Fresh pasta is a taste treat second to none, a vastly superior cousin to the store-bought kind. This book explains, step by step, how to make fresh pasta—tagliatelle, fettuccine, ravioli,
tortellini, and many others—and how to accentuate it with a variety of tantalizing sauces.
The 15 little cookbooks in this handy series each feature 38-40 delicious recipes. Every recipe is illustrated with a beautiful color photograph showing just how the finished dish will
look. All the triple-tested recipes are ranked for difficulty, with most falling into the simplest category. Nutritious, tempting dishes for every occasion.
