Pasta is an ingredient like no other. Cheap to buy, easy to cook, delicious to eat and incredibly versatile, Italy’s most famous culinary export has become the world’s favourite food. With its myriad shapes and textures, this simple food made from durum wheat can form the basis of a limitless range of dishes. 150 fantastic recipes are packed into this fresh, bright and contemporary volume with its wealth of innovative ideas. Chapters include Broths and Soups, Tomato Sauces, Cream Sauces, Fish and Shellfish, Meat and Poultry, Vegetables and Vegetarian Dishes, Baked Pasta, Stuffed Pasta, Fresh and Healthy Pasta, and Pasta Salads. 350 stunning photographs show how to make every conceivable type of pasta dish, using a wonderful variety of fresh ingredients. When cooking a quick meal for friends or an easy supper for your family, everyone will enjoy the rich flavours of Linguine with Pesto or Fusilli with Sausage, or if you have a little more time, Lasagne with Meatballs. For a sumptuous dinner party guests will love the refined flavours of Tagliarini with White Truffle, Penne with Artichokes, Ravioli with Crab or Seafood Salad. Whatever your taste and whatever the occasion, this book will provide inspiration time and again. There is an illustrated guide to just some of the huge variety of pasta shapes that are available, and a description of which one is the most suitable for which dish. There are full instructions on how to make your own delicious fresh pasta, the equipment you will need, and the basics of cooking and serving perfect pasta, making this an indispensable book for pasta lovers everywhere. 150 fabulous recipes show you how to create the very best pasta dishes, for all kinds of meals and for every occasion Every type of pasta sauce is presented from tomato sauces, cream sauces and vegetable sauces to fish and shellfish sauces and meat and poultry sauces, as well as ideas for baked pasta, stuffed pasta, pasta soups and pasta salads Choose sensational pasta dishes such as Linguine with Sun-dried Tomato Pesto, Alfredo’s Fettuccine, Penne with Prawns and Artichokes, Pappardelle with Chicken and Mushrooms, and Ravioli with Crab Includes a guide to the amazing variety of dried and fresh pasta, pasta equipment and the basic ingredients needed for essential sauces, and the techniques for making your own pasta 350 stunning photographs and step-by-step text show you how to create perfect results every time At-a-glance nutritional notes provide a breakdown of calories, fibre, fat, cholesterol and sodium for every recipe
