At last, the ultimate book on pasta from the master of Italian cookery! Pasta's huge variety of shapes, textures, and flavors makes it the perfect basis for every kind of meal, from sophisticated dinner parties to simple suppers at home. In his exciting new book, Antonio Carluccio shares his love of Italy's favorite food, providing innovative and exciting recipes for soups, main courses, salads, and even desserts. To begin, clear and detailed instructions are given for making fresh pasta, opening up a whole new range of possibilities from making your own basic egg pasta to adding unusual colors and flavors like spinach and squid ink. Over 100 inspirational recipes for both fresh and dried pasta follow, ranging from the simple and traditional like spaghetti al aglio, olio e peperoncino (with garlic, oil, and chili) to classics with a twist like trofie al pesto di erbe e noci (with walnuts).