The Pasta Man, Mateo Zielonka, makes the most spectacular, original pasta you’ve ever seen. Striped, spotted, red and green and black, and every shape imaginable, Mateo’s pasta is a carb-lover’s dream. Now in The Pasta Man, Mateo reveals for the first time how you too can make his beautiful creations. Starting with classic golden dough, and with “how to” sections guiding you through every shape and effect, from spots and stripes (using all-natural ingredients), lasagne sheets and pappardelle, ravioli pillows, tortellini and other glorious filled pastas, he then offers 40 recipes for delicious sauces and suppers in which to showcase your delicately crafted pasta. Illustrated with beautiful photography and clear step-by-step instructions, whether you’re a pasta beginner or enthusiast, let yourself be guided by a master and make your own pasta a work of art.

Chicago in the ’60s was a hard place to be for young Tony Tormenti. Racial strife, political corruption, and changing social values have torn apart his world. He is assaulted by conflicting messages from his Catholic school, his damaged drunken father, and the black spot he acknowledges stains his soul. "Pastaman" is a coming-of-age story reverberating in the rhythms of a great city in turmoil, reflected through the characters living in Tony’s south side Italian

Al Dente's invention of a portable pasta machine turns him into a super hero and helps to save the family fresh pasta business.

The pasta ninja and Instagram star Linda Miller Nicholson delivers her first cookbook, a stunning cornucopia of pasta in every color and shape, all created by hand using all-natural colors from vegetables, herbs, and superfoods—and including 25 dough recipes, 33 traditional and modern shaping techniques, and the perfect fillings and sauces to make your creations sing! Linda Miller Nicholson began making pasta at age four, but started adding color to it several years ago to entice her son to eat more vegetables. Her creations became a viral sensation, attracting fans worldwide who are mesmerized by her colorful and flavorful designs. Now, with Pasta, Pretty Please home cooks can create dreamy, dazzling pastas in their own kitchens using only all-natural ingredients—flour, eggs, vegetables, herbs, and superfoods—that are true works of art. Playful and inviting, Pasta, Pretty Please includes recipes, techniques, tips, and inspiration. Linda starts with recipes for basic doughs—standard egg dough, various gnocchi doughs—and works her way up to recipes for dough in many colorful shades. She teaches you just how many colors are pastable and what kinds of pigmented vegetables, fruits, and spices you can use to color your pasta—such as mixing turmeric with parsley for just the right shade of chartreuse, or using activated charcoal powder to create black pasta. She also shows you how to roll out dough, cut and form many pasta shapes, and gives tips for retaining brilliant colors even when cooked. Once you’ve mastered the basics, you’ll find recipes for more elaborate patterns and colors that are sure to impress your family and friends. Linda reveals how to layer colors to make multi-colored doughs in recipes including: Rainbow Cavatelli Polka Dot Farfalle Emoji Ravioli Avocado Gnocchi Hearts and Stripes Pappardelle Argyle Lasagna Sheets 6-Colored Fettucine You’ll also find recipes for spectacular sauces and fillings, such as: Golden Milk Ragu Pecorino Pepper Sauce with Broccolini Roasted Tomatoes with Basil Oil and Burrata Spiced Lamb Yogurt Sauce Rustic Squash Filling Classic Ricotta Filling Pepperoni Pizza Filling Featuring beautiful pasta in a rainbow of colors and a variety of shapes, patterns, and sizes, Pasta, Pretty Please is an artistic treasure trove that will please the eye and the palate. Buon Appetito!

*THE JAMES BEARD MEDIA AWARD WINNER FOR BEST PHOTOGRAPHY* "Evan Funke's respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia Romagna. It's bold in its simplicity and focus." — Missy Robbins, chef/owner of Lilia and MISI Forget your pasta machine and indulge in the magic of being a sfoglino with the help of the rich imagery and detailed instructions provided by Evan Funke and American Sfoglino. A comprehensive guide to making the best pasta in the world: In this debut cookbook from Evan Funke, he shares classic techniques from his Emilia Romagna training and provides accessible instructions for making his award winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces. Features recipes for home cooks to recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni. Beginning with four foundational doughs, American Sfoglino takes readers step by step through recipes for a variety of generous dishes, from essential sauces and broths, like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to luscious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna) in this treasure trove of a recipe book. Includes stories from Italy and the kitchen at Funke's Felix Trattoria that add the finishing touches to this pasta masterclass, while sumptuous James Beard-award winning photographs and a bold package offer a feast for the eyes. Evan Funke is a master pasta maker and the chef owner of Felix Trattoria in Venice, California. Katie Parla is a food writer and IACP award winning author whose work has appeared in numerous outlets, including the New York Times, Food & Wine, and Saveur. Eric Wolfinger is a James Beard Award winning food photographer. Makes an excellent gift idea for any pasta aficionado or avid Italian cook.

WINNER OF THE JAMES BEARD FOUNDATION 2020 AWARD FOR BEST SINGLE SUBJECT COOKBOOK Learn how to make pasta like Italian nonnas do. Inspired by the hugely popular YouTube channel of the same name, Pasta Grannies is a wonderful collection of time-perfected Italian pasta recipes from the people who have spent a lifetime cooking for love, not a living: Italian grandmothers. “When you have good ingredients, you don’t have to worry about cooking. They do the work for you.” – Lucia, 85 Featuring easy and accessible recipes from all over Italy, you will be transported into the very heart of the Italian home to learn how to make great-tasting Italian food. Pasta styles range from pici – a type of hand-rolled spaghetti that is simple to make – to lumachelle della duchessa – tiny, ridged, cinnamon-scented tubes that take patience and dexterity. More than just a compendium of dishes, Pasta Grannies tells the extraordinary stories of these ordinary women and shows you that with the right know how, truly authentic Italian cooking is simple, beautiful and entirely achievable.

Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas—and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.