The Glorious Pasta of Italy by Domenica Marchetti

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Celebrating pasta in all its glorious forms, author Domenica Marchetti draws from her Italian heritage to share a uniquely personal collection of more than 100 timeless and modern rustic recipes. Pasta is a welcome addition to any dinner table and this gorgeous cookbook includes many favorites from her own family as well as those she has adapted from prominent Italian chefs, including crespelle baked with pork and spinach, ravioli stuffed with four cheeses, lamb ragU over saffron tagliatelle, and cappelletti 'hats' simmering in a savory broth. Additional information includes advice on equipment and ingredients plus recipes for making fresh pasta and using dried pasta. A pasta shape glossary helps the reader tell the difference between pastas like fettucine and tagliolini.


About Domenica Marchetti

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Domenica Marchetti is a writer and cooking teacher specializing in contemporary Italian home cooking. She traces her heritage to Abruzzo and currently lives with her family in Virginia. France Ruffenach is a San Francisco-based photographer.
Published May 27, 2011 by Chronicle Books LLC. 275 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for The Glorious Pasta of Italy

Suite 101

It is good alone, mixed in with noodles, on a sandwich, or in a wrap.

Aug 31 2011 | Read Full Review of The Glorious Pasta of Italy

The Kitchn

"Glorious" is truly the proper word to describe Domenica Marchetti's new collection of Italian pasta recipes, The Glorious Pasta of Italy.

Oct 14 2011 | Read Full Review of The Glorious Pasta of Italy

Step-by-step instructions for making fresh pasta offer plenty of variations on the classic egg pasta, while a glossary of pasta shapes, a source list for unusual ingredients, and a handy guide for stocking the pantry with pasta essentials encourage the home cook to look beyond simple spaghetti.

Jun 16 2012 | Read Full Review of The Glorious Pasta of Italy


Sprinkle the sottocenere al tartufo and half of the Parmigiano over the sauced pasta and toss again, making sure the cheeses melt into the sauce and are well incorporated and the pasta is al dente.

Jun 20 2011 | Read Full Review of The Glorious Pasta of Italy

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