Pasta

I think I do have to begin this chapter with an apology to the reader. Pasta is such a rich, complex and diverse subject it really deserves an entire book of this size all on its own. That would allow a proper study of all the more than 600 shapes and regional sub-varieties that exist in the intricate Italian pasta tapestry, as well as the myriad sauces used with them. What I have tried to do in the limited space available here, is provide a fairly comprehensive selection of some of the most important points and types of pasta.