Pasta: Recipes & techniques (Cooking arts collection)

This book describes what I consider to be the world's best way with pasta, the Italian way. Simply no one cooks pasta like the Italians. The recipes in this book are the result of a lifetime absorbing the Italian way with food. Some are strictly classical dishes, interpreted in my own way, but more are my own innovations. Others came from friends and colleagues. All are based in the classic Italian approach, even if executed with a creative hand. Thus a butter sauce for pumpkin tortelli may be infused with cardamom, a most un-Italian flavoring, or saffron may tint a traditional broth. It is my goal to tempt my readers with delicious recipes, and to teach how to cook pasta properly so that even the most simple dish, prepared the Italian way, can be experienced to its ultimate.