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Pasta is Italy�s culinary gift to the world. Nino Zoccali, a second-generation Italian chef based in Sydney, shares a lifetime of irresistible recipes � from indulgent filled pasta to hearty soups and even pasta-based desserts.

Pasta Artigiana has a recipe for every occasion, from a classic spaghetti alla napoletana through to refined sweet pea ravioli with gorgonzola cream, as well as a range of versatile pasta doughs, sauces and broths. As practical as it is beautiful, Pasta Artigiana

is an indispensable companion for anyone who loves to cook and eat pasta.

Recipes include: Large snail pasta with broccoli rabe; dried chilli and pecorino cheese; Roman baked gnocchi with Aglialico red wine braised lamb; spaghetti with river fish and freshwater crayfish; penne with slow cooked salt cod, tomato and dried olive sauce; 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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