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The Glorious Pasta of Italy Hardcover – May 18, 2011

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Editorial Reviews


Domenica Marchetti's The Glorious Pasta of Italy is a mouthwatering ode to the traditional mainstay of Italian cuisine. Her recipes are simple but sublime, and cover regional specialties, family favorites, and modern interpretations.
-- Fine Cooking

Domenica Marchetti's latest tome makes a fine reference.... She offers more than 100 recipes categorized by use, such as pasta in soups, pasta with sauce, baked pasta, classic dishes and more.
-- La Cucina Italiana

"From fresh vs. dried to matching shapes with sauces, a beautiful new book tells you how to make the most delicious bowl of pasta."

"Sure, we probably don't need another pasta cookbook. But The Glorious Pasta of Italy by Domenica Marchetti is pretty hard to pass up -- and we have a lot of Italian cookbooks in our library."   -- LA Weekly

From the Back Cover

"In The Glorious Pasta of Italy, Domenica Marchetti shares her passion with you. Her recipes for my favorite food -- pasta -- are unpretentious, genuine, and mouthwatering. Brava!"  --Giuliano Hazan, author, Giuliano Hazan's Thirty Minute Pasta.

"Domenica has captured the heart and soul of true Italian pasta. Simple but not made easy solely for the American public like so many pasta books before. Simple from centuries of cooking the same dish until it is perfected. Now all of us at home have the wonderful chance to share these delectable treats with our friends and family. My early edition has scores of dog-eared pages. I can't wait. I suggest you don't either."  -- Michael Chiarello, chef/owner Bottega restaurant, Food Network host, and vintner Chiarello Family Vineyards

"I am passionate about pasta and would adore to eat it every day of my life. Preparing the homemade pastas in this book makes me feel proud, like an Italian nonna, and the dried pastas will enrich my weekday evenings."   -- Cathy Whims, chef owner, Nostrana restaurant
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Product Details

  • Hardcover: 280 pages
  • Publisher: Chronicle Books (May 18, 2011)
  • Language: English
  • ISBN-10: 0811872599
  • ISBN-13: 978-0811872591
  • Product Dimensions: 7.8 x 1.2 x 10.5 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (40 customer reviews)
  • Amazon Best Sellers Rank: #202,584 in Books (See Top 100 in Books)

More About the Author

Before I was a cookbook author and food writer, I was a newspaper reporter. I wrote about all kinds of things: school board meetings, the latest fitness craze, or how billionaire philanthropists like to give away their money. I hardly ever wrote about food, even though it was the subject I thought about most. Years after I had graduated from Columbia School of Journalism and worked at several newspapers, it finally dawned on me that I could and should be writing about food. So that is what I am doing.

I grew up in an Italian family. At the dinner table we spent more time debating what we should eat tomorrow night than politics or the news of the day. My mother is a native of Chieti, a picturesque hilltop city in Abruzzo, not far from the Adriatic coast. She had my sister and me shaping gnocchi and ravioli by the time we could see over the kitchen counter. We spent our summers in Italy with my mother's three sisters (all great cooks); each year my father planned trips around the peninsula guided by where the best local food and wine were to be found.

I've continued the tradition of food-focused trips now that I have my own family, and I'm happy to say that my latest book, The Glorious Pasta of Italy, has some great examples of little-known regional specialties as a result.

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Customer Reviews

Most Helpful Customer Reviews

9 of 9 people found the following review helpful By Mariana on February 17, 2013
Format: Hardcover
Beautiful detailed pictures and in-depth recipe descriptions guide the home cook to create delicate tender strands of pasta. Stories about the regions of Italy that created some of the more unique dishes, stir the reader into a pasta creating fury. This comes in handy, since the first attempt at pasta making requires dedication and real fervor. A few chapters also include recipes that do not require homemade pasta. Soups and sauce recipes can also be accomplished for weekday meals, while the homemade pasta and show stopper recipes would be reserved for weekend triumphs.
Highly recommend this book and now casually refer to is as our homemade pasta bible. Enjoy!
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6 of 6 people found the following review helpful By Adri Barr Crocetti on March 19, 2013
Format: Hardcover Verified Purchase
Food trends come and go, but pasta is forever. In clear no-nonsense talk and with concise directions Domenica Marchetti will guide you through the marvel that is Italian pasta. The woman knows her craft; her mother is from Abruzzo, and Ms. Marchetti learned at her side.

The book begins with a rundown of tools and equipment you'll need plus descriptions of the ingredients you'll use. A glossary, cutting, saucing and storing directions will get you ready to cook. The author provides clear and concise recipes for basic pasta doughs starting with egg, spinach, and whole wheat, then moves into others such as pumpkin. Recipes for sauces, including three variations on tomato sauce, plus pesto, bechamel and two ragus are included.

There are chapters on soups, filled pasta and dumplings, baked pasta, classics and showstoppers and dessert pastas. Ms. Marchetti has devoted a chapter to quick dishes such as Cacio e Pepe and Carbonara, and all the mystery is removed. You'll find yourself stepping into the kitchen, and just like an Italian, you'll have dinner on the table in the time it takes to boil the water.

I've owned this book since just after its publication, and I have had great results with every recipe. I've never found a better recipe for cappelletti in Broth, those bite sized pasta shaped like nurse's caps. The filling is tasty and light, and the broth is clear with clean flavor. Ditalini and Cannellini Bean Soup with Escarole is now one of my husband's favorites. The Pumpkin Lasagne ai Quattro Formaggi (pumpkin lasagne with four cheeses) is excellent, a classic updated.

Ms. Marchetti's recipes are beautifully rendered in photographs by France Ruffenach. There's no trick photography here - your version of the dish will look just as good as the book. The field of Italian cookbooks is a crowded one, but make room on your shelf for The Glorious Pasta of Italy. You'll use it again and again.
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7 of 7 people found the following review helpful By C. Simons on April 10, 2012
Format: Kindle Edition Verified Purchase
I had never made homemade pasta before I got this book. The author of this book is really passionate about pasta. She is great about explaining a couple of ways to make the pasta so that even a novice can do it. So far I have made the classic egg noodles and my fiancee loved them! I can't wait to try the fancier recipes like spinach noodles!
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14 of 17 people found the following review helpful By JOSEPH S FALVO on September 4, 2014
Format: Hardcover Verified Purchase
I must say I was disappointed by this book. There are some great recipes in this book, but I think it fell short for me. There is a glossary of pasta shapes which is great but there are no pictures next to the shape definition to help identify them. I have been making pasta for many years and I was disappointed to see that there really weren't any recipes for regular pasta that used semolina.
The author apparently thinks it is only good for dusting the surface. Some of the recipes are a little exotic, steering from simplicity.
Also there are random pictures of some of the dishes,, but they are not where they should be, next to the recipes, and there aren't very many of them. There should be a picture of each recipe next to the recipe.
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6 of 7 people found the following review helpful By Jenni M. Parks on May 19, 2013
Format: Hardcover
We have a tenant staying with us in our home this year. He knows I love to cook and so he procured a copy of Domenica Marchetti's The Glorious Pasta of Italy for me as a Christmas present at the close of last year. I have very high standards when it comes to Italian cookbooks, having long ago fallen head over heels for the legendary work of Marcella Hazan and her Essentials of Classic Italian Cooking which sets the standard for Italian cookery. So while I accepted Marchetti's book gracefully, I remained skeptical.

Thumbing through the book it's obvious that it's well planned. The chapters are thoughtfully arranged, with the first devoted to the basics of pasta enjoyment - the necessary equipment, a encyclopedic listing of pasta types, common pasta dough recipes, and the most essential of sauces such as fresh tomato. Subsequent chapters address pasta soups, pasta with sauce, stuffed pastas, baked pastas, quick pasta entrees, classic pasta recipes, over the top pasta "showstoppers", and pasta based desserts. Marchetti's book doesn't seek to replace Hazan's masterpiece so much as to expand upon it, focusing exclusively on pasta and incorporating modern techniques and witty commentary.

For my first foray into cooking from The Glorious Pasta of Italy I set about making Fettuccine in Bianco with White Asparagus, Asiago, and Cream. I'm really quite adverse to Asiago cheese so I substituted a delicious Italian aged cheese I picked up at the San Francisco Farmer's Market recently, and I had trouble getting my hands on white asparagus and so substituted green, but otherwise made the dish as the recipe dictated. It was heavenly! Just heavenly!
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