How to Make Pasta - The Glorious Pasta of Italy
From fresh vs. dried to matching shapes with sauces, a beautiful new book tells you how to make the most delicious bowl of pasta.
By Lynn Andriani
Original Content | July 25, 2011 
Photo: France Ruffenach
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Something about the chewiness of whole wheat pasta doesn't mesh well with lighter tomato sauces. But its earthy flavor and texture can work in certain recipes, especially those involving the hearty heft of cream or beans. Marchetti pairs whole wheat fettuccine with Savoy cabbage, cream and caraway seeds; whole wheat shells with fresh cranberry beans and braised radicchio; and whole wheat orecchiette with broccoli and cream. Get the recipe: Orecchiette with Creamy Broccoli Sauce |
