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Pasta: The Beginner's Guide    by Carlo Lai order for
by Carlo Lai
Order:  USA  Can
Charlesbridge, 2015 (2015)
* *   Reviewed by Bob Walch

Beautifully illustrated with color photography, this beginner's guide for making pasta will be a welcome addition to any cook's library. From fresh sauces to fillings and noodles, you'll discover plenty of good ideas for creating some mouthwatering Italian cuisine that you and your family and friends will enjoy for quick lunches and scrumptious dinners.

The instructions are easy to follow and the photos will guide you through the process as well as tempt you to attempt some new recipes and try your hand at some less common or familiar dishes. There's also information included on how to select the best pots, pans and cooking tools, stock your pantry and select the freshest produce and cheeses.

Once you get through the opening chapters on The Basics, Basic Pasta Dough and Basic Sauces, the rest of the book is divided into popular Italian dishes. These sections include recipes for spaghetti, fettuccine, lasagna, ravioli, and gnocchi.

A few standouts that you might wish to serve to guests include Lasagna de Spinaci (Spinach Lasagne) or Lasagne alle Melanzane (Eggplant Lasagne). The Ravioli Spinaci Panna e Funghi (Spinach stuffed ravioli with cream and mushroom sauce), the Ravioli Gamberi ai Frutti di Mare (Shrimp stuffed ravioli with seafood sauce), and My Fettuccine Primavera (Vegetable fetuccine) are also quite delicious.

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