Pasta cookbook recommendation?

I make lots and lots of pasta. I have a Marcato, but I'm also fond of hand-formed pasta, like orecchiette, trofie, and pici, and dumpling-like items like gnocchi and cavatelli (both the flour and the ricotta type). But I'm getting bored with them. On Amazon, the book I'm looking at is this:

But a lot of reviews imply that this is a great beginners book, and while I like basic books, I'm definitely not a beginner where pasta is concerned.

Has anyone seen this book, and if so, what do you think? (It'd be easier for me to make a decision if I could see a TOC, but it's not offered for this book on Amazon.)

Or do you have another book you'd recommend?

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.