An A-Z of Pasta

Who is the author? Based between Rome and Sicily for the last 16 years, Rachel Roddy is one of the most inspiring and knowledgeable voices on the subject of Italian cooking. The author of two previous Italian cookbooks, Five Quarters and Two Kitchens, Rachel also maintains a successful blog and captivates Guardian Feast readers with her weekly column, ‘A Kitchen in Rome’. From July 2021 to December 2021, Rachel will also be a guest monthly columnist for The Happy Foodie. You can find her column here.

What’s it about?  From nostalgic alphabeto to tubular ziti, in An A-Z of Pasta, Rachel expertly guides you through 50 of pasta’s most popular shapes and sizes, offering potted histories, enchanting stories, and inspiring recipes for each. Reminding us that this cornerstone of Italian cookery is not the reserve of classically trained chefs and polished Instagram shots, the unintimidating and flexible recipes are for every day and every cook.

Use Rachel’s easy-to-follow instructions to make your own fresh pasta or use shop-bought instead. Opt for fast and simple dishes that come together in the pan in moments or choose slower centrepieces for laid-back weekends and gatherings. Remain faithful to the pasta shape assigned to each recipe or use whichever suggested substitution you have in your cupboards. Twirl and slurp your way through the classics (think cacio e pepe, pesto alla genovese, ragù) or discover an assortment of shapes and recipes which may be less familiar to UK readers. With beautiful photography, step-by-step instructions, and extensive serving suggestions for any occasion, any time of year, it is the ultimate love letter to pasta.

Recipes we love: Cavatelli with Sausage, Mint and Tomato, Scialatielli with Sea Bass and Lemon, Capelli D’Angelo with Leeks and Saffron.

Perfect for: Readers already familiar with the ease and eloquence of Rachel Roddy’s food writing. Pasta lovers who would like to expand their repertoire and take their pesto and carbonara to the next level. Those interested in learning more about the history and origin of their favourite carb.