Introduction

This book was not my idea, although I would be so very proud if it were. It was conceived by Caz, the graphic designer, in whose mind it grew over a period of more than five years before she first discussed it with me. Kudos is due.

The selection of pastas, writing and recipes are all my own, but again I cannot take all the credit. Centuries of Italian invention, industry, agriculture, hunger and politics have shaped pasta into its myriad of forms and flavours. Few (if any) of the shapes described were designed by any one hand, and the same goes for the accompanying recipes. Instead, subtle differences have increased as methods to prepare modern Italy’s staple food have passed from mother to daughter, neighbour to neighbour, and town to town. The startling diversity we wonder at in the natural world is mirrored in microcosm in pasta. Evolution is at work.