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Pasta is Italy�s culinary gift to the world. Nino Zoccali, a second-generation Italian chef based in Sydney, shares his favourite recipes using fresh pasta in Pasta Artigiana � Fresh Pasta.

As practical as it is beautiful, this collection of recipes also contains the building blocks of beautiful pasta dishes with basic broths, pasta doughs and sauces. From gnocchi with wild mushrooms to fresh spaghetti with tomato and squab ragu, this is an indispensable companion for anyone who loves to take the time to cook authentic fresh pasta.

Recipes include: Linguini with swimmer crab, tomato and garum sauce; stinging nettle tagliatelle with braised kid goat and thyme sauce; Dalmatian-style gnocchi with wild mushroom sauce; spinach and bread dumplings with gruyere and Parmesan cheese; and many more.

All titles in this series:
Pasta Artigiana � Dried Pasta
Pasta Artigiana � Filled and Baked Pasta
Pasta Artigiana � Fresh Pasta
Pasta Artigiana � Vegetarian Pasta
Pasta Artigiana � The Collection

Second-generation Italian chef Nino Zoccali is chef owner of Pendolino and La Rosa restaurants in The Strand Arcade in Sydney�s CBD. During his career he has worked as chef at restaurants including Otto, La Mensa and Bel Mondo. He is a founding member of CIRA � the Council of Italian Restaurants in Australia � and active as an olive oil judge.

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