I don’t know about you, but I have a very intense relationship with pasta. I was raised with homemade pasta drying on racks throughout our house and my Grandparent’s home. I remember sneaking into my grandmother’s lavish dining room, which was only used for family events and holidays, and quietly grabbing strands of Fettucine and stuffing them into my mouth as quickly as I could before I was caught and reprimanded. If there was pasta drying, I was going to try and scarf some, despite her and my Dad’s pleas that I was eating raw dough and it would be a lump in my tummy. Now that I am a grown up woman I enjoy my pasta cooked.
So you can anticipate my reaction when my bestie, Matt who visited Richmond during the holidays, presented me with this fabulous book.
THE GEOMETRY OF PASTA is written by Jacob Kenedy and expertly designed and illustrated by Caz Hildebrand and Lisa Vandy.
Take a peek:
It provides a history and region for each pasta shape as well as recipes and sauces that provide the best eating experience for that shape. It’s informative and glorious to page through while you wonder about what to have for dinner. I am going to dust off my pasta machine tonight and make something delectable.
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