As featured in Forbes Vanity Fair and Appetito A fresh collection of more than 150
authentic exciting pasta dishes from Barilla's famed test kitchen Pasta has transcended its
humble origins to become one of the world's best-loved foods. This master class on Italy's most
iconic ingredient presents 150 elegant elevated recipes tested and perfected by Barilla the
world's leading pasta brand. Home cooks will discover easy weeknight meals impressive
weekend dinners and recipes for every occasion in between. This diverse and delicious recipe
collection covers seasonal vegetable-based dishes such as Mafaldine with escarole and olives
Bavette with bagna cauda and crunchy vegetables and Fusilloni with zucchini cherry tomatoes
and salted ricotta traditional dishes including Rigatoni all'amatriciana and Penne rigate
all'arrabbiata evocative Italian classics such as Gemelli with pesto alla trapanese and
Spaghetti ai frutti di mare and intriguing original creations such as Papiri with Prosecco
and oysters and Conchiglie rigate with lamb and saffron ragú . The book offers recipes for
every taste diet budget and bandwidth with vegetarian vegan dairy-free gluten-free and
nut-free options as well as simple dishes made with five ingredients or fewer and quick meals
made in thirty minutes or less. Stylishly designed with vivid food photography and playful
pasta illustrations the book also includes short punchy essays on subjects ranging from the
technique of making bronze-cut pasta to the Mediterranean diet and the use of spaghetti in art
and film. Recipes include: Bucatini alla cacciatora Casarecce with anchovy and wild fennel
Coquillettes with pumpkin cream Ditalini rigati with mussels potatoes and saffron Egg
fettucine alla Bolognese Farfalle with fava beans and fried bread Four-cheese papiri Fusilli
with red radicchio and Parmigiano rinds Gluten free vegetarian carbonara tortiglioni Linguine
with seafood and crunchy vegetables en papillote Mezze maniche rigate with clams and chickpeas
Mini penne with arugula pesto Orecchiette pugliese with cime di rapa Riced linguine with
dandelion langoustine and lemon Rigatoni cacio e pepe Tortiglioni with Parmigiano fondue
and balsamic vinegar Traditional sedanini timbale Trigatelli with champignon mushrooms and
thyme on a Gorgonzola fondue Wholemeal penne rigate Mediterranean salad Wholemeal pennette
with lemon-scented vegetable pesto and Wholemeal spaghetti with fennel and tomato pesto.
