The Glorious Pasta of Italy by Domenica Marchetti

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Notes about Recipes in this book

  • 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:

  • 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.

  • Farfalle with summer cherry tomato sauce

    • TrishaCP on August 02, 2018

      This was a simple but incredibly delicious way to use up cherry tomatoes and basil, which are both growing like crazy in my garden this year. I didn't have ricotta salata on hand so used Pecorino Romano cheese generously instead.

  • BLT bucatini

    • TrishaCP on April 23, 2016

      This is a great pasta dish. It does require the advance preparation of roasting cherry tomatoes for about 1 1/2 hours (my tomatoes were on the small side and didn't need that much time). It is a step worth taking as it really concentrates the tomato flavor, and if you do it ahead of time, this can be a weekday meal. I used the bucatini and it is the perfect pasta vehicle for picking up all of the flavors. I added extra arugula because I really enjoy it. I would definitely make this again.

  • Cream of borlotti bean soup with broken noodles

    • TrishaCP on November 17, 2016

      This was tasty and satisfying. I halved the recipe, soaking and cooking the beans on day one, and adding the pasta to cook in the soup on the second day. I found that I still needed to add about 2 more cups of liquid (I added chicken stock) to get to the correct consistency to cook the pasta, in spite of being told that it should be a fairly liquid concoction. (Maybe it thickened overnight?)

  • Fluffy semolina dumpling soup

    • ianapoli on June 30, 2015

      real comfort food, Dec 2013

  • Linguini fini with shrimp and slow-roasted cherry tomatoes

    • ianapoli on June 30, 2015

      excellent recipe - esp. the slow-roasted tomatoes. July 2014

    • twoyolks on April 03, 2015

      The roasted cherry tomatoes wer very good in the sauce. This would be almost as good without the shrimp.

  • 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.

  • Spinach codette with sausage and peas

    • twoyolks on June 30, 2015

      The sauce was nice but the codette were simply too big to really work (this may partially be technique). The spinach flavor in the pasta really did come through, however.

  • Linguine with slow-cooked zucchini, basil, and cream

    • twoyolks on August 06, 2014

      Despite the small amount of cream, this is almost too rich and creamy.

    • Lepa on July 02, 2020

      I have tried lots of variations of pasta with creamy zucchini sauce and this may be my favorite. It's very rich and creamy and has a nice balance of flavors. We served it, as suggested, with a simple tomato salad.

  • Tagliolini with sautéed guanciale, zucchini, and saffron

    • twoyolks on July 09, 2015

      Despite the simple ingredients, this was very good. The guanciale complements the zucchini nicely. Despite not being actively cooked, the zucchini does soften considerably. This probably isn't worth making without fresh pasta.

  • Fusilli lunghi with tomato-braised calamari sauce

    • twoyolks on November 18, 2014

      This was really unappealing to me.

  • Maria's four-cheese ravioli for Christmas Day

    • twoyolks on December 27, 2016

      This is some of the best stuffed pasta I've ever made. There's really good and prominent flavor from the cheese. The sauce also goes very well with the pasta. I made a half recipe which was plenty for four people but made considerably more ravioli than the recipe specified (it's possible I made them smaller than called for). I'd consider grating the mozzarella in the future because it's hard to cut pieces small enough to really work in the pasta.

  • 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.

  • Cavatappi alla Siciliana

    • twoyolks on August 23, 2014

      There wasn't enough eggplant in this to change it significantly from just being a marinara sauce. I would've liked more eggplant in smaller pieces. Additionally, not all the eggplant softened by the time the rest of the recipe was finished.

  • Tomato-cream sauce

    • twoyolks on December 27, 2016

      A good tomato-cream sauce. The cream helps reduce the acidity of the tomatoes.

  • Lamb ragù

    • HerBoudoir on December 02, 2015

      Really wonderful. Used leg of lamb; would use cheaper cut next time. Tie the herbs together for easier removal. Didn't need anything but a little more salt and pepper to finish.

    • HerBoudoir on December 02, 2015

      Really wonderful. Used leg of lamb; would use cheaper cut next time. Tie the herbs together for easier removal. Didn't need anything but a little more salt and pepper to finish.

  • Whole-wheat maltagliati with fresh cranberry beans and braised radicchio

    • Lepa on June 29, 2020

      This is a delicious soup, especially with the home made whole wheat maltagliati. I was concerned that the radicchio would make it too bitter for my kids but I was pleasantly surprised that there wasn't a hint of bitterness in the soup. I pureed some of the beans and veggies to make a smoother, creamy soup. We liked this but not enough to replace our house favorite pasta fagioli.

  • Fresh egg pasta dough

    • Lepa on June 07, 2020

      I am just starting to make fresh pasta dough so I'm trying various recipes. I used the smaller amount of flour in the range for this recipe (255 g) and the resulting dough was really sticky and a nightmare to work with. Even with liberal dusting of flour and lots of kneading the dough never got the right consistency. I wasn't sure if it was because I was using 00 flour for the first time or if I didn't have enough flour so I probably didn't correct it as much as I should have. After resting I made lasagna noodles that were fragile, sticky and fell apart. They tasted lovely once the lasagna was done cooking but this project was not fun. If I try this recipe again I'll add more flour.

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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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