The Geometry of Pasta - Caz Hildebrand & Jacob Kenedy

There are pasta shapes that can be used with dairy based sauces, there are shapes that are best suited to a tomato based sauce and there are pasta shapes that can be stuffed. There are also pasta shapes which we are familiar with and ones that might be totally obscure. There are said to be over 300 shapes of pasta; each with a history and an affinity with particular foods. The shapes have evolved alongside the flavours of local ingredients. The perfect combination of pasta and sauces or other ingredients can lift both elements.

This book contains over 100 recipes from Jacob Kenedy, the founder of Boca di Luppo and has graphic illustrations of pasta shapes by Caz Hildebrand. There are classic recipes for three different tomato sauces and a recipe for a simple pasta dough. You can of course ignore the suggestions of matching pasta shape and ingredient and just stick with penne for everything but there is something to be learnt from the idea of pairing one with the other. Some of the pasta shapes will not be available in dried form, at least not easily available, but some of them will be more familiar.

The recipe for orecchiette is for that shape with cime di rapa, a speciality of Basilicata and Puglia, the ones for penne includes penne all 'arrabbiata and the recipe for fettuccine is one that includes just double cream, butter, nutmeg, black pepper and parmesan.

Hardback. 288 pages

Measurements:

16cm x 22.1cm x 3cm

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