100 Ways to Be Pasta

Last night I opened up one of my favorite cookbooks “100 Ways to Be Pasta” and picked out a familiar recipe for dinner:  “Sedanini with Ricotta, Saffron, and Rosemary”.

The authors, Wanda and Giovanna Tornabene describe the dish this way:  “The saffron, orange, nutmeg, and rosemary together in this pasta are a gift of taste.”  They’re right.

I come back to the book time and again.  It has wonderful recipes along with beautiful pictures – not just of pasta, but of Italian country scenes, too – descriptions of pasta shapes and usages, and beautiful narratives describing the culture of pasta.  Sometimes I just sit down and read through the book like it’s a well-worn novel.  Now, that’s an awesome cookbook.