Eataly: All About Pasta: A Complete Guide with Recipes by Eataly and Natalie Danford

  • Spaghetti with tomato sauce (Spaghetti al pomodoro) (page 12)

    from Eataly: All About Pasta: A Complete Guide with Recipes Eataly by Eataly and Natalie Danford

    • Categories: Pasta, doughs & sauces; Appetizers / starters; Main course; Italian; Vegetarian; Vegan
    • Ingredients: canned tomatoes; basil; spaghetti pasta
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Notes about Recipes in this book

  • Bucatini with guanciale (Bucatini all’Amatriciana)

    • bwhip on November 18, 2018

      Easy and quite delicious. I thought I had a full pound of Bucatini, but it was only about half, so I substituted spaghetti. This had a nice, deep tomato flavor, with a good bit of spice from the crushed red pepper (I used 1 1/2 teaspoons).

  • Rigatoni with cauliflower (Rigatoni al cavolfiore)

    • bwhip on November 27, 2018

      This was great, we enjoyed it very much. Quite easy for a weeknight, with a lovely mix of heat and cool, creamy and acidic, with just the right texture from the cauliflower and pasta. My wife doesn't like olives, so I swapped in about 1/4 cup of capers. We'll make this one again.

  • Cavatelli with peas and prosciutto (Cavatelli con piselli e prosciutto)

    • bwhip on June 07, 2019

      Delicious, easy dish. We really enjoyed this one. Didn’t have time to make the pasta by hand, so used some high quality dry Italian cavatelli, some lovely prosciutto that we cubed, and frozen peas. Simple, tasty, and just right with a lovely little bite from the Parmesan and lemon juice. We’ll definitely make again.

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Reviews about this book

  • Eat Your Books by Natalie Danford

    The ultimate guide to pasta from making dough from scratch to creating new dishes from store-bought. Packed with information and photos.

    Full review
  • ISBN 10 084786300X
  • ISBN 13 9780847863006
  • Published Sep 25 2018
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher Rizzoli

Publishers Text

Learn how to make pasta the authentic Italian way with tips, techniques, and recipes from the chefs of Eataly, the world's greatest Italian food market. From dried pasta to fresh pasta and stuffed pasta, this book culls the wisdom of Eataly's pasta experts and presents dishes, some classics but many with a modern bent, that feature everyone's favorite food.

All About Pasta serves as the ideal kitchen companion, whether you would like to master mixing and forming the dough from scratch or you just want to expand your repertoire of easy weeknight sauces for store-bought pasta. Organized by "families" of pasta, the book explains every major pasta shape: its history, the best sauce pairings, and the inside scoop on signs of quality in the market. Recipes range from all-time favorites such as Tortellini in Brodo and Tagliatelle alla Bolognese to contemporary creations from Eataly's restaurants such as Kale Fusilli with Butternut Squash and Penne with Duck and Olive Ragù. All About Pasta provides everything the home cook needs, in one quick-reference volume, to prepare delicious pasta dishes whether for an elegant dinner party, a make-ahead buffet, or a quick family meal.

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