Pasta Book by Missy Robins

Pasta Book by Missy RobinsFood trends come and go, but pasta holds strong year after year. Despite its humble ingredients made of merely flour and water or flour and eggs the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and handcut shapes, each with its own unique provenance and enrobed in a flavored sauce. New York City chef Missy Robbins fell in love with Italian food

letting the form do the talking

7lb 12" Bowl 6" 12

they are hand selected

Keeps a standard stick of butter at table-soft temperature without drying it out

A large pouring jug in the form of a zebra — the stripe pattern

The cable knit has a natural stretch and give to it — if in doubt

It looks like it belongs there

where both ends earn their place daily

Its taste is clean

“There is nothing that has yet been contrived by man

The book documents twelve homes belonging to the new pioneers: creative individuals who embrace a slower lifestyle combining nostalgic remote living with modern connectivity

- Summer: Squash Blossom Ravioli