From Marc Vetri, acclaimed master of pasta and chef/owner of four highly successful and popular Philadelphia restaurants, comes a detailed primer on artisan pasta-making for home cooks and professionals, including 100 of Vetri's favorite recipes.
recipe list
Introduction: Pasta Sensibility
1 | Tradition and Innovation
2 | Wheat Flour
3 | Fresh Pasta
4 | Baked Sheet Pasta
5 | Ravioli and Stuffed Pasta
6 | Extruded and dried Pasta
7 | Playing with Flavor
8 | Hand-Formed Pasta
9 | Gnocchi
10 | Risotto
Stocks, Sauces, and Other Basics
Sources
Acknowledgments
Selected Bibliography
Index
Marc Vetri is the chef and founder of Philadelphia's Vetri Family
of Restaurants, which operates a collection of the country's most
critically acclaimed Italian restaurants- Vetri, Osteria
(Philadelphia and Moorestown, NJ), Amis, Alla Spina, Pizzeria
Vetri, and Lo Spiedo. Classically trained in Bergamo, Italy, Vetri
is known the world over for bringing a bold, contemporary
sensibility to classic Italian cooking. He is a member of Food &
Wine magazine's 1999 "Best New Chefs" class and the 2005 winner of
the James Beard Award for "Best Chef Mid-Atlantic." He is also the
author of two cookbooks, Il Viaggio di Vetri and Rustic Italian
Food. Outside the kitchen, Vetri is the driving force behind the
Vetri Foundation, a non-profit organization whose mission is to
help kids experience the connection between healthy eating and
healthy living. He lives in Philadelphia with his wife, Megan, and
their three children.
David Joachim has authored, edited, or collaborated on more than
forty cookbooks, including the multi-award-winner The Science of
Good Food and million-copy bestselling series A Man, A Can, A Plan.
He writes a column for Fine Cooking magazine called "The Science Of
. . ." and his writing and recipes have appeared in numerous
magazines such as USA Today, Men's Health, Better Homes & Gardens,
Cooking Light, Women's Health, Cook's Illustrated, Fine Cooking,
and Bicycling. He is also the co-founder of Chef Salt, a line of
artisanal salt seasonings. Joachim lives in Center Valley, PA, and
his favorite cooking tool is a leaf blower.
“In my mind, Marc Vetri is one of the best pasta chefs on the
planet. This is the pasta bible, written in the most beautiful way.
Everyone needs a copy of this book on their shelf.”—Jamie Oliver,
chef, restaurateur, cookbook author, and media personality
“Marc Vetri is not your Nonna, but he’s the next best thing,
marrying Old World technique with New World flavors. A thoroughly
modern and mouthwatering pasta master class.”—Dan Barber, chef and
co-owner of Blue Hill and Blue Hill at Stone Barns
“Mastering Pasta is a true ode to one of the most beloved foods in
the world. This is a cookbook that captures Marc Vetri’s passion
for his craft and talent as a chef.”—Nathan Myhrvold, author of
Modernist Cuisine
“When it comes to pasta I have never had any better than those that
come from the hands of Marc Vetri—and that includes dozens of trips
to Italy. I have said it for years that if there is one chef
that could cook my last meal it would be Marc, and although I adore
all his food, I think I would ask for ten courses of pasta because
it is just that transcendent. This book will become the bible
of all things pasta and help all of us continue to understand the
perfect marriage between different flours that help create its
magic. I'm sure Marc is not only proud of this masterpiece
but also happy that chefs from around the globe will stop calling,
texting, and emailing him for his fantastic recipes, techniques,
and insight on all things pasta, since he put all the secrets right
in this book!”—Michael Symon, chef, restaurateur, television
personality, and author
“I love Italian food but I am kind of a bozo in the kitchen. Marc’s
cookbooks have been great guides for me and I know this book will
help me step up my pasta-making skills. Alright, that’s enough.
Quit reading this and go eat pasta!”—Aziz Ansari, actor and
comedian
“Early on in Mastering Pasta, Chef Vetri tells us that recipes need
cooks. True, but as cooks we need chefs like Marc to push us in an
uncompromising pursuit to fully understand, and ultimately find,
the beauty in our food. He does that page after page.”—Dr. Stephen
Jones, director of the Bread Lab, Washington State University
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