Pasta every day Make it, shape it, sauce it, eat it

Pasta enthusiast and founder of the Pasta Social Club Feinstein insists that "the real key to pasta dough isn't technique, it's confidence." This book's step-by-step photographic instruction in pasta making inspires just that. Feinstein encourages creativity with mix-and-match offerings of doughs, shapes, fillings, and sauces, inviting readers to customize their pasta. Some of the most fun, chewy fresh pasta shapes are featured, from cavatelli and orecchiette, to more obscure Sardinian pastas like malloreddus and spizzulus. A section on stuffed pastas turns up mouthwatering recipes from central and northern Italy: egg yolk ravioli, scarpinocc, cappelletti, agnoletti. Those who want a break from pasta making can skip straight to the section on sauces, where they'll find a playful roasted garlic and miso or smoky pumpkin sauce, port-braised lamb ragù, and a smart selection of pestos to choose from. This is for the true pasta enthusiast, one who is delighted to spend hours in the kitchen, hands covered in flour and water, looking to impress family and friends with an inventive pasta creation they likely haven't seen before.