2024 the best pasta recipe review

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JAMES BEARD AWARD NOMINEE • A stylish, transporting pasta master class from New York City’s premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes

IACP AWARD FINALIST • “Missy Robbins brings her extraordinary knowledge and generous heart to teach us to prepare the pastas that made her restaurants, Lilia and Misi, two of the best in the world.”—Ina Garten, Barefoot Contessa

ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle, Boston Globe • ONE OF THE BEST COOKBOOKS OF THE YEAR: Minneapolis Star Tribune, Glamour, Food52, Epicurious

Food trends come and go, but pasta holds strong year after year. Despite its humble ingredients—made of merely flour and water or flour and eggs—the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes, each with its own unique provenance and enrobed in a favored sauce.

New York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America’s most renowned pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian American, regional Italian, and Robbins’s own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking.

Whether making pasta sheets for lasagna or stamping out pasta “coins” for Corzetti with Goat Cheese and Asparagus—or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic—Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. Evocatively photographed with nearly 100 full-color mouthwatering photos of pasta dishes and twenty images from Italy, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.

From the Publisher

Balanzoni

Tagliatelle

Malloreddus

Lobster Fra Diavolo with Linguine

Potato and Crème Fraîche–Filled Ravioli with Garlic and Rosemary

Ricotta Gnocchi with Broccoli Pesto, Basil, and Pistachios

Publisher ‏ : ‎ Ten Speed Press (October 26, 2021)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 416 pages
ISBN-10 ‏ : ‎ 1984857002
ISBN-13 ‏ : ‎ 978-1984857002
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 8 x 1.5 x 10.8 inches
Reviewer: xenoc
Rating: 5.0 out of 5 stars
Title: quite possibly a perfect cookbook
Review: I have hundreds of cookbooks and this is easily in the top 10. Its informative and perfectly pitched for home cooking, comprehensive and authoritative while being charming and accessible, has just the right amount of text while still being a practical cookbook, the illustrations are beautiful and the recipes are simple but absolutely delicious. Its got great and practical recommendations for ingredients and tools. Its been an absolute blast making my way through this technique by technique and recipe by recipe and its also eye opening to discover what an art making home made pasta is. The only negative is that I learned about high-end pasta extruders here and now have to save up $2k to take my pasta game to the next level.

Reviewer: Lindsey
Rating: 5.0 out of 5 stars
Title: Love this book
Review: Great recipes. Lots of helpful information. Best carbonara I’ve ever eaten.

Reviewer: Mosie Gardner
Rating: 5.0 out of 5 stars
Title: Pasta bible!
Review: I decided to take on the new hobby of making pasta and I purchased this book at the beginning and it is so incredibly helpful! It truly has all the information that you need and I can tell they put a lot of thought into it. The book also looks really nice in my kitchen, so five stars all around

Reviewer: Ash
Rating: 5.0 out of 5 stars
Title: Comprehensive & helpful
Review: This book is thick and extremely comprehensive. It has recipes for making multiple types of pasta dough. My favorite recipe blogger uses this book & I’m super excited to try the recipes out. I love that there’s additional recipes in the back for actual main course meals such as spaghetti.The book looks good enough to be displayed too.

Reviewer: Shopping in Ohio
Rating: 4.0 out of 5 stars
Title: Print too small
Review: I saw the author on CBS Saturday. She did a wonderful interview and the food/recipes looked amazing. The book is complete with recipes, beautiful pictures and historical information. Unfortunately, the print was too small for me to comfortably read, use and enjoy. I had to return. The book is over 400 pages.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: Lot's of Eggs!
Review: This book is an inspiration as well as a wonderful culinary reference about pastas and Italian food from across Italy. I must have a dozen sticky tabs marking recipes I want to try. I am amazed by the large number of egg yolks she calls for in her fresh pasta. I am used to 2 whole eggs plus 3 yolks per 290g of flour. Chef Robbins calls for almost triple this number of eggs (and yolks only, please). Astonishing! I am sure it makes for a luxurious pasta -- a very different product from what I am accustomed to. I shall give it a try. Egg prices should, eventually, return to normal. 🙁

Reviewer: kprc1
Rating: 5.0 out of 5 stars
Title: YOU GOT TO BUY THIS BOOK
Review: Please do not listen to the one star lady who says measurements are European. As shown in the photos they are not. She gives you measurements in grams and recommends a digital scale. No big deal.You really can not go wrong with this book, for the price and the amount of information. From kitchen aid to Imperia, the book shows you how to make every kind of pasta. Details about flour and the different doughs you can make. Rules to follow, like not adding oil to your pasta water. Marrying the sauce to the pasta. What is the best kind of cheese to add, when to add it. Spices, did you know you should use nutmeg for some dishes? Shows you how to make each pasta and gives tips. Tells you what tools you need. I just got it and am laying in bed reading it.Like honestly, buy the dang book. Return it if it's dinged up. It's not the authors fault. But then get another one.

Reviewer: LuciHoff
Rating: 5.0 out of 5 stars
Title: Authentic recipes
Review: Great pasta cookbook with loads of common sense advice and fantastic recipes..

Reviewer: Ginette Simard
Rating: 5.0 out of 5 stars
Title:
Review: Merci beaucoup

Reviewer: Coop
Rating: 4.0 out of 5 stars
Title:
Review: It IS a beautiful book and it does have interesting recipes and stunning photos. However, the first bit that put me off was the authors advice to use the mixer for making the dough and machine for tolling it, to the point when she doesn’t even say how thick to roll the pasta dough in case you’d do it by hand - instead she goes straight into numbers on a pasta machine. I don’t find it particularly traditional.My second issue is AMERICAN CLASSICS! This is a pasta book and for me, an authentic pasta book should contain authentic Italian recipes only - or cover all the other countries specialities.

Reviewer: Marija
Rating: 5.0 out of 5 stars
Title:
Review: If you already have a lot of pasta cookbooks and you are a little bit of a pasta addict like me, maybe you will think "oh, sure I don't need another pasta book" and then decide not to buy this one, but trust me, you will regret it. This is such an amazingly beautiful pasta cookbook, if not the best one. Sure, there are many great ones, but this one just feels a little bit more special. Even the paper (which I usually never notice) is so tactile and smooth, wonderful to touch while you are reading. The book teaches you how to cook pasta like a cook, how to touch it and feel it, how to look at it, listen to it and how to taste it. It developes an intuition, makes you aware of the process, how to notice the present and the little things while you are cooking it. This cookbook made me a much better pasta cook, even when I'm using a cheap, store bought pack of spagetti. And it covers everything, the doughs, the tools, the shapes, all the different names. There are great illustrations which make shaping the pasta a lot easier to understand. And then there are the recipes devided by regions. Each and every recipe is amazing. All of them. We are slowly going through them and enjoying every meal. Our kid loves it and we love it. Thank you Missy Robbins for sharing the knowlege and the craft.

Reviewer: Lachsfrischkäse
Rating: 5.0 out of 5 stars
Title:
Review: Hab das Buch in einem Literatur Text als Empfehlung gelesen und es mir in der Kindle Version gekauft, weil hier in Deutschland die gebundene Version zu teuer ist, es gibt leider keine deutsche Ausgabe.Kritikpunkt war in anderen Bewertungen dass die Saucen Rezepte amerikanisiert wären, aber das kann ich nicht bestätigen.Der erste Teil dreht sich um Pasta und die richtige Zubereitung. Und da steht wirklich alles drin, haargenau.Der zweite Teil sind dann Rezepte, Klassiker, aber auch ausgefallenes, aus den einzelnen Landesteilen Italiens. Die Saucen sind vor allem sehr authentisch.Und es sind keine Chichi Rezepte, die allermeisten Zutaten bekommt man auch in einer deutschen Kleinstadt hinterm Mond.Fazit: für mich als ein Silberlöffel Geschädigter sind solche exakten Kochbücher immer eine Offenbarung. Das Format lässt sich gut in der Kindle App auf meinem Samsung Tablet lesen ( 10 Zoll).Klare Empfehlung!

Reviewer: Laurie Kerr
Rating: 5.0 out of 5 stars
Title:
Review: This was bought as a gift and the recipient was very happy with it.