Pasta Mastery for Home Cooks: Shapes, Sauces & Weeknight Wins

This cookbook is a complete pasta playbook ed for busy home cooks. It shows you exactly how to pick the right shape, build balanced sauces, and get dinner on the table fast. Every page is optimized for tablets and phones, with crisp steps, large headings, and tap-friendly checklists. Read it on the counter while you cook. You start with the essentials. Learn the science of salt and starch. See why pasta water is liquid gold. Understand al dente with a simple timeline and visual cues. A short gear list keeps costs low—one pot, one pan, a sturdy colander, a microplane, and optional tools for fresh dough. Next, shapes. A quick atlas explains when to use ridges, tubes, ribbons, and little “spoons.” You’ll match sauces to shapes like a pro: chunky ragùs to ridged tubes; silky emulsions to long strands; brothy sauces to small cups. Clear diagrams and side-by-side photos make it easy to choose. Sauces follow a proven path. Each core method has a base recipe and fast variations. Start with aglio e olio, then add lemon, anchovy, or chili. Build a no-fail cream sauce that stays glossy. Master tomato in three textures—fresh crush, slow simmer, and roasted sheet-pan. Learn a weeknight ragù that uses supermarket shortcuts without losing depth. A pesto chapter covers classic basil plus arugula-almond, mint-pea, and sun-dried tomato. Fresh pasta gets its own compact module. You’ll see dough ratios by weight and cups, how to rest, roll, and cut, and how to freeze for later. Step-by-step photos guide you through tagliatelle, pappardelle, and easy stuffed shapes like ravioli using store-bought wrappers when time is tight.