and look forward to having this again.

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Reviews about this book

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  • ISBN 10 0307955052
  • ISBN 13 9780307955050
  • Published Nov 01 2011
  • Format eBook
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Crown Publishing Group
  • Imprint Crown Publishing Group

Publishers Text

For New York Times bestselling author Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it's healthy and delicious; it can be light and delicate or rich and hearty; it's readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.


Without forgetting about the classics we all love, Giada makes the most of the many varieties of pasta available to create recipes that combine familiar flavors in exciting new ways.


Although most of these dishes are all-in-one meals in themselves, Giada also supplies recipes for her favorite appetizers, side dishes, and salads to round them out.


Whether you're looking for a simple summer supper that makes the most of seasonal vegetables or seeking comfort in a pasta bowl on a cold winter's night, Everyday Pasta offers just the thing.
Recipes include:

  • Tuna, Green Bean, and Orzo Salad
  • Crab Salad Napoleans with Fresh Pasta
  • Roman-Style Fettuccini with Chicken
  • Baked Pastina Casserole
  • Tagliatelle with Short Ribs Ragou
  • Spaghetti with Eggplant, Butternut Squash, and Shrimp


Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you're never more than minutes away from a delicious pasta dinner.



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