I first got this book in the 1970's and have never seen such a comprehensive guide to the types, cooking and serving of pasta ever. There are descriptions of the many different types and shapes of pasta given. A basic recipe to make your own pasta dough is included. This book became one of my favorites and the recipes given are easy to follow, authentic, and turn out delicious. My copy has yellowed with age and usage, and friends will ask for recipes but I will never part with this book! There are too many good memories of wonderful meals prepared that fetched oohs and aahs from my guests. Definately a treasure to own!

This is one of my most beloved cookbooks. The lasagne recipe was on of the first I ever made back in college (20 years ago.) It is still one of my favorite recipes!! I desperately need a new copy as this one is held together with paperclips and pasta starch.

I got this book with my first pasta machine over 20 years ago. Making your own fresh pasta is certainly rewarding, but since the book was published decent "fresh" pasta is easily available in most stores. Whether you make your own or let others create the pasta, this book contains hundreds of great basic, as well as exotic Italian Recipes from basic tomato sauce to stewed coot with linguine (duck may be substituted). I went on line to look for this book because I need to replace my 1968 softcover edition which is well-yellowed and on its last legs. The publisher should consider reissuing this classic.

I really enjoyed the set up of this cookbook, it was easy to work from and understand and the recipes have all been sucessfull. Potatoes are such a versatile medium and this book helps a chef capatalize on that fact.