Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes by Missy Robbins and Talia Baiocchi

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Notes about Recipes in this book

  • Eggplant-filled mezzelune with simple sauce and ricotta salata

    • krista_jo on January 30, 2022

      These were absolutely delicious due to the smokiness of the eggplant. Made ravioli instead of mezzelune.

  • Pork-filled pasta in brodo (Tortellini in brodo)

    • JuneHawk on April 30, 2022

      This is delicious, but does not make as many servings as the book claims. It makes 6 servings, 4 full size meal servings.

  • Pasta with Bolognese ragù (Tagliatelle alla Bolognese)

    • JuneHawk on April 30, 2022

      This makes A LOT of ragù. Probably 4 quarts or so. It's also kind of bland and uninspiring; not really worth all the time it takes to make.

  • Egg dough

    • JuneHawk on April 30, 2022

      I was skeptical about so many egg yolks, but when I weighed mine, I actually had to use 3 more than the recipe called for. The dough was pretty firm and hard to knead, but it cut beautifully and cooked and tasted great. Definitely rich so probably not an everyday dough.

  • Pasta with tomato, guanciale, and pecorino (Bucatini all'Amatriciana)

    • Lepa on December 27, 2021

      This was a really simple version of Amatriciana and I might like it to be a bit thicker or maybe add some garlic or something. My son, however, said it was one of the best pastas I've made. I am always seeking to find an Amatriciana that lives up to the version I had in Italy and don't feel like I've found it yet.

  • Spaghetti with lemon, pine nuts, and Parmigiano

    • bwhip on January 09, 2022

      Simple and delicious. Great for a weeknight, using a pound of dried spaghetti. I chopped the pine nuts briefly in a small food processor.

    • Nkrieda78 on February 27, 2022

      I made a fresh hand cut noodle closer to a linguine shape and this dish just blew us away. Easy and incredibly delicious.

  • Spinach and ricotta-filled tortelli with brown butter and ricotta salata

    • bwhip on November 23, 2021

      Amazing, so good. Such a perfect combination of flavors. Easy to see why it’s the most popular dish at her restaurant. Lots of work to form all of the tortellis, but the results were wonderful. I used the noodle recipe from the American Sfoglino cookbook, as I’ve had great success with it before - and I didn’t have 26 eggs for all of the yolks required for the egg dough from this cookbook - though it undoubtedly would have made the results even more special!

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  • ISBN 10 1984857002
  • ISBN 13 9781984857002
  • Linked ISBNs
  • Published Oct 26 2021
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

A stylish, transporting pasta master class from New York City's premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes.

Food trends come and go, but pasta holds strong year after year. Despite its humble ingredients--made of merely flour and water or flour and eggs--the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and handcut shapes, each with its own unique provenance and enrobed in a favored sauce.

New York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America's favorite pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian-American, regional Italian (all regions), and Robbins' own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking.

Whether making pasta sheets for lasagna or stamping out pasta "coins" for Corzetti with Goat Cheese and Asparagus--or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic--Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. Evocatively photographed with more than one hundred pictures taken on location across Italy and sixty recipe photographs, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.

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