Pasta


Eat, Leo! Eat!
Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
Strega Nona
Pasta Pasta Lotsa Pasta
Fresh Pasta at Home: 10 Doughs, 20 Shapes, 100+ Recipes, with or without a Machine
Noodlephant
365 Ways to Cook Pasta
Lidia's The Art of Pasta: An Italian Cookbook
Penpal
Beard on Pasta (James Beard Library of Great American Cooking)
An A-Z of Pasta: Stories, Shapes, Sauces, Recipes
The Beginner's Guide to Dehydrating Food: How to Preserve All Your Favorite Vegetables, Fruits, Meats, and Herbs
ABC Pasta: An Entertaining Alphabet
Because of Thursday
Healthy Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favourite Food
Positano The Amalfi Coast Cookbook by Daniel Bellino ZwickeItalian Quickly! by Language MasterMangia Italiano by Daniel Bellino-ZwickeLonely Planet Discover Rome 2018 by Lonely Planet
Positano The Amalfi Coast
4 books — 1 voter

Essentials of Classic Italian Cooking by Marcella HazanThe Silver Spoon by Clelia D'OnofrioThe Splendid Table by Lynne Rossetto KasperMade in Italy by Giorgio LocatelliMarcella's Italian Kitchen by Marcella Hazan
Best Italian Cookbooks
158 books — 60 voters
I Can Cook "Pastry" by Marika GermanisQuick Meal-in-a Mug Recipes That Are Too Delicious by Valeria RayPretend Soup and Other Real Recipes by Mollie KatzenSalad People and More Real Recipes by Mollie KatzenHealthy Kids Cookbook by Stephanie Sharp
Easy Cookbooks for Kids
200 books — 49 voters

Mafia Chic by Erica OrloffLife, the Universe and Everything by Douglas AdamsThe Kid Table by Andrea SeigelGarlic and Sapphires by Ruth ReichlCrying in H Mart by Michelle Zauner
Noodles on the Cover
34 books — 14 voters
Uova by Hitonari TsujiLa parte più tenera by Ruth ReichlUn sandwich à Ginza by Yōko HiramatsuLe ricette perdute del ristorante Kamogawa by Hisashi KashiwaiQuestione di chimica by Penny Reid
Libri con cibo
80 books — 2 voters

Stacey Ballis
“ I sliced the chicken with my fingers and put it into a small skillet to warm, separate a couple of eggs, and whisk the yolks quickly until they have lightened and thickened. Pour in a healthy glug of cream, then grate a flurry of cheese over the top, mixing it in. I zest a lemon from the bowl into the mix, and then squeeze in the juice. Some salt and pepper. I go over to the pots in my window and, with the scissors I keep there, snip off some parsley and chives, which I chop roughly and add to t ...more ”
― Stacey Ballis, How to Change a Life

Sophia Loren
“ Everything you see I owe to spaghetti. ”
― Sophia Loren

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