From Marc Vetri, acclaimed master of pasta and chef/owner of four highly successful and popular Philadelphia restaurants, comes a detailed primer on artisan pasta-making for home cooks and professionals, including 100 of Vetri's favorite recipes.
Introduction: Pasta Sensibility
1 | Tradition and Innovation
2 | Wheat Flour
3 | Fresh Pasta
4 | Baked Sheet Pasta
5 | Ravioli and Stuffed Pasta
6 | Extruded and dried Pasta
7 | Playing with Flavor
8 | Hand-Formed Pasta
9 | Gnocchi
10 | Risotto
Stocks, Sauces, and Other Basics
Trained in Bergamo, Italy, by some of the region's most noted chefs, MARC VETRI is the chef/owner of Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia. Vetri was named one of Food & Wine's Ten Best New Chefs and received the Philadelphia Inquirer's highest restaurant rating; he also won the James Beard Award for Best Chef Mid-Atlantic. In November 2010, Bon Appetit named Amis one of the top ten places for pasta in the country. Vetri has been profiled in Gourmet, Bon Appetit, the Philadelphia Inquirer, and the New York Times, and is the author of two previous books, Il Viaggio di Vetri and Rustic Italian Food.
"In my mind, Marc Vetri is one of the best pasta chefs on the
planet. This is the pasta bible, written in the most beautiful way.
Everyone needs a copy of this book on their shelf."-Jamie
Oliver, chef, restaurateur, cookbook author, and media
"Marc Vetri is not your Nonna, but he's the next best thing, marrying Old World technique with New World flavors. A thoroughly modern and mouthwatering pasta master class."-Dan Barber, chef and co-owner of Blue Hill and Blue Hill at Stone Barns
"Mastering Pasta is a true ode to one of the most beloved foods in the world. This is a cookbook that captures Marc Vetri's passion for his craft and talent as a chef."-Nathan Myhrvold, author of Modernist Cuisine
"When it comes to pasta I have never had any better than those that come from the hands of Marc Vetri-and that includes dozens of trips to Italy. I have said it for years that if there is one chef that could cook my last meal it would be Marc, and although I adore all his food, I think I would ask for ten courses of pasta because it is just that transcendent. This book will become the bible of all things pasta and help all of us continue to understand the perfect marriage between different flours that help create its magic. I'm sure Marc is not only proud of this masterpiece but also happy that chefs from around the globe will stop calling, texting, and emailing him for his fantastic recipes, techniques, and insight on all things pasta, since he put all the secrets right in this book!"-Michael Symon, chef, restaurateur, television personality, and author
"I love Italian food but I am kind of a bozo in the kitchen. Marc's cookbooks have been great guides for me and I know this book will help me step up my pasta-making skills. Alright, that's enough. Quit reading this and go eat pasta!"-Aziz Ansari, actor and comedian
"Early on in Mastering Pasta, Chef Vetri tells us that recipes need cooks. True, but as cooks we need chefs like Marc to push us in an uncompromising pursuit to fully understand, and ultimately find, the beauty in our food. He does that page after page."-Dr. Stephen Jones, director of the Bread Lab, Washington State University