For years we have bemoaned the paucity of books about making pasta itself. Not books on making sauces with 2 or 3 pasta recipes, but books emphasizing the craft of handmade pasta. Now Evan Funke, chef at the much heralded Felix in Venice, California, offers this detailed guide to the creation of 4 different doughs and 15 different shapes, from strozzapreti and tagliatelle to garganelli, balanzoni, and cestini.
Step-by-step photographs help illustrate traditional pasta-making methods from throughout Italy. Yes, there are indeed some sauces, gathered from throughout Italy and closely associated with one of the particular shapes. But they are almost just dressing for the magnificent noodles you’ll be creating.