The Pasta Book

In The Pasta Book, acclaimed chef Marc Vetri presents a wide range of easy to impressive pasta dinners using both dried and fresh pastas. With a dish for every shape, sauce, mood, and timeline, Vetri demystifies the process of “marrying” pasta and sauce into one harmonious dish, creating your own flavor combinations, and pairing different pastas and sauces. Vetri shares both weeknight classics and popular pastas from his restaurants, adapting his methods so home cooks can experience these acclaimed dishes in their own kitchens, with chapters including:

• Vegetable Pasta: Pici Pomodoro; Garganelli with Corn and Scallions; Spinach Gnocchi with Brown Butter and Shaved Ricotta Salata
• Seafood Pasta: Paccheri with Clams and Charred Lemon Brodo; Troccoli with Shrimp and Ginger Chili Crisp; Scallop Raviolo with Champagne
• Poultry and Game Pasta: Tagliolini with Chicken Liver Ragu; Pumpernickel Papparadelle with Duck Ragu
• Pork Pasta: Rigatoni with Fiorella Sausage Ragu; Spaghetti alla Chitarra with Basil, Poppy Seed, and Proscuitto
• Beef and Lamb Pasta: Francobolli with Short Ribs and Celery Root; Orecchiette with Lamb Merguez and Fiore Sardo

Vetri guides you through the foundations of making fresh pasta with a chapter devoted to pasta doughs and shapes like pappardelle and orecchiette, including QR codes that link to easy-to-follow technique videos. With 90 stunning photographs, The Pasta Book includes ideas to level up or simplify every recipe, so you can choose the pasta adventure you crave.