Off The Shelf: Pasta Italiana

By Christopher Stewart | February 20, 2013


In this new series we explore the books, new and old, that sit on our conference bookshelf. 

A hot, beautiful bowl of beautifully plated pasta is something every one enjoys. Whether its fresh pasta that has been kneaded and perfectly shaped or dried pasta thats cooked al dente and tossed in a rich pomodoro sauce, a bowl of pasta is the universal language of love. Italian chef, Gino D’Acampo speaks this language of love in 100 ways in his cookbook “Pasta Italiana: 100 Recipes from Fettucine to Conchiglie”. Here, D’Acampo not only shows the reader how to make the perfect plate of pasta from scratch in the comforts of your own home, he also showcases the importance of pasta, pairs accessible and nutritious add ins, and provides nutritional facts about his beloved pasta.Pasta, and other carbs have gotten a bad reputation over the years as numerous people thought weight gain were associated with pasta and carbs. D’Acampo wants to prove people wrong on that notion and any other notions about pasta. Accompanied by a healthy balanced diet, pasta is actually healthy for you. It’s low in fat and saturated fat and provides a good source of energy with a bonus of being low on the glycemic index.

There are several different pasta recipes in this cookbook that suit everyone from the meat eaters, seafood lovers, healthy vegetarian options, and gluten-free choices, with an even bigger bonus of using easily accessible and seasonal ingredients. Rigatoni with peas, porcini mushrooms, and asparagus use fresh farmers market summer produce while pasta filled with roasted butternut squash and walnuts and thyme takes you into the Fall months.

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