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Con este libro aprenderás a descubrir la versatilidad de la pasta y sus diferentes clases -pasta fresca elaborada en casa, pasta seca, rellena y también horneada-. Recetas que van desde preparaciones sencillas a otras más creativas e innovadoras de cocina de autor. Y, además, consejos básicos sobre cómo cocer y hornear la pasta, así como las recetas de salsas básicas y polivalentes.
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Product details

  • Paperback | 120 pages
  • 160 x 160mm | 255g
  • Editorial Everest
  • Spain
  • Spanish
  • New edition
  • 8444121762
  • 9788444121765

Review Text

Antonio Navarro is the chef at Il Cigno Restaurant in Oyos (Cáceres) as well as a pasta expert.
Pasta has been one of the basic foods enjoyed by humankind since time immemorial. This book will teach pasta lovers to discover its full versatility and variety. In the introduction, the author describes how different types of pasta (egg, green, red, etc.) are made so that the reader may prepare fresh pasta at home. He goes on to discuss the different kinds of dry pasta available and explains how filled pastas and baked pasta dishes are prepared. He also gives valuable tips on how to cook and bake pasta and offers recipes for basic, multipurpose sauces.
The recipes are divided into several categories that go from simple dishesseveral of which employ leftoversto more elaborate creations and innovative chefs recipes, all of which are captured in excellent color photographs.
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