A brief history of pasta in the introduction whets the appetite for an alphabetic reference to noodles of every shape and size. Each entry details the ingredients, how the dough is mixed, how the specific pasta is served, where in Italy it is found, and additional remarks about the traditions of the region and how that specific pasta was developed. History and gastronomy are fantastically married in this complete homage to the humble ingredients of flour and water. Oretta Zanini De Vita

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