This hefty 512-page cookbook, geared toward both novice and more accomplished cooks, shows you how to make all manner of fresh pasta, even ones colored with cuttlefish ink, tomato paste or beets, as well as how to roll, cut, and form various shapes.
The book is by Mimi Thorisson, a former model — yes, apparently not all models subsist on only mineral water and chia seeds. The creator of the food blog Manger, she lives in France with her photographer-husband (who took the winsome photos for the cookbook) and their young children.
This transportive book will make you wish you were staying in a pensione right now, and exploring all the local trattorias — or best yet, having a nonna cook for you such mouth-watering dishes as Thorriso’s versions of “Oven-Baked Eggs with Bottarga and Parsley,” “Pumpkin Ravioli with Brown Butter, Chestnut, and Sage,” “Roast Pork with Balsamic Vinegar and Red Wine,” and “Lemon Meringue Cake.”
What I love about this pasta dish is that it comes together in minutes and doesn’t require a special trip to the grocery store, especially if you have a well-stocked pantry, and grow sage in your yard like I do.
When it’s way too hot to contemplate cooking most anything, and your gardening-goddess friend Annie gifts you a bushel of home-grown tomatoes, what do you do?
You make “No-Cook Tomato Sauce Pasta.” And thank the stars that you did.
This recipe comes fromBon Appetit magazine. But I tweaked it a little by making enough sauce to coat not 12 ounces of spaghetti, but 1 pound, so it can serve four easily. I also added in a generous handful of diced whole-milk mozzarella to go with all the fresh, torn basil leaves.
The result is a fresh, bright tasting pasta that comes together in a cinch and tastes every bit like a Caprese salad with noodles.