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An A-Z of Pasta: Stories, Shapes, Sauces, Recipes
Guardian columnist and food writer Rachel Roddy condenses everything she has learned about Italy's favourite food in a collection of 100 essential pasta and pasta sauce recipes.
Along with the recipes are short essays that weave together the history, culture and the everyday life of pasta shapes from the tip to the toe of Italy. There is pasta made with water, and pasta with egg; shapes made by hand and those rolled a by machine; the long and the short; the rolled and the stretched; the twisted and the stuffed; the fresh and the dried. The A-Z of Pasta tells you how to match pasta shapes with sauces, and how to serve them. The recipes range from the familiar - pesto, ragù and carbonara - to the unfamiliar (but thrilling).
Along with the recipes are short essays that weave together the history, culture and the everyday life of pasta shapes from the tip to the toe of Italy. There is pasta made with water, and pasta with egg; shapes made by hand and those rolled a by machine; the long and the short; the rolled and the stretched; the twisted and the stuffed; the fresh and the dried. The A-Z of Pasta tells you how to match pasta shapes with sauces, and how to serve them. The recipes range from the familiar - pesto, ragù and carbonara - to the unfamiliar (but thrilling).
352 pages, Hardcover
Published July 8, 2021
106 people are currently reading
561 people want to read
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Displaying 1 - 17 of 17 reviews
October 24, 2021
I read this in two sittings, first propped up in bed with my morning coffee then at the dining table with a cup of tea in the evening. This is glorious. I don't think I have ever tabbed quite so many recipes to try and I thoroughly enjoyed reading about the stories behind different pasta shapes and traditions. So far I've only made the two recipes, both excellent, and I look forward to trying more.
January 24, 2022
With my daughter starting back at school, my husband and I have been able to enjoy lunches together as we work from home. Lunch preparation for us leans towards being quick and easy -- soup, sandwiches, or pasta. The latter being a particular favourite of my husband. Normally he roasts cherry tomatoes which then become the topping for a good quantity of buttered pasta (whatever we have on hand as he is not picky). And while he could eat this dish every day, I confess that I am not that devoted, which is why when my friend sent me a copy of Rachel Roddy's latest cookbook, An A-Z of Pasta: Stories, Shapes, Sauces, Recipes, I looked forward to trying different pasta recipes; taking our lunches further than my husband's old stand-by.
After reading the introduction to Roddy's cookbook, I understand why my friend thought I would enjoy this book. Two of my all-time favourite books are Jane Grigson's Fruit Book and Vegetable Book. Both are organized - A to Z - and provide interesting history, her personal connections, as well as corresponding recipes for each entry. These are books I randomly flip open and read whatever I happen upon. And, in a similar way, Roddy offers this experience to the home cook. In the introduction she tells us: "Some stories are practical, others historical, geographical, some more earnest than others, and they always end with recipes. The idea is that 50 stories, arranged alphabetically according to the first letter of the shape, are like pieces of a jigsaw in that they fit together to form not the picture, but a picture of pasta."(7) I've found that while my pasta pot is burbling and bubbling away on the stove, I sit on my small stool in the corner of my kitchen and read entries as I do with Grigson's books. I find Roddy's writing clever and funny and the recipes delicious.
An A-Z of Pasta is an easy book to get cooking from, especially if you're like me an have a variety of dried pasta in the pantry. While there are instructions throughout the book on how to make certain pasta from scratch (i.e., fresh egg pasta, pici, potato gnocchi, etc.), I appreciated that making pasta did not need to be part of the experience. So, for the majority of our lunches, I would grab a bag of pasta from the pantry and then look through the book to see what I could make. At the beginning of the book Roddy offers a list of suggestions for what to make with certain shapes and, she helpfully marks the vegetarian recipes as (v) for quick and easy reference.
The first recipe that I tried was the recipe for Ditalini e lenticchie (Ditalini and lentils). In this recipe, you add chopped onion, garlic, celery, and carrots to a large pot. Once the vegetables have sautéed for a bit, the lentils get added and once they are cooked, the ditalini is tossed in. The resulting meal is almost stew-like -- what Roddy refers to as "steady and good food." Hearty and warming, this pasta recipe is perfect for these cool autumn days.
A recipe which has become a favourite of my daughter is the Alfabeto in brodo (using Roddy's recipe for Golden vegetable broth). The consuming of the Alfabeto in brodo always takes much longer than any other dish because my daughter will hunt out letters to scoop them up to make words. I imagine I probably did the same when I was a child as it is truly one of life's pleasures.
Roddy's recipes are adaptable too -- one lunch hour I found myself without fettuccine but still wanting to make the recipe for Fettuccine, burro e parmigiano (Fettuccine, butter and Parmesan). So, I ended up using linguine in place of the fettuccine, which worked well, and the resulting dish was sublime! Is there anything better than a good quantity of buttered noodles covered in cheese? This recipe serves two -- perfect for my husband and I to enjoy for lunch when our daughter is at school.
Pasta in a tomato sauce is delightful and while there is always a wall of selection at the supermarket, Roddy offers sauce recipes which are easy to make and extremely delicious. The recipe for spicy tomato sauce in the recipe Penne all'arrabbiata (Penne w/ Spicy Tomato Sauce) is wonderful. The heat from the chilli is not too intense but instead adds a lovely kick -- what Roddy refers to as "fiery delight." The other tomato sauce recipe that has become a go-to is her simple tomato and basil sauce which is given in the Spaghetti section. I found the recipe one Saturday when we bought fresh spaghetti from the farmer's market and, I was sold as soon as I read: "this sauce is an everyday bliss." Made with a can of peeled plum tomatoes, then cooked with olive oil, garlic, dried red chilli, and, of course, fresh basil, this sauce recipe is one to keep in what I call the "forever files."
Rachel Roddy's An A-Z of Pasta is a book full of pasta recipes as they should be: steady food offering enjoyment and simple pleasure. I've found quiet contentment as I sit with my own pasta bowl and watch my family enjoy theirs. Whether I'm cooking from the book or have just picked it up to read a random entry on pasta, what Roddy offers is a clever and personal guide to pasta.
Please note that this is an excerpt of a review posted on www.shipshapeeatworthy.wordpress.com
After reading the introduction to Roddy's cookbook, I understand why my friend thought I would enjoy this book. Two of my all-time favourite books are Jane Grigson's Fruit Book and Vegetable Book. Both are organized - A to Z - and provide interesting history, her personal connections, as well as corresponding recipes for each entry. These are books I randomly flip open and read whatever I happen upon. And, in a similar way, Roddy offers this experience to the home cook. In the introduction she tells us: "Some stories are practical, others historical, geographical, some more earnest than others, and they always end with recipes. The idea is that 50 stories, arranged alphabetically according to the first letter of the shape, are like pieces of a jigsaw in that they fit together to form not the picture, but a picture of pasta."(7) I've found that while my pasta pot is burbling and bubbling away on the stove, I sit on my small stool in the corner of my kitchen and read entries as I do with Grigson's books. I find Roddy's writing clever and funny and the recipes delicious.
An A-Z of Pasta is an easy book to get cooking from, especially if you're like me an have a variety of dried pasta in the pantry. While there are instructions throughout the book on how to make certain pasta from scratch (i.e., fresh egg pasta, pici, potato gnocchi, etc.), I appreciated that making pasta did not need to be part of the experience. So, for the majority of our lunches, I would grab a bag of pasta from the pantry and then look through the book to see what I could make. At the beginning of the book Roddy offers a list of suggestions for what to make with certain shapes and, she helpfully marks the vegetarian recipes as (v) for quick and easy reference.
The first recipe that I tried was the recipe for Ditalini e lenticchie (Ditalini and lentils). In this recipe, you add chopped onion, garlic, celery, and carrots to a large pot. Once the vegetables have sautéed for a bit, the lentils get added and once they are cooked, the ditalini is tossed in. The resulting meal is almost stew-like -- what Roddy refers to as "steady and good food." Hearty and warming, this pasta recipe is perfect for these cool autumn days.
A recipe which has become a favourite of my daughter is the Alfabeto in brodo (using Roddy's recipe for Golden vegetable broth). The consuming of the Alfabeto in brodo always takes much longer than any other dish because my daughter will hunt out letters to scoop them up to make words. I imagine I probably did the same when I was a child as it is truly one of life's pleasures.
Roddy's recipes are adaptable too -- one lunch hour I found myself without fettuccine but still wanting to make the recipe for Fettuccine, burro e parmigiano (Fettuccine, butter and Parmesan). So, I ended up using linguine in place of the fettuccine, which worked well, and the resulting dish was sublime! Is there anything better than a good quantity of buttered noodles covered in cheese? This recipe serves two -- perfect for my husband and I to enjoy for lunch when our daughter is at school.
Pasta in a tomato sauce is delightful and while there is always a wall of selection at the supermarket, Roddy offers sauce recipes which are easy to make and extremely delicious. The recipe for spicy tomato sauce in the recipe Penne all'arrabbiata (Penne w/ Spicy Tomato Sauce) is wonderful. The heat from the chilli is not too intense but instead adds a lovely kick -- what Roddy refers to as "fiery delight." The other tomato sauce recipe that has become a go-to is her simple tomato and basil sauce which is given in the Spaghetti section. I found the recipe one Saturday when we bought fresh spaghetti from the farmer's market and, I was sold as soon as I read: "this sauce is an everyday bliss." Made with a can of peeled plum tomatoes, then cooked with olive oil, garlic, dried red chilli, and, of course, fresh basil, this sauce recipe is one to keep in what I call the "forever files."
Rachel Roddy's An A-Z of Pasta is a book full of pasta recipes as they should be: steady food offering enjoyment and simple pleasure. I've found quiet contentment as I sit with my own pasta bowl and watch my family enjoy theirs. Whether I'm cooking from the book or have just picked it up to read a random entry on pasta, what Roddy offers is a clever and personal guide to pasta.
Please note that this is an excerpt of a review posted on www.shipshapeeatworthy.wordpress.com
January 10, 2022
I have highlighted 12 recipes that I will now make.
Have learned so much and I can highly recommend to everyone who loves pasta, they will adore this book!
There are some great stories about Italian pasta history and techniques, hints, tips and some salivating photos.
I will soon devour her My Kitchen in Rome book!
Have learned so much and I can highly recommend to everyone who loves pasta, they will adore this book!
There are some great stories about Italian pasta history and techniques, hints, tips and some salivating photos.
I will soon devour her My Kitchen in Rome book!
October 27, 2023
Ich habe das Buch als Rezensionsexemplar erhalten und bedanke mich vielmals dafür!
Das Cover und auch das Material des Hardcovers ist wunderschön! Es passt perfekt zum Inhalt des Buches und sieht auch in jedem Bücherregal super aus. Generell ist das Layout genial gestaltet: die Farben sind passend und übersichtliche Darstellung der Rezepte (mehr darunter).
Das Buch befasst sich nur mit Pastarezepten und ich glaube wirklich jede Person wird hier Passendes finden. Ich selbst bin Vegetarierin und da sind Kochbücher oft sehr anstrengend... Hier überhaupt nicht! Ich kann wirklich viele Rezepte einfach nachkochen und manche "muss" ich dann einfach ein bisschen abändern, damit sie fleischfrei sind. Daher kann ich es auch für VegetarierInnen empfehlen, allerdings nicht für VeganerInnen (es ist fast überall Käse, Sahne dabei - typisch italienisch eben).
Besonders positiv zum Anmerken ist auch, dass es am Anfang "ein paar Vorschläge" gibt. Wenn man einfach Mal schnell etwas kochen will, werden einem da "sehr schnelle" und "schnelle" Rezepte vorgeschlagen. Manchmal hat man einfach nicht viel Zeit und da finde ich das wirklich super.
Viele Rezepte haben außerdem auf der nächsten Seite ein Bild davon - immer sehr schön aufgenommen und zeigt einem dann auch gleich, wie es in etwa aussehen wird.
Die Ravioli mit Spinat und Ricotta kann ich schon sehr empfehlen! Ich freue mich schon weitere Rezepte zu kochen ♥️
Das Cover und auch das Material des Hardcovers ist wunderschön! Es passt perfekt zum Inhalt des Buches und sieht auch in jedem Bücherregal super aus. Generell ist das Layout genial gestaltet: die Farben sind passend und übersichtliche Darstellung der Rezepte (mehr darunter).
Das Buch befasst sich nur mit Pastarezepten und ich glaube wirklich jede Person wird hier Passendes finden. Ich selbst bin Vegetarierin und da sind Kochbücher oft sehr anstrengend... Hier überhaupt nicht! Ich kann wirklich viele Rezepte einfach nachkochen und manche "muss" ich dann einfach ein bisschen abändern, damit sie fleischfrei sind. Daher kann ich es auch für VegetarierInnen empfehlen, allerdings nicht für VeganerInnen (es ist fast überall Käse, Sahne dabei - typisch italienisch eben).
Besonders positiv zum Anmerken ist auch, dass es am Anfang "ein paar Vorschläge" gibt. Wenn man einfach Mal schnell etwas kochen will, werden einem da "sehr schnelle" und "schnelle" Rezepte vorgeschlagen. Manchmal hat man einfach nicht viel Zeit und da finde ich das wirklich super.
Viele Rezepte haben außerdem auf der nächsten Seite ein Bild davon - immer sehr schön aufgenommen und zeigt einem dann auch gleich, wie es in etwa aussehen wird.
Die Ravioli mit Spinat und Ricotta kann ich schon sehr empfehlen! Ich freue mich schon weitere Rezepte zu kochen ♥️
December 27, 2022
This A-Z guide features the myriad shapes and forms of pasta. The recipes are for more traditional Italian food from Italy, and you won't find what Americans think of as Italian staples in this book.
Because the recipes are sorted by shape, it can be hard to locate the types of recipes you're looking for. Broader categories like soups are not together.
Most of the recipes contain some form of meat. The vegetarian options typically have beans or multiple vegetables.
Recommended only for hardcore Italian foodies. Beginners or those looking for Americanized Italian dishes should look elsewhere.
I received an electronic galley copy of this title from the publisher through Netgalley in exchange for an honest review.
Because the recipes are sorted by shape, it can be hard to locate the types of recipes you're looking for. Broader categories like soups are not together.
Most of the recipes contain some form of meat. The vegetarian options typically have beans or multiple vegetables.
Recommended only for hardcore Italian foodies. Beginners or those looking for Americanized Italian dishes should look elsewhere.
I received an electronic galley copy of this title from the publisher through Netgalley in exchange for an honest review.
May 14, 2023
Food writer, cook and researcher Rachel Roddy has put together a delightful introduction to 26 (+) shapes of pasta and what sauces, preparations and garnishes should or can be used to maximize their deliciousness. Tidbits of history and useful information appear throughout, and the recipes range from classic to out of box (literally - Roddy does not condemn the use of dried pasta). And there is a map of Italy with associated pasta types right in the front of the book, and who doesn't love a food map?! A couple of recipe highlights - Tagliolini with Lemon, Parmeson and Basil, and Ditali and Pumpkin. Excellent index and lovely photography complete this wonderful cookbook and pasta history.
Want to read
December 8, 2022Wow!! Can I just say… what an amazing cookbook! The way she breaks down each of the pastas and explains them… including the cooking methods and all… just amazing. I learned so much about cooking pasta and I’ve been cooking it for YEARS and I’ve been doing all WRONG. And I’m super excited to try some of the ones I haven’t cooked before as well. Amazing cookbook, and definitely adding to my cookbook library.
Read ARC via NetGalley
Read ARC via NetGalley
January 13, 2023
I absolutely adore this book. There is so much here that is traditional Italian that most American chefs wouldn't know or experience. The types of pasta listed is wonderful and I adored all the recipes. Some are ones that I grew up eating and it was very nostalgic. I will be purchasing this one for my cookbook library.
December 14, 2022
#AnAZofPasta #NetGalley Highly recommend this book for any pasta lover. What a fun and knowledge book!
June 20, 2023
Excellent book. Useful information and lots of new recipes.
September 12, 2023
Good recipes and illustrations. I was delighted on a trip to Norma's on 3rd Avenue to find I now know how good the Gragnano's pasta is.
October 1, 2023
I want to try every single recipe. They all sounded and looked amazing. I can’t wait to start! 🍝
February 5, 2024
Great recipes! i have saved a bunch for later.
August 25, 2024
The actual title I’ve read is slightly different, “An A-Z of Pasta, Recipes for Shapes and Sauces, from Alfabeto to Ziti, and Everything in Between.” Great book!
September 17, 2024
Yes, a cookbook you can read and I actually could not put it down. I don’t even eat half the things in this book but I found it very interesting.
May 16, 2023
A beautiful book.
March 28, 2023
I love this book!
As a food enthusiast and Italian food lover, it is what the epitome of Italian cooking is all about.
In a way,, the title makes sense with the book's theme, grouping pasta names and dish types into an almost encyclopedia of dishes that are all (for the most part) easy to cook and even easier to eat!
Having cooked almost every page, I can say that if you must get one book on pasta - it must be this one!
As a food enthusiast and Italian food lover, it is what the epitome of Italian cooking is all about.
In a way,, the title makes sense with the book's theme, grouping pasta names and dish types into an almost encyclopedia of dishes that are all (for the most part) easy to cook and even easier to eat!
Having cooked almost every page, I can say that if you must get one book on pasta - it must be this one!
Displaying 1 - 17 of 17 reviews