Creating a book that covers the spectrum of pasta production and menu creation circling around seasonality and the deep-rooted Italian traditions was important to Chef Thomas McNaughton. Readers can jump through the year, season-by-season experimenting with different shapes and ingredients.
With over 50 unique recipes that cover all aspects of pasta, extensive how-to photography and insights and wisdom from people who practice the art of pasta creation every day, we think this book will appeal to professionals and ambitious home cooks alike!
The book is available for purchase at the Flour + Water Hospitality Group restaurants located in the 20th street corridor (Penny Roma, Flour + Water Pasta Shop and Flour + Water). Be sure to pop in and pick-up a copy! Additionally, books can be purchased at all of these online booksellers: