Missy Robbins is the James Beard Award-winning chef/owner of
acclaimed Lilia and Misi restaurants; the co-founder of MP, a pasta
and specialty foods brand; and co-founder of Grovehouse, a
hospitality company. Over the course of her decades-long career,
she has been profiled in a range of publications, from Vanity Fair
to InStyle to the New York Times. She lives, makes pasta, and cooks
in Brooklyn.
Talia Baiocchi is the founder and editor in chief of PUNCH, the
author of Sherry and Spritz, and a food and drink writer who lives,
and works, in Brooklyn.
“With a 45-page section on various shapes alone, Robbins and
Baoicchi answer every question you could possibly have about
Italy’s most famous carb. If you’ve ever wanted to make
espresso-flavored pasta dough or concoct a dreamy tortellini en
brodo (both thoughts I’ve personally had), this book is for
you.”—Food & Wine
“…. a commanding volume on one of the world’s best-loved
foods.”—Bloomberg
“Missy Robbins’s immensely talented hands and mind imbue her
cookbook with an amazing artistry. I can think of no other chef
that is Missy’s equal. She has managed the impossible—to craft an
extremely user-friendly pasta encyclopedia. Any cook, be they
professional or passionate amateur, will be well equipped to
navigate the prolific world of pasta guided by this beautiful
cookbook. It will sit by my pasta pot, ready for action.”—Jonathan
Waxman, chef and author of The Barbuto Cookbook
“This book is an honest, passionate, and pure ode to pasta in its
most celebrated, simplistic, and delicious form—a reminder of how
two humble ingredients can rock your world and your palate. Pasta
will transport you to every region of Italy. More important, it
will teach you to trust each of your senses and to instinctually
feel your way through pasta making.”—Athena Calderone, author of
the James Beard Award–winning Cook Beautiful
“I’ve long admired Missy and her ability to create beautiful,
thoughtful, and simply delicious technique-driven dishes with ease.
This book is an immersion in the love of craft, storytelling, and
dedication to all of that.”—Kristen Kish, chef, TV personality, and
author of Kristen Kish Cooking
“In Italy, pasta is more than a food. It is a religion. I was
raised with a mother and grandmother in the kitchen rolling out egg
pasta dough every day. Flipping through this book, I was reminded
of their gestures and loving hands as they worked the dough into
multiple shapes and forms. Missy and Talia have explored the
far corners of the Italian pasta rituals through storytelling,
recipes, and delicate imagery to illustrate how joyful and
rewarding pasta making can be. They have captured the essence of
the craft and added fine details to foster anyone’s desire to
master the skill. Bravissime!”—Massimo Bottura, chef/owner, Osteria
Francescana, Modena, Italy
“A section of Italian-American recipes features good old spaghetti
and meatballs, as well as a grown-up baked ziti with aged provolone
and caciocavallo. Elsewhere, surprising ingredients and
combinations, such as ricotta and Tuscan kale–filled cappelletti
with fennel pollen turn up in a section of ‘modern classics’ that
successfully riff on traditional entrées. These hearty dishes are
as filling as they are full of heart.”—Publishers Weekly (starred
review)
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