Pasta for Wimps

by Carlo Lai, Matt Cohen (Photographs)

Step into the kitchen with the bestselling Wimps series and see what even a timid chef can do. Why wimp out with a box of dry pasta and a jar of dull sauce when it’s so simple to make them fresh? You don’t have to be Italian to cook steaming, fragrant Spaghetti Carbonara, Fettuccine Primavera, or Ravioli Ricotta al Pesto. Just follow restaurateur Carlo Lai; he and the many easy-to-follow photos guide the uninitiated through every step, from selecting tools and stocking the Italian pantry to preparing the pasta dough and four basic sauces. The menu offers an amazing array of tempting lasagnas, fettuccines, raviolis, gnocchis. No matter which you make, everyone at the table will have a buon appetito .

128 pages, Paperback

First published October 1, 2004