The Pasta Book: Recipes, Techniques, Inspiration

Marc Vetri returns to the subject of his most beloved craft with The Pasta Book, a more adventurous and expressive follow-up to his 2015 Mastering Pasta. While that earlier title focused on fundamentals and traditional forms, this new volume invites cooks to take creative leaps, guided by one of the most meticulous and respected pasta chefs in the country.

There’s plenty here for anyone seeking structure: Vetri expands his section on pasta doughs and shapes, offers measured instructions for a wide variety of dishes, and incorporates QR codes linking to helpful video tutorials. But he also opens the door to playful, confident departures from strict regional orthodoxy, resulting in flavor-forward recipes that stretch and reinterpret Italian ideas with care and precision.

Among the standouts are:

• Trofie with pistachio, artichokes, and orange zest

• Mushroom rotolo with taleggio fonduta

• Lobster tagliolini with ’nduja bread crumbs

• Chestnut fettuccine with wild boar ragù

• Garganelli with corn and scallions

• Tagliolini with chicken liver ragù

Organized by ingredient—vegetable, seafood, poultry and game, pork, beef and lamb—The Pasta Book balances everyday appeal with moments of high ambition. Whether you're curious about scallop ravioli in champagne sauce or a duck ragù over pumpernickel pappardelle, Vetri’s voice is confident and generous, ready to guide serious home cooks through each dish with clarity and precision.

Hardcover. Color photographs throughout.