Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]

This cookbook is a true gem for anyone passionate about pasta. The recipes are beautifully detailed, with step-by-step instructions that make even handmade pasta feel approachable. From silky tagliatelle to pillowy gnocchi and creamy risottos, every dish feels like a restaurant-quality experience at home. What sets this book apart is the depth of knowledge—it's not just recipes, but a full education in technique, ingredients, and tradition. The photography is stunning, and the tips throughout are incredibly helpful for both beginners and seasoned home cooks. I’ve already made three recipes and each one turned out amazing. If you love pasta and want to elevate your skills, this book is a must-have. Highly recommend!

Excellent book on making homemade pasta and other products. Nice recipes and easy to follow instructions. AA++

Fantastic book! I bought this book before I tried making my first homemade pasta. After reading this I viewed making pasta dough in a complete different way than I would have if I would have just tried a recipe off Pinterest . It explains everything you need to know in detail. From different types of wheat, how and why they affect flavor and texture. The importance of fresh ground flour for flavor and nutrients. The different grinds of flour and flour protein amount, how they affect texture and chew. Also how whole eggs, egg yolks, and oils affect the pasta dough. He offers many recipes for many doughs. I found it very inspiring and was excited to go straight to the store and find different flours mentioned in the book to experiment with! Being an adventurous eater I just loved the recipes! They range from furmiliar to a bit exotic! For example. Some recipes include traditional bolognese, ricotta ravioli, spaghetti with tomato basil sauce, pappardelle with rabbit ragu, culurgiones with sweetbreads (veal brain). Unfortunately I live in a rural area far away from the ocean where I cannot get some things for the recipes such as peekytoe crab. It also covers flavoring pasta dough with things like squid ink or parsley. There are chapters on hand forming pasta, pasta sauces, gnocchi and risotto which were a pleasant surprise! I would highly recommend this book to anyone interested in making pasta! It captures the history and tradition of Italy and pasta plus an incredible amount of technical information on making your pasta dough!

Wonderful book with lots of beautiful instructional photos, recipe photos, and some history as well. Not only is it interesting reading but has very visual instructions. This book reminds me of the YouTube series, "Pasta Grammar", where they show you how to make pasta and sauces.from scratch. There are easy pasta methods and recipes for beginner and experienced alike. While some ingredients are beyond my reach or cultural tastes, sauces for pasta are endless. I highly recommend this book. It will not disappoint.

This cookbook is very nicely written and broken up into different sections based on the type of pasta you may be cooking. He does a nice deep dive into the type of flour to use and the different properties of wheat and provides some great suggestions on how to source fresh milled grains. As a first-time pasta maker, I found his book easy to follow and learn. However, as nicely written and beautifully thought out, the recipes are in keeping with traditional Italian cooking; they're not very conventional for everyday cooking. Many recipes include items that are not staples in most grocery stores. For instance, octopus and sweetbread are common ingredients used in a few of his recipes. His recipes sound wonderful, but I wonder if I will make many of them for this reason unless it's for a special occasion. He did include some recipes for foundational sauces, which I can explore and pair with some of the pasta types he provides in his book. Overall, I think this is a very nice book if you want to step up your culinary skills. If you want more simplistic recipes with everyday ingredients, then I would recommend getting something different.

Beautifully illustrated with lots of recipes. Great book if you don't mind it being upside down and backward, which I don't mind at all. Just need to remember to read it that way. It's kind of "Alice in Wonderland-esc". Also, it's $10 less....

Super excited that risotto got an entire chapter dedicated to it! Easily my favorite Italian dish, it's endlessly versatile. There are as many different risotto recipes as there are different people, which is also true of Italian pasta. Cannot wait to roll up my sleeves and level up my pasta making skills! <3

I've made pasta for 20+ years, and this book raises my game entirely. The subtitle is: "The Art and Practice of Hand-Made Pasta, Gnocchi, and Risotto", and it means every word. You think risotto begins and ends with frantically stirring Arborio rice? So did I. Have you mastered potato, ricotta, and semolina gnocchi, and thought that was it? Here you also find chestnut, squash, bacalla(!), Swiss chard, AND cabbage gnocchi. The first one I made was cauliflower gnocchi, which isn't in the book, but the technique certainly is, and all it needed was some brown butter and a sprinkle of parmesan for an entirely different, elegant take on cauliflower cheese. But it also runs the table on pasta, throwing in delightful ideas like Siamese-twin ravioli, with one half filled with (say) ricotta and the other with ragu. The book is so filled with inspiration that I get frothy just reading it. I bought the book for the techniques, not the recipes, but the recipes are brilliantly inventive. Marc Vetri makes an excellent case for milling your own flour, and I can confirm that the flavour is amazing, but the pasta itself was a mess, so there's obviously a brand-new learning curve to master in there. If this book interests you, the recently-released Pasta by Hand is certainly also worth a look.

Good insight for the last lovers and techniques on how to make pasta at home. Different receipts inside the book as well.

We already did some recipe from that book and they turned amazing. Everything is well explained and it is far more then a recipe book. Explanation about wheat, flour, hydratation and so on make it a useful resource for any one that what to go into pasta making or refine his/her skill set.

丁寧な説明で、簡単にパスタを打てました。

Nice

This Book is recommended by J. Oliver, and that is a big deal for me. This book, Mastering Pasta has all the information to succeed in making recipes with pasta, it is so well written, assembled. From easy to not too easy recipes. But all are absolutely delicious. The pasta making techniques will inspire you to explore with other flours, which I never dared to do. Beautifully described recipes with pictures. The "Selected Bibliography" is a jewel of discoveries to explore. Two masters in their field Marc Vetri and David Doachim will have you raving for more recipes. Real Good Cooking Book, more than 5*****