Pasta is inextricably linked to Italy. Whether it is served with just a few ingredients or with elaborate sauces. With 46 types of pasta and more than 300 recipes, from classics like spaghetti carbonara to dishes such as capellini soufflé, this is the ultimate guide to cooking pasta the way Italians do. Organized by pasta type and including instructions for making fresh and filled pasta, as well as background information on the Italian origins of many ingredients.
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