Bugialli On Pasta was definitely written by a man who knows his noodles.
Packed with every known Italian pasta recipe from the North to the South, this book
is full of mouthwatering recipes. While I still yet have to test the book out,
it does have a recipe for Amatriciana.
There are several good features about this book. Bugialli gives the history
and background to many of the dishes he wrote about. Pasta definitions are very
helpful - giving you the difference between tagliatelle and fettucine, for example.
There are, of course, recipes for fresh-made pasta noodles, technique descriptions,
and full-color photos of various dishes.
All-in-all, Bugialli On Pasta is worth the money you spend on it.
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