4 Things We Didn't Know About Pasta
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
Photo: France Ruffenach
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Pasta Is Surprisingly Versatile
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
Published 07/25/2011
