meet my first cookbook, pasta every day
coming this fall!
Here goes nothing: I wrote a cookbook!
Okay, most of you probably know this by now. I wasn’t exactly secretive about the process—if you follow me on Instagram, you might have seen a sneak peek of the photoshoot back in June, not to mention it’s all over my Substack About page. I even snuck it into this profile in Food & Wine last year.
But now it finally feels real. Like, really real. We have a cover! We have a release date (September 12, btw)! Preorders start NOW (click here or find your favorite bookseller below)! So, without further ado, meet Pasta Every Day. And keep reading to learn how to get an exclusive virtual pasta class with your preorder!
Pasta Every Day isn’t your average cookbook
My goal with this book is to empower you to make pasta at home with joy and confidence, and to inspire you to take risks in the kitchen. I have enormous respect for Italian cooking and tradition, both of which I study with fervor. But Pasta Every Day is not a traditional cookbook or an Italian cookbook.
First and foremost, the recipes are organized not as complete dishes—say, ricotta ravioli with butter and sage—but by pasta’s core components: doughs, shapes, fillings (for stuffed pastas), and sauces. These can be mixed and matched to create endless combinations so, like generations of pasta makers before us, you can make what you like with what you have. (For the more straitlaced among us, don’t worry—there are plenty of suggested dough-shape, shape-sauce, and shape-filling-sauce pairings peppered throughout.) And yes, there are gluten-free and vegan doughs, and tons of luxurious vegetarian options, too.
I structured the book this way because it’s how I think, and have always thought, about pasta. When I first started making pasta, I was immediately drawn to the different shapes. I didn’t care whether they tasted best with this sauce or that—I wanted to try my hand at farfalle, or agnolotti, or orecchiette—and, over time, I found that’s how a lot of other people think about pasta making, too. On the flip side, sometimes I prefer to focus on a particular type of sauce (maybe Bolognese ragù or basil pesto), and to pair that sauce with whatever pasta I have lying around, fresh or dried. So, instead of having to comb through 5-page recipes—parsing through the dough, the shape, maybe a filling, and the sauce all in one go—I’ve tried to streamline the process so you can focus on what you actually want to make.
Everything I know about making pasta is in this book.
To better guide you through the process, there are step-by-step photos of every technique, including how to create each shape, along with video tutorials that will be accessible via my website—because nothing is more helpful when learning how to make pasta than lots and lots of visuals.
I should mention that we shot a lot of gorgeous images that I chose not to use because they weren’t actually going to show you what to do. The step-by-step photos are all a little different, too, because sometimes you need to look over someone’s shoulder to best understand how to make busiate or straight-on to make agnolotti—so that’s exactly what we did. I made it a mission to ensure the photography was not only beautiful but also useful. My descriptions for each technique are just as thorough because everything is written as if we were cooking together, side by side. I want you to succeed the first time so you’ll continue to make pasta for years to come.
This book is for everyone who loves pasta. It’s a helping hand (and a cheerleader!) for those who have never made it from scratch before—or have tried to with mixed results—as well as a guide for seasoned pasta makers who want to grow their skills. It’s also an answer to what to make for dinner on Wednesday night with the box of noodles in your pantry, with dozens of sauces—tomato, vegetable, butter/cream/cheese, meat, and fish—to choose from. As my editor says: This is pasta for today. Or every day.
Where to preorder Pasta Every Day
Pasta Every Day is more than two years in the making and I truly cannot wait to share it with you! You can preorder now via the following:
Preorders are so, so helpful because they help retailers gauge interest and are also counted toward first-week sales. So, if you appreciate my work, I really hope you’ll consider preordering—the success of this book will help me continue doing what I love, which is developing recipes, teaching classes, and sharing the joy of pasta with all of you!
And, as a bonus, if you preorder the book, you’ll get an invitation to an exclusive, preorders-only virtual pasta class with me at the time of publication—just upload your receipt here and you’re in!
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