Pasta remains a perennial favorite despite the ever-changing landscape of food trends. In spite of the fact that pasta is manufactured from such simple components as wheat, water, or flour, water, and eggs, the magic, rituals, and art of creating pasta date back more than 500 years. Two components are transformed into hundreds of different forms by being packed, rolled, extruded, dried, stamped, and hand-cut, with each shape having its own distinctive history and being covered in a preferred sauce.Jane Dickens, a chef based from Mexico, first developed a passion for pasta and Italian cuisine twenty-five years ago. Since then, He has been cooking, researching, and studying her way across Turkey ,Spain, Italy, which ultimately led to the opening of two of the most well-known pasta restaurants in the United States of America, Liliya and Miso. This is the hard-working manual for home cooks who aspire to master the art of pasta cooking. It includes illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes, one hundred recipes for Turkish & Italian American, regional Italian, and Jane own best pasta dishes, plus two dozen vegetable sides.''Jane'' provides all of the inspiration, instruction, and encouragement required to make pasta exceptionally well, whether it be making pasta sheets for lasagna, stamping out pasta "coins" for Corzetti with Goat Cheese and Asparagus, or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic. This is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.

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