a mano

After homemade bread and sourdough, handmade pasta is the new big topic in the food craft scene. There is a return to tradition, watching Italian grandmothers at work, and translating the art of artisanal pasta making into contemporary dishes. Claudio Del Principe has always had a great passion for pasta fatta in casa, and he is convinced: Anyone can make pasta. Skillfully, entertainingly, humorously, and vividly, he demonstrates how, with mindfulness and care, seductive delicacies can be created from flour, water, and eggs. Whether simple tagliarini or small, artfully crafted shapes, whether pappardelle, cappellacci, garganelli, agnolotti, or fagottini, whether cavatelli, trofie, or orecchiette – each of these varieties is explained in detail and paired with the appropriate classic accompaniments, ragù and sughi. A book about the joy of good handmade things and a must-have for all pasta lovers.