x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Truly, Madly, Pasta: The Ultimate Book For Pasta Lovers by Ursula Ferrigno

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0789315513
  • ISBN 13 9780789315519
  • Linked ISBNs
  • Published Jan 23 2007
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Rizzoli International Publications
  • Imprint Rizzoli International Publications

Publishers Text

Elegant or simple, humble or classic, the infinite variety of pasta has made it a contemporary staple and the original five-minute meal. With more than 150 truly authentic recipes, this comprehensive cookbook covers everything the pasta fanatic needs to know--from dough and shapes to sauces and stuffings. Eating pasta is meant to be a sensual experience--with each of the various textures awakening the palate--and this book evokes this experience in mouthwatering photographs that accompany each recipe.


The book opens with an informative chapter on making your own fresh pasta, including specialist needs such as wheat-free pastas. Following are chapters on Pasta Soups, Instant Pasta, Everyday Pasta, Light and Healthy Pasta, and Pasta to Impress. Throughout the book are master class recipes built to lend themselves to myriad variations, according to taste and seasonal availability; you could develop a new and delicious pasta meal for every day of the year. Innovative methods for cooking pasta, such as baking in parchment paper, simmering in broth, poaching in a roll, deep frying, and baking in a sweet tart are present in stunning stylish photography that demonstrates how to prepare and serve pasta.


With an enthusiastic chef as your guide, here is a treasury of recipes that are sourced from every region of Italy, as well as from the author's own family and friends.


Recipes include:

  • Canneloni with Fava Beans and Ricotta
  • Chiaroscuro Black Tagliolini with Clams and Cockles
  • Bonbons with Wild Mushrooms and Ricotta
  • Gargonelli with Salmon, Mascarpone, and Lemon
  • Spaghetti with Roast Chestnuts and Sage.


Other cookbooks by this author