Top positive review
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it is a touchstone for endless fun in the kitchen
on June 19, 2015
For serious pasta makers, this book is an absolute treasure trove of information about the myriad shapes and doughs and styles of Italian pasta and dumplings. This is not a how-to book, it is what it says it is: An encyclopedia of what's done in Italy. But if you know how to make pasta yourself, it is a touchstone for endless fun in the kitchen.
I find myself using the index most often: I'll have an ingredient, like rabbit or porcini or anchovies, and I will want to pair it with pasta or a dumpling,. Chances are Oretta has written about some obscure pasta perfect with braised rabbit. Armed with solid knowledge about how to make pasta on my own, her entries tell me most of what I need to go from there.
My only regret is that there were not more illustrations. The line drawings are beautiful and very clearly illustrate what the shape is supposed to look like, which can be tricky with some of the odder shapes.