Sauces & Shapes: Pasta the Italian Way Sauces & Shapes: Pasta the Italian Way

Oretta Zanini De Vita

Sauces and Shapes

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Like Marcella Hazan's Essentials, this book should be on every pasta lover's shelf. It includes approachable recipes for all the classic condimenti, and it demystifies which sauces go with which shapes (and when you can fudge a little and how). Written by  Oretta Zanini De Vita and Maureen B. Fant, the authors of the Encyclopedia of Pasta

Pickup currently unavailable at Semolina Artisanal Pasta

Pasta Cooking Tips
  • Use a large enough pot so your pasta doesn't stick together.
  • Salt your water aggressively. Not sure how much? Taste it! We use about a tablespoon of Diamond Crystal Kosher salt per quart of water.
  • Remove your pasta from the water before it's totally al dente and SAVE YOUR PASTA WATER!
  • Fresh pasta cooks in about 2 minutes. Dried pasta takes 6 minutes or more.
  • Finish your pasta in your sauce with a ladleful of pasta water.
Ingredients

Organic semolina and water.

Other Details

Fresh pastas DO NOT SHIP. Pick up at the shop only.

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