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Pasta Cookbooks and Recipes
Pasta is a type of food made from flour mixed with water a
(and often eggs) which is then kneaded, formed into shapes
and boiled. The best-known form of pasta is probably spaghetti
which is a long-thin form of pasta whose name derives from
the Italian spaghetto, the diminutive of spago
which means "thin string".
Other than spaghetti, other common forms of pasta include
vermicelli (also string like),
farfalle and rotelle (complicated decorative shapes),
fettuccine and linguine (both ribbon-shipped),
lasagna (large sheets),
penne (short tubes),
as well as various forms of hollow shapes
that are stuffed with fillings (manicotti, ravioli and tortellini).
Although all the types of pasta are made from more or less the same ingredients,
the shapes do in fact serve an important role - different shapes make different
types of pasta more suitable for different types of sauce
(Alfredo sauce,
Tomato sauce, etc.).
When pasta is cooked, it can be served with a variety of different
sauces. For example, in
Italian cuisine,
each region of
Italy
has their own preferred ways of serving the dish. For example,
bolognese and pesto are favored in the North, whereas carbonara
or tomato sauces tend to be favored in the South.
Pasta is also a popular dish outside of Italy,
and other countries such as the
United States,
have developed their own distinct accompaniments, albeit often inspired by
Italian cuisine.
The origins of pasta have been lost in the mists of time. It is known that noodles
have been eaten in China
for at least 4,000 years, and one legend says that
Marco Polo brought this dish to
Italy - however romantic
as this story is, it doesn't appear to be true - there are records of pasta dishes in
the Mediterranean area dating back from before the time of Christ.
On this page, you will find a selection of pasta cookbooks.
These web sites may also be of interest:
Related pages on this web site:
| Pasta Recipes Downloads & Web Sites |
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Longtail Distribution Network LLC
DVD
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Click Here | - Learn to Cook Italian Food from a master.
- Includes video for use on your computer.
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Giuliano Bugialli's Master Classes of Italian Cooking
(Four Disc Set With EBook) Born in Florence, Giuliano Bugialli is Italy's foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking. Take a culinary tour with Giuliano, as he presents his world renowned expertise on the bounty of Italy's regional foods. This is haute cucina - presented by the master. This four disc set includes three video DVDs with detailed instruction on the preparation of over 40 dishes. The additional disc provides a companion e-book with each recipe seen in the video plus more than a hundred others. Disc One: The Ebook with over 150 recipes and 40 desktop quality videos. Disc Two: Antipasti/Appetizers, How to make Fresh Pastas, and other Primi Piatti/First Courses Disc Three: Risotti, Vegetables/Verdure and Fish and Shellfish Disc Four: Main Courses/Piatti Principali and Desserts/Dolci Sample Recipes: Pizza with Tomato Pockets, Various Bruschette, Potato Gnocchi, Ziti Baked in a Beehive of Pasta, Risotti, Zucchini Timbales, Fennel Fricassee Roman Style, Fresh Tuna in Savory Wine Lemon Sauce, Shrimp, Radicchio and Beans, Dorade with Lemon, Shrimp Wrapped in Pancetta, Veal Shank in Vegetable Sauce, Polenta with a "Touch" of Mushroom, Poached Boned Stuffed Chicken, Guinea Hen Baked in Cabbage Leaves, Orange Zabaione, Citron Liqueur, Apple-Stuffed Pastry, Orange Biscotti, Little Ricotta Budini, Sweet Pizza with Grapes and Fried Pastry Cream Total Running Time on 3 DVDs - 370-minutes © 1998 & 2010 Foods of Italy Inc - All Rights Reserved |
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KOED
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One tape of a 13 part Public Television series from The California Culinary Academy in San Francisco. Learn the how and why of classical cooking. This tape covers recipes of homemade pasta. Among others, Basic Egg Pasta, Spinach Fettuccine Alfredo, Ravioli of Bay Shrimp and Goat Cheese in Whirte Wine Sauce. |
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Video Cooking Library
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The Video Cooking Library show you how to transform simple meals into special occasions. You'll learn the tricks and techniques of expert chefs through step-by-step demonstrations. Recipes include: Buttered Ribbons, Cannelloni with Veal and Spinach, Fettuccine Alfredo, Cannelloni with Sausage, Garden Pasta, Tortellini En Broda and Checken with Pasta. |
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Kitco International
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This step-by-step video shows you how to easily cook rice and pasta for Italian, Chinese, Persian, and other styles. |
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Directed by Peter Brown
Film Ideas, Inc.
Released: 2008-05-05
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Now released on DVD and VHS this popular cooking series features everyone's favorite Italian Chef, Nick Stellino. The series featured nationally on PBS includes all the style, stories, and of course great dishes that Nick creates, making this delectable presentation a cook's delight. Bruschetta & Pasta with Clams: Quick and easy, toasted garlic bread topped with chopped tomatoes, basil and garlic followed by pasta tossed with a flavorful clam, wine and tomato sauce.This product is manufactured on demand using DVD-R recordable media. Amazon.com's standard return policy will apply. |
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By Antonia Isola
Ladislav Deczi
Kindle Edition
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This Cookbook contains a lot of great simple Italian recipes!
It was written by Antonia Isola.
CONTENTS
Soups
Macaroni and other Pastes
Rice, Etc.
Sauces
Eggs
Fish
Vegetables
Meats
Salads
Desserts
3 Recipes for free:
*MACARONI WITH TOMATO SAUCE (Maccheroni al Sugo)*
2 quarts of water 3/4 pound of macaroni
Boil the water until it makes big bubbles. Add salt, then break the macaroni and put it in. Cover the saucepan and boil for fifteen minutes. The saucepan should not be too small, otherwise the macaroni will stick to the bottom.
Prepare the sauce as follows:
Take a good slice of ham fat, and chop very fine with it a piece of onion, a piece of celery, and some parsley. Then put this into a frying-pan and cook until the grease is colored. (If desired, add a small lump of butter.) When well colored add two tablespoons of tomato paste dissolved in a little hot water. Boil all together for fifteen minutes.
Drain the macaroni, and put it into the frying-pan with the sauce, mix well with fork and spoon over the fire, so that the macaroni will be thoroughly seasoned, then add three tablespoons of grated Parmesan cheese, mix again, and serve.
If no tomato paste is available make the tomato sauce as follows:
Chop up fine one-quarter of an onion, a piece of celery the length of a finger, two or three basil-leaves, and a small bunch of parsley. Slice seven or eight tomatoes (fresh or canned), add salt and pepper, and put all on together to cook in four tablespoons of good olive-oil. Stir occasionally, and when it becomes as thick as cream, strain, and add the macaroni as before directed.
*HOT PIQUANTE SAUCE*
Chop up fine two ounces of lean ham and a small piece of onion, add a little celery, the stalks of parsley, one clove, one-half tablespoon of pepper, and one-half bay-leaf. Pour over these ingredients a scant one-half cup of vinegar. Cover the saucepan and allow it to boil until it has consumed one-half. Put into another saucepan one-half cup of bouillon (or water in which you have dissolved one tablespoon of extract of beef). Allow it to boil, and then thicken with a teaspoon of potato flour which has been diluted in a little cold water. Drop this, little by little, into the saucepan until you have gained the required thickness for the sauce. Then pour in the boiled vinegar, passing it through cheese-cloth. Mix well together and add a teaspoon of French mustard, some capers, and some chopped-up pickles. Serve hot with meats or tongue. The pepper should predominate in this sauce.
*PEACHES WITH WINE*
Take four very ripe peaches, cut them in two, take out the stones, peel them, and cut them in thin slices. Put them in a bowl and cover them up until wanted. Put in a saucepan one glass of red wine, two tablespoons of powdered sugar, a piece of cinnamon, and a piece of a rind of lemon. Boil these together, and then pour the liquid over the peaches in the bowl while still boiling. Cover the bowl, and allow it to stand for at least two hours. Then turn into the dish in which you will serve the peaches and the wine.
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By Cook's Illustrated
Clarkson Potter
Released: 2002-09-17
Paperback (496 pages)
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How do you boil pasta? How much water and salt do you need? Should you add oil to the water? How well should you drain it? (Turn to page viii for the answers.)
One part cooking course, one part kitchen reference, and one part foolproof recipes, The Complete Book of Pasta and Noodles tells the story of flour and water like no other book on the market. Extensively covering the basics of pasta and noodles, this thoroughly researched and taste-tested guide is dedicated to the home cook who needs practical advice on everything from penne to pad thai. The experts at Cook's Illustrated present their knowledge and techniques in a hands-on way so that each and every step of the cooking process can be understood and easily executed. The authors leave room for interpretation and taste, of course, but you will not walk away from this book without knowing which olive oil to buy, why egg pastas tend to complement cream sauces, or how to mince garlic.
The book is arranged in four sections, exploring first dried semolina pasta, then fresh Italian-style pasta, Mediterranean pasta and European dumplings, and finally, Asian noodles. There are thirteen chapters devoted to sauces alone, and recipes are included with the type of pasta with which they work best -- from the simplest to the complex, but all within reach of the home cook. As a bonus, the book includes excellent photographs of the various pasta and noodle shapes, and impeccable illustrations clearly depict each step of key techniques. Special sections are devoted to such specific topics as "Are Electric Pasta Machines Worth the Money?" and "A Guide to Popular Cheeses."
"Cook's has always been the definitive word on any subject it tackles," says The Post and Courier, and The Complete Book of Pasta and Noodles will serve as the definitive reference volume for pasta lovers.
From the Hardcover edition. |
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By Giada De Laurentiis
Cookbook
Released: 2007-04-03
Hardcover (240 pages)
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For New York Times bestselling author Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.
Without forgetting about the classics we all love, Giada makes the most of the many varieties of pasta available to create recipes that combine familiar flavors in exciting new ways.
Although most of these dishes are all-in-one meals in themselves, Giada also supplies recipes for her favorite appetizers, side dishes, and salads to round them out.
Whether you’re looking for a simple summer supper that makes the most of seasonal vegetables or seeking comfort in a pasta bowl on a cold winter’s night, Everyday Pasta offers just the thing.
• Tuna, Green Bean, and Orzo Salad
• Crab Salad Napoleans with Fresh Pasta
• Roman-Style Fettuccini with Chicken
• Baked Pastina Casserole
• Tagliatelle with Short Ribs Ragou
• Spaghetti with Eggplant, Butternut Squash, and Shrimp
Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner. |
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By Christian Teubner & Tan Lee Leng
Chartwell Books, Inc.
Hardcover (240 pages)
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Every conceivable type of Italian pasta or Asian noodle is presented, and we mean every conceivable this comprehensive volume includes dried, fresh, gnocchi, dumplings and even chocolate pasta. Featuring step-by-step instructions for making and cutting fresh dough; recipes incorporating cheese, fish, meat, game and poultries; and homemade soups and sauces. This book is a James Beard Cookbook Winner. |
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By Toni Patrick
Gibbs Smith
Spiral-bound (128 pages)
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Expand your ramen repertoire with an amazingly inventive and unique addition to the million-copy-selling "101" series:101 Things to do with Ramen Noodles. Ramen is fast, easy, and filling, but what can be done to spruce it up and give it a whole new life? How about recipes like: Creamy Chicken Noodle Soup Summer Garden Soup Zucchini Salad Creamy Beef and Broccoli Noodles Ramen Burgers Chicken Alfredo Pork Chop Ramen Tuna Noodle Casserole Garlic Noodle Sauté Beer Noodles (the ultimate college crowd pleaser!) Chinese Veggie Noodles Corny Cheese Noodles |
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By Donna Rathmell German
Bristol Publishing Enterprises
Released: 1993-04-01
Paperback (176 pages)
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Make incredible pastas at home with hand-cranked or electric extruder pasta machines. Pasta recipes in 112 varieties accompany more than 40 exciting sauces and toppings. A nutritional analysis supplements recipes flavored with a variety of grains, vegetables, fruits, herbs and spices. |
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By Barbara Lynch
Houghton Mifflin Harcourt
Hardcover (352 pages)
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Amazon.com Review:
Product Description
Although Barbara Lynch was born and raised in South Boston, not Tuscany, many critics believe her food rivals the best of Italy. It has been praised by Bon Appetit, Food & Wine, and Gourmet, and many more. Lynch's cuisine is all the more remarkable because it is self-taught. In a story straight out of Good Will Hunting, she grew up in the turbulent projects of "Southie", where petty crime was the only viable way to make a living. But in a home ec class in high school, she discovered her passion. Through a mix of hunger for knowledge, hard work, and raw smarts, she gradually created her own distinctive style of cooking, mining Italian and French classics for ideas and seasoning them with imagination. The 150 recipes in Stir combine sophistication with practicality. Appetizers like baked tomatoes and cheese and crisp, buttery brioche pizzas. Dozens of the artful pastas Lynch is famous for, such as little lasagnas with chicken meatballs, and potato gnocchi with peas and mushrooms. Lobster rolls with aoli. Chicken wrapped in prosciutto and stuffed with melting Italian cheese. Creamy vanilla bread pudding with caramel sauce. Accompanied by Lynch's forthright opinions and stunning four-color photographs, these dishes will create a stir on home tables.
Amazon Exclusive: A Letter from Barbara Lynch Dear Amazon Reader,  Growing up in public housing in a tough neighborhood in Boston, I couldn't afford culinary school. Cookbooks like Waverly Root's The Food of Italy not only taught me about new ingredients and techniques but were an escape. (They also helped me bluff my way through my first cooking job.) Now I get to do what I love best: making people happy by feeding them really delicious food. In Stir, I share my passion and my hard-earned knowledge. And of course, I give you my recipes, which the regulars in my restaurants have been clamoring for over the years. Some are almost embarrassingly easy, like Gorgonzola Fondue, Baked Cheese and Tomatoes, and Slow-Roasted Beef Tenderloin with Thyme. Others are a little more involved but oh-so-worth-it, like Chicken and Vegetable Soup with Caraway Gnocchi. There's plenty of weekday cooking, including Green Bean and Seared Shrimp Salad with Spicy Curry Sauce, which I eat all the time, and Lemony Breaded Chicken Cutlets, which my daughter Marchesa loves. Then there are my pastas, which are my very favorite things, such as Chicken Meatball Lasagnettes (a favorite of Julia Child's) and sauces that pair well with both fresh and dried pasta, such as my signature Bolognese (I share my secret ingredient). All of my recipes are written with the home cook in mind and so are full of the details that make a difference. I hope Stir will inspire you. Enjoy!
Barbara Lynch (Photo © Justin Ide)
Recipe Excerpts from Stir 
Roasted Fennel and Green Beans | 
Butcher Shop Bolognese | 
Creamy Vanilla Bread Pudding |
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By Takashi Yagihashi
Ten Speed Press
Released: 2009-04-01
Paperback (176 pages)
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Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes. Emphasizing quick-to-the-table shortcuts, the use of fresh and dried packaged noodles, and kid-friendly dishes, Takashi explains noodle nuances and explores each style's distinct regional identity. An expert guide, Takashi recalls his youth in Japan and takes cooks on a discovery tour of the rich bounty of Japanese noodles, so readily accessible today. Takashi's exuberance for noodles ranging from Aje-Men to Zaru is sure to inspire home cooks to dive into bowl after soothing, refreshing bowl. |
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By Jr.,Pasquale Bruno
McGraw-Hill
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"A fun cookbook for any audience." --BooklistClassic recipes for deep-dish, stuffed, thin-crust, and vegetarian variations. |
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By Laura Schenone
W. W. Norton & Company
Paperback (352 pages)
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A Newsday Best Cookbook of 2007: can a recipe change your life? A quest for an authentic dish reveals a mythic love story and age-old culinary secrets. James Beard Award-winning author Laura Schenone undertakes a quest to retrieve her great grandmother's ravioli recipe, reuniting with relatives as she goes. In lyrical prose and delicious recipes, Schenone takes the reader on an unforgettable journey from the grit of New Jersey's industrial wastelands and the fast-paced disposable culture of its suburbs to the dramatically beautiful coast of Liguria—the family's homeland—with its pesto, smoked chestnuts, torte, and, most beloved of all, ravioli, the food of celebration and happiness. Schenone discovers the persistent importance of place, while offering a perceptive voice on immigration and ethnicity in its twilight. Along the way, she gives us the comedies and foibles of family life, a story of love and loss, a deeper understanding of the bonds between parents and children, and the mysteries of pasta, rolled into a perfect circle of gossamer dough. 90 illustrations |
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Oxmoor House
Hardcover (144 pages)
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Pasta enthusiasts will say "Prego, prego!" many times over for this sumptuous edition, part of the Essentials Recipe Collection series. Its easy-to-handle smaller size holds a treasure trove of 56 innovative pasta recipes, all with the Cooking Light kitchen-tested seal of approval. Gorgeous cover art, smart commentary, and big, bold photos make reading it almost as enjoyable as cooking with it. Evidence of Cooking Light’s fundamental philosophy abounds: that good food, well prepared and shared with others, is one of life’s greatest pleasures. |
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By Wanda Tornabene & Carolynn Carreño
Knopf
Released: 2005-09-20
Hardcover (208 pages)
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For us, pasta is more than just a food. It is part of our histories. It is a good friend, a member of the family. It is something we love . . . When Italians offer a plate of pasta to friends or strangers, we are opening the doors of our homes and welcoming them inside in the most generous way. It is in that spirit that my mamma and I, who have had the good fortune to be accompanied all our lives by this most versatile of foods, invite you through the tall, ancient wooden doors of Gangivecchio and offer up these recipes, these one hundred versions of the golden strands, the god, pasta, to you. So put the water on to boil. And buon appetito! —Giovanna Tornabene, from her Introduction
Welcome back to Gangivecchio, where Wanda and Giovanna Tornabene, two-time James Beard Award winners and beloved doyennes of the Italian kitchen, have served up another irresistible helping of charm, wit, and culinary wisdom from the kitchen of the thirteenth-century abbey they call home. This time around, the dynamic mother-daughter duo takes us back to Sicilian basics, in a recipe-filled compendium and heartfelt tribute to the “queen of the Italian table”—pasta.
In 100 Ways to Be Pasta the Tornabenes once again weave memoir and history together with the vivid flavors of local village life, bringing us a true taste of Sicilian culture and cuisine. They incorporate lessons from basic pasta-cooking techniques to secret tips from old masters, and include an extensive glossary of pasta vocabulary, a dictionary of pasta types, and of course a generous sprinkling of anecdotes and advice.
All of this serves as a delightful setting for the one hundred authentic, mouth-watering recipes, lovingly honed and perfected in the old abbey kitchen. From quick, easy basics, like spaghetti with garlic, oil, and hot pepper or farfalle with peas and prosciutto, to traditional pasta soups like minestrone, to more elaborate baked and stuffed pastas like Baked Orecchiette with Lamb Ragù and Melted Mozzarella or Baked Timbale of Anelletti with Veal and Vegetables, each recipe serves up a little piece of Sicily for your very own kitchen.
As informative and useful to the beginner as to the experienced Italian cook, 100 Ways to Be Pasta is a must-have and a treasure for any cookbook shelf. |
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By Irma S. Rombauer & Ethan Becker
Scribner
Hardcover (128 pages)
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The book that taught America how to cook,
now illustrated with glorious color photography ALL ABOUT
PASTA & NOODLES A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book. More than 90 sensational recipes, including Orecchiette with Sausage and Broccoli Rabe, Roasted Red Pepper and Herb Goat Cheese Lasagne, and classic Macaroni and Cheese Explanations for 27 different pasta shapes, featuring cooking times, creative substitutions, and appropriate sauces Step-by-step recipes for preparing a wide range of sauces -- from pesto to ragú to Alfredo -- as well as noodles, from Spdtzle to Beef Chow Fun Sixty years after Irma Rombauer advised new cooks to "Stand facing the stove," America's love affair with Joy of Cooking continues unabated. And why not? Joy in hand, tens of millions of people -- from novices to professionals -- have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, Joy of Cooking has taught America how to cook, serving as the standard against which all other cookbooks are judged. All About Pasta & Noodles upholds that standard. While keeping the conversational and instructional manner of the flagship book, All About Pasta & Noodles is organized into chapters that include fresh pasta, sauces, filled and baked pastas, American noodle dishes, Asian noodles, dumplings, and more. The chapters incorporate more than 90 of Joy's best-loved recipes -- Spaghetti alla Carbonara to Spicy Szechuan Noodles to Bolognese Sauce. You'll also find rules for cooking pasta, step-by-step information for making homemade pasta, and suggestions for pasta shapes and sauces. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable. Whether you belong to one of the millions of American households that already own a copy (or two) of Joy, or you have never cracked the spine of a cookbook before, Joy of Cooking: All About Pasta & Noodles is for you. It is a spectacular achievement, worthy of its name. Joy has never been more beautiful. The Indispensable Kitchen Resource...
All-New, All-Purpose, and now All-in-Color |
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By Karl Stuecklen & Julia Child
Running Press
Hardcover (256 pages)
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This kitchen classic from James Beard-a name synonymous with culinary excellence-is back in print in a handsome edition featuring 100 of Beard's favorite international recipes and in-depth information on pasta's origins. An indispensable resource from the dean of American cooking. |
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By Christian Teubner & Tan Lee Leng
Chartwell Books, Inc.
Hardcover (240 pages)
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Product Description:
Every conceivable type of Italian pasta or Asian noodle is presented, and we mean every conceivable this comprehensive volume includes dried, fresh, gnocchi, dumplings and even chocolate pasta. Featuring step-by-step instructions for making and cutting fresh dough; recipes incorporating cheese, fish, meat, game and poultries; and homemade soups and sauces. This book is a James Beard Cookbook Winner. |
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By Jeni Wright
JG Press
Hardcover (256 pages)
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The definitive guide to choosing, making, cooking and enjoying pasta. |
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By Jeni Wright
Southwater
Paperback (128 pages)
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More than just a cookbook, this is a comprehensive guide to the world of pasta, from selecting and making the many varieties to serving perfect dishes every time. |
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By Michele Anna Jordan
Cooking Club of America
Hardcover (175 pages)
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By Anne Sheasby
HP Trade
Paperback (128 pages)
| List Price: $12.00*
Lowest New Price: $5.18*
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The original The Book of Pasta became a favorite of cooks across the country. Now, The Book of Pasta, Volume 2 carries on the tradition with flair. Always a staple of good home-cooked meals, pasta is one of the most versatile and fun foods around. This beautifully illustrated book featuring 80 all-new recipes, shows both new and experienced cooks how to make their own pasta, delicious sauces, and delectable fillings. Written in an easy-to-follow style, this is the perfect guide to today's freshest and most flavorful pasta dishes. |
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By n/a
Parragon Inc
Hardcover (240 pages)
| List Price: $7.99*
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Temporarily out of stock. Order now and we'll deliver when available. We'll e-mail you with an estimated delivery date as soon as we have more information. Your credit card will not be charged until we ship the item.*
*(As of 01:22 Pacific 3 Sep 2010 More Info)
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