Pasta Rules

In this book of 100 tips and tricks by Danilo Cortellini, chef and former head chef of the Italian embassy in London, you will learn how to make a variety of pasta doughs and shapes, what sauces and ingredients to pair them with, and how to serve and eat them authentically. The book is organized into four sections, each dedicated to an essential component of pasta:Dough, Shaping, Cooking, and Serving. Charming and instructive illustrations are featured throughout the book, making this a great gift for the novice (or more seasoned) chef in your life.

Pasta is universally beloved, but if you want to elevate your game, you need to know the rules. In this book of 100 tips and tricks by Danilo Cortellini, chef and former head chef of the Italian embassy in London, you will learn how to make a variety of pasta doughs and shapes, what sauces and ingredients to pair them with, and how to serve and eat them authentically. Danilo, an Abruzzo native and pasta enthusiast himself, takes readers through each rule with thorough and straightforward guidance, so that anyone, no matter their culinary skill, can become abuona forchettain their pasta-consuming circles. The book is organized into five sections, each dedicated to an essential component of pasta: pasta dough, pasta shaping, pasta cooking, pasta saucing, and tips for serving. Charming and instructive illustrations are featured throughout the book, making this a great gift for the novice (or more seasoned) chef in your life.