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
|
When Marchetti was a child, her family had a beach house on Abruzzo's Adriatic coast. A casual restaurant there served spaghetti with mussels, shrimp, saffron and curry. It seems un-Italian, but Spaghetti al Farouk was the signature dish at the seaside restaurant. Get the recipe: Spaghetti al Farouk |
