Marina Filippelli

Following a brief introduction which discusses fresh pasta versus dried, looks at sauces, making pasta, and considers equipment and ingredients, this compact little book gets straight down to business. The recipes are presented one to a double page spread with the details on one page and a full page colour photograph of the completed dish on the other.

The range of dishes included: soups and salads, meat and poultry, fish and seafood, vegetarian, and homemade (pasta).

When first browsing through this book it may not seem very impressive, the photographed dishes have a certain sameness of appearance about them, I did wonder if these recipes were just ringing the changes of the ingredients for the sake of it. But that all changed when we tried some of the recipes, they really are quite something, some of the tastiest pasta dishes we've had in a long time!

This is a handy little book, the instructions are clear and easy to follow, and it does not take up much space on the worktop. It is well produced, the photographs tend towards high-key with some looking a little bleached out, but that is a minor point - it is otherwise very good value.… (altro)