Book review of An A–Z of Pasta by Rachel Roddy

I don’t consider I’ve ever met a pasta I didn’t like. There are, nonetheless, many pasta shapes I’ve not had the pleasure of assembly—but. In An A–Z of Pasta, Rome-based writer Rachel Roddy introduces readers to 50 of them, some of which, like brichetti, aren’t usually discovered past particular Italian areas. (As if I wanted another excuse to go to Italy sometime.)

This isn’t any mere assortment of dishes, nonetheless; it’s a particular window into Italian historical past and geography, thick with sense of place. Take fregula, little balls just like couscous. “A tiny shape . . . particularly stout and . . . nutty,” they’re native to Sardinia, the place ladies have historically been tasked with making them (not a small job, regardless of the small form). Roddy is a educated storyteller and low-key witty. Of fusilli, she writes, “One day I will watch an extruder forming fusilli while smoking a joint and listening to the Incredible String Band. As with any invention that has become commonplace, we take a pasta machine that can extrude perfect spirals for granted.”

Roddy’s lamb ragu with tons of herbs, “a Friday night dish,” sounds superb, as do quite a few different recipes included right here. This ebook is crucial for anybody obsessed with Italian cooking.