Pasta: the silver spoon

Alongside the traditional spaghetti, tagliatelle and ravioli, the reader discovers bigoli, maltagliati, pipe or even ruote.

Following the phenomenal success of The Silver Spoon , this book reveals everything you've ever wanted to know about pasta in all its authenticity, from its preparation to how to serve it. With 360 recipes from all regions of Italy and a much wider selection than in the original edition, you'll easily find a pasta dish to suit every occasion.

This book reveals the secrets to adapting sauce to the right pasta shape, explains how to make your own pasta, and how to serve it just like in Italy. Whether for a family meal, a meal for yourself, or a get-together with friends, you'll find the perfect dish for every day of the year. Within these pages, you'll discover delicious, healthy, and affordable cuisine.

The Silver Spoon: Pasta makes a clear distinction between dried and fresh pasta. Here's the secret... Fresh pasta is the homemade pasta of yesteryear: it's made from soft wheat flour, unlike dried pasta, which uses durum wheat semolina flour. The undisputed queen of fresh pasta is egg pasta, used to make tagliatelle, maltagliati, and stuffed pasta such as lasagna, cannelloni, tortellini, and ravioli.