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Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes
A stylish, transporting pasta master class from New York City’s premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes “Missy Robbins brings her extraordinary knowledge and generous heart to teach us to prepare the pastas that made her restaurants, Lilia and Misi, two of the best in the world.”—Ina Garten, Barefoot Contessa Food trends come and go, but pasta holds strong year after year. Despite its humble ingredients—made of merely flour and water or flour and eggs—the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes, each with its own unique provenance and enrobed in a favored sauce. New York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America’s most renowned pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian American, regional Italian, and Robbins’s own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking. Whether making pasta sheets for lasagna or stamping out pasta “coins” for Corzetti with Goat Cheese and Asparagus—or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic—Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. Evocatively photographed with nearly 100 full-color mouthwatering photos of pasta dishes and twenty images from Italy, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.
416 pages, Hardcover
Published October 26, 2021
113 people are currently reading
499 people want to read
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Displaying 1 - 22 of 22 reviews
November 2, 2021
If you’ve ever thought about taking a 6-month trip to Italy to learn about pasta, starting at the top of the boot and slowly making your way down to the toe (and who hasn’t?!), but you can’t do that because your life’s circumstances have not been that generous, then simply buy this book. If you read it from beginning to end, cooking and eating your way through more often than not, then you will have just received a master class education in making, cooking, and coming really close to perfecting pasta.
Chef Missy Robbins has a couple of restaurants in Brooklyn, where she shares her soulful pasta dishes with her guests. She’s cooked in restaurants throughout the States and in Italy, and with her cookbooks, she shares her love of food with anyone interested. Pasta is a compendium of pasta shapes and styles, regional favorites and classic recipes that belong everywhere. But mostly it’s a love story about the possibilities of a dough that consists of only flour and eggs, or even flour and water.
Robbins starts us off with the basics—which flours she prefers, her essential equipment, and how to bring the ingredients together into a great dough. She is someone who believes in getting her hands dirty, talking about how the dough should feel, making working the dough sound like a form of meditation, a nod of gratitude towards the gods of pasta and a dream of what is to come for the family’s meal. You can go with her Egg Dough or Semolina Dough, or try something a little more adventurous like the Green Dough, Espresso Dough, Chickpea Dough, or Cocoa Dough.
From there, the decisions get more difficult—go with a hand-cut pasta, like a Pappardelle or a Tagliatelle? Or something hand shaped, like a Gnudi or Orecchiette? Or filled, as in a Cannelloni (one of my favorites) or Mezzalune? Or are you up for trying an extruded pasta, like Bucatini or Ziti? And from there, it only gets harder, as you try to decide between the Simple Red Sauce, 30-Clove Sauce, Diavola Sauce? Choose the Penne alla Vodka, the Spaghetti Vongole, or a Lasagna?
But those are only the American classics. Because after that, Robbins takes us on a tour of Italy’s regional dishes. You can head North to enjoy the Trofie al Pesto Genovese (Pasta with Pine Nut Pesto) or the Tortellini in Brodo (Pork-Filled Pasta in Broth). You can go to Central Italy to try the Pici at Ragu d’Anatra (Pasta with Duck Ragu) or Gnudi alla Florentina (Spinach and Ricotta Dumplings with Brown Butter and Sage). Or head South for the Spaghetti al Ricci de Mare (Pasta with Sea Urchin).
Or you can try one of the 30+ modern classics that aren’t so easy to place. They’re a little bit Italy, a little New York, and belong in any kitchen dedicated to brining the best out of simple flavors. From the Fettuccine with Spicy Lamb Sausage and Tomato Passata to the Potato and Crème Fraiche-Filled Ravioli with Garlic and Rosemary, from Pappardelle with Porcini and Veal Bolognese to the Espresso Tagliolini with Smoked Ricotta and Chiles, these recipes offer home chefs ideas for sophisticated meals to impress friends and family or just to savor with a good bottle of wine.
But more than these recipes or the 40-some different shapes of pasta that Robbins presents here, there is a soul to Pasta that focuses on the gift that is modern pasta. It sustains us, physically and emotionally. It excites our palettes and ignites our imagination. And it grounds us, crafting a homemade meal for those we love the most. Robbins brings all of this, along with her mastery of technique, to this beautiful cookbook.
When I first saw this cookbook, I was surprised and a little intimidated by its size. At 400 pages, it’s not exactly a quick read or a book that’s easily transported to the kitchen, to the sofa, to the store. It’s a formidable volume of pasta expertise. But as I read it, I realized that it’s so much more than that. It’s an honest, humble look at how pasta feeds our souls, from making the well in the flour to cooking it (she says to salt the water “until you’re uncomfortable”—who says that?), from learning how to marry the pasta and the sauce to plating it in a way that’s beautiful and heart-melting. It’s clear that she is in love with pasta, and she shares that love with us page after page. If you have anyone in your life who also loves pasta in a deep, abiding way, you will do them a disservice if you don’t share Pasta with them.
A copy of Pasta was provided by Ten Speed Press for a free and unbiased review, with many thanks.
Chef Missy Robbins has a couple of restaurants in Brooklyn, where she shares her soulful pasta dishes with her guests. She’s cooked in restaurants throughout the States and in Italy, and with her cookbooks, she shares her love of food with anyone interested. Pasta is a compendium of pasta shapes and styles, regional favorites and classic recipes that belong everywhere. But mostly it’s a love story about the possibilities of a dough that consists of only flour and eggs, or even flour and water.
Robbins starts us off with the basics—which flours she prefers, her essential equipment, and how to bring the ingredients together into a great dough. She is someone who believes in getting her hands dirty, talking about how the dough should feel, making working the dough sound like a form of meditation, a nod of gratitude towards the gods of pasta and a dream of what is to come for the family’s meal. You can go with her Egg Dough or Semolina Dough, or try something a little more adventurous like the Green Dough, Espresso Dough, Chickpea Dough, or Cocoa Dough.
From there, the decisions get more difficult—go with a hand-cut pasta, like a Pappardelle or a Tagliatelle? Or something hand shaped, like a Gnudi or Orecchiette? Or filled, as in a Cannelloni (one of my favorites) or Mezzalune? Or are you up for trying an extruded pasta, like Bucatini or Ziti? And from there, it only gets harder, as you try to decide between the Simple Red Sauce, 30-Clove Sauce, Diavola Sauce? Choose the Penne alla Vodka, the Spaghetti Vongole, or a Lasagna?
But those are only the American classics. Because after that, Robbins takes us on a tour of Italy’s regional dishes. You can head North to enjoy the Trofie al Pesto Genovese (Pasta with Pine Nut Pesto) or the Tortellini in Brodo (Pork-Filled Pasta in Broth). You can go to Central Italy to try the Pici at Ragu d’Anatra (Pasta with Duck Ragu) or Gnudi alla Florentina (Spinach and Ricotta Dumplings with Brown Butter and Sage). Or head South for the Spaghetti al Ricci de Mare (Pasta with Sea Urchin).
Or you can try one of the 30+ modern classics that aren’t so easy to place. They’re a little bit Italy, a little New York, and belong in any kitchen dedicated to brining the best out of simple flavors. From the Fettuccine with Spicy Lamb Sausage and Tomato Passata to the Potato and Crème Fraiche-Filled Ravioli with Garlic and Rosemary, from Pappardelle with Porcini and Veal Bolognese to the Espresso Tagliolini with Smoked Ricotta and Chiles, these recipes offer home chefs ideas for sophisticated meals to impress friends and family or just to savor with a good bottle of wine.
But more than these recipes or the 40-some different shapes of pasta that Robbins presents here, there is a soul to Pasta that focuses on the gift that is modern pasta. It sustains us, physically and emotionally. It excites our palettes and ignites our imagination. And it grounds us, crafting a homemade meal for those we love the most. Robbins brings all of this, along with her mastery of technique, to this beautiful cookbook.
When I first saw this cookbook, I was surprised and a little intimidated by its size. At 400 pages, it’s not exactly a quick read or a book that’s easily transported to the kitchen, to the sofa, to the store. It’s a formidable volume of pasta expertise. But as I read it, I realized that it’s so much more than that. It’s an honest, humble look at how pasta feeds our souls, from making the well in the flour to cooking it (she says to salt the water “until you’re uncomfortable”—who says that?), from learning how to marry the pasta and the sauce to plating it in a way that’s beautiful and heart-melting. It’s clear that she is in love with pasta, and she shares that love with us page after page. If you have anyone in your life who also loves pasta in a deep, abiding way, you will do them a disservice if you don’t share Pasta with them.
A copy of Pasta was provided by Ten Speed Press for a free and unbiased review, with many thanks.
July 27, 2022
You can tell how much love and care missy robbins put into her pasta. Makes me wanna quit my job and move to italy to become a pasta chef.
March 3, 2023
Before picking up this book, I'd only made pasta once and it was a bad time for everyone involved. It was in Milan at a cooking class, and instructor Bruna filled me in diplomatically on all of the ways in which I was a pastaio failure. I had a small crisis when faced with a mass of flour and egg yolks that was supposed to be a dough. My noodles were inconsistent. My ravioli were bloated. I also forgot a layer of ladyfingers for my tiramisu, which dashed any goals of becoming an amateur pâtissier. I needed redemption - for Bruna and for myself.
To be honest, I hadn't heard of Missy Robbins before cracking open Pasta. I wanted a comprehensive introduction, and Robbins's book was new, well-reviewed, and on the more affordable side - the recipes themselves were only of secondary interest. The point is, I had no idea what I was doing when I bought Pasta, and working through this book has been a journey. Fresh pasta is now a casual weekday dinner option. I've now made egg and semolina dough countless times but also spinach and espresso doughs because why not? There are dozens of shapes, both hand-shaped and filled, along with the requisite straight cuts like tagliatelle and maccheroncini. I used the word "trofie" in front of an Italian Studies professor and I swear I could see admiration in her eyes. My own trofie maybe still leave something to be desired, but hey, it's a process.
Though the ins and outs of pasta making take up a substantial chunk of the physical book, the descriptions and recipes are what make it really shine. Half of the recipes are regional dishes divided geographically (Italian American and then Northern, Central, and Southern Italy) with the other half dedicated to equally-involved vegetable sides and Missy's own creations. None of the recipes are low effort, but they are absolutely delicious and distinct. I've definitely made compromises - I am several tax brackets away from a personal extruder or white truffle - but I've been impressed if not pleased with everything I've made so far from the book (exactly 41 dishes, many multiple times and with several more on the docket).
So what does this all mean? If this is your first foray into pasta then this book is a wonderful choice, though the dedication necessary to work through it borders on extreme - but the quality of the recipes and the knowledge you'll gain about the wide world of Italian pasta is worth it. For working through shapes, YouTube is will be your best friend (Pasta Grannies in particular, because it's helpful and precious). I've been enthusiastic about this book (my partner might use the word "obsessive") since I first got it and in return I have learned a tremendous amount about pasta - but I've also developed a much deeper appreciation for cheeses (yay caciocavallo, nay fiore sardo) and the miracle of anchovies. I think Bruna would be satisfied. If you're already practiced with making and shaping pasta, then you are that much closer to nailing Missy's brilliant recreations and recipes.
tl;dr: great intro to pasta with fantastic recipes
To be honest, I hadn't heard of Missy Robbins before cracking open Pasta. I wanted a comprehensive introduction, and Robbins's book was new, well-reviewed, and on the more affordable side - the recipes themselves were only of secondary interest. The point is, I had no idea what I was doing when I bought Pasta, and working through this book has been a journey. Fresh pasta is now a casual weekday dinner option. I've now made egg and semolina dough countless times but also spinach and espresso doughs because why not? There are dozens of shapes, both hand-shaped and filled, along with the requisite straight cuts like tagliatelle and maccheroncini. I used the word "trofie" in front of an Italian Studies professor and I swear I could see admiration in her eyes. My own trofie maybe still leave something to be desired, but hey, it's a process.
Though the ins and outs of pasta making take up a substantial chunk of the physical book, the descriptions and recipes are what make it really shine. Half of the recipes are regional dishes divided geographically (Italian American and then Northern, Central, and Southern Italy) with the other half dedicated to equally-involved vegetable sides and Missy's own creations. None of the recipes are low effort, but they are absolutely delicious and distinct. I've definitely made compromises - I am several tax brackets away from a personal extruder or white truffle - but I've been impressed if not pleased with everything I've made so far from the book (exactly 41 dishes, many multiple times and with several more on the docket).
So what does this all mean? If this is your first foray into pasta then this book is a wonderful choice, though the dedication necessary to work through it borders on extreme - but the quality of the recipes and the knowledge you'll gain about the wide world of Italian pasta is worth it. For working through shapes, YouTube is will be your best friend (Pasta Grannies in particular, because it's helpful and precious). I've been enthusiastic about this book (my partner might use the word "obsessive") since I first got it and in return I have learned a tremendous amount about pasta - but I've also developed a much deeper appreciation for cheeses (yay caciocavallo, nay fiore sardo) and the miracle of anchovies. I think Bruna would be satisfied. If you're already practiced with making and shaping pasta, then you are that much closer to nailing Missy's brilliant recreations and recipes.
tl;dr: great intro to pasta with fantastic recipes
March 12, 2022
A perfectly thorough, well researched, easy to follow cookbook. Divine. Highly recommend to anyone wanting to deepen their understanding of the magic of pasta. Bravo!
April 6, 2023
Of all my pasta books - this is by far my fave.
August 31, 2022
Incredible book. Covers pasta extremely well. Missy understands pastas simplicity but also attempts to elevate.
I especially enjoyed reading her notes on olive oil, and especially dried pastas. I now understand the differences between various pasta boxes in the grocery store!!
I especially enjoyed reading her notes on olive oil, and especially dried pastas. I now understand the differences between various pasta boxes in the grocery store!!
November 4, 2021
This book about pasta is impressive. I felt somewhat intimidated by the large and heavy book, but I read a little bit daily for two weeks to immerse myself in the craft of making the dough that turns into many different pasta dishes. It covers pretty much every possible shapes and how-to for making pasta. The author is thorough in her flour preference and equipment needed in making the best pasta. It's evident her love of pasta making and the origins of each pasta shapes as well as many classic Italian recipes divided into three sections: North, Central, and South Italy. I think this is an excellent reference book for those wanting everything there is to know about pasta and how to make them. I've received a free copy from Ten Speed Press in exchange for a free and unbiased review.
July 13, 2023
BEAUTIFUL! So many lovely recipes! Definitely not for the novice cook so I’m glad I’ve encountered this later in the game. If I’d read this a year earlier, I would’ve broke down crying. I love the vegetable section as well. I am a known vegetable avoider and will take any opportunity to make eating them just as enjoyable as the main meal…….hoping Missy comes through for me on this one…….
If I had $40 for a cookbook, I’d be buying! Alas, I will be photocopying my favorite recipes and sending it back to the library stacks from whence it came. Maybe one day!
If I had $40 for a cookbook, I’d be buying! Alas, I will be photocopying my favorite recipes and sending it back to the library stacks from whence it came. Maybe one day!
July 19, 2023
I only give this 4 rather than 5 stars in that the recipes call for an undue amount of eggs and yolks at that. Definitely overkill on the richness factor. Marc Vetri in his Mastering Pasta gives a more reasonable approach and several options that reduce your egg consumption. After that the recipes are exciting and inspirational. Can't wait to try them out.
November 5, 2021
If you're a "pastatarian" like me, this book will become your bible. It's everything pasta and it's great. The recipes, photos, history of pasta, and techniques are all great. Just a note that I've received a free copy from Ten Speed Press in exchange for a free and unbiased review.
March 24, 2022
Very thorough and the first section of the book was impeccable. The only reason I gave it a four instead of a five is because as a vegetarian, it took a little extra time to find recipes that were of interest to me.
May 2, 2023
Love pasta. This is a good book for types of pasta both in ingredients and in how to make. Would be better if suggested matches for fillings and sauces. For example there is a coffee pasta but I have no idea what to serve it with.
November 2, 2025
Lilila was one of my fave restaurants back in our neighborhood - simple excellent pasta recipes that just melted in our mouth. This book is excellent if you want to make pasta (I don't) but still has lots of other great recipes.
October 26, 2021
Great book
Great book cant wait to start making the recipes from it. Just like her last book this will get a lot of use.
Great book cant wait to start making the recipes from it. Just like her last book this will get a lot of use.
August 20, 2022
How fun is this book. A bunch of different ways to make pasta. All sounding REALLY good. Once I retire..... :-)
January 20, 2023
Makes me wish I had the time and temperament to make all the fresh pasta.
March 25, 2023
This is one of my favorite cookbooks. Top notch pasta recipes. Great background. Amazing technique descriptions. This book is amazing.
March 30, 2023
Super clear, well written, this should be on every chef’s shelf.
June 9, 2024
My queen
January 1, 2025
it is good
I wish it has more pictures because graphics of the pasta vs actual images are huge for people trying to explore. But the information is worth having
I wish it has more pictures because graphics of the pasta vs actual images are huge for people trying to explore. But the information is worth having
October 29, 2022
This is a beautiful book with many photos of pasta shapes and prepared pasta dishes. I like the way the author separates the recipes into the Northern, Central and Southern regions of Italy. Mos of the recipes are complex so have not yet tried to make any of them but plan to do so once I have the time.
November 13, 2024
Honestly, this is an incredible pasta cook book. It is thorough, but maybe a bit too complicated and classic for my purposes. Also, there is no gluten free pasta recipe, which makes it harder to use. But there are so many wonderful looking sauces and fillings.
Displaying 1 - 22 of 22 reviews