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Cover of Pasta — 50 pasta dishes, from Rome to Sicily (Portuguese edition)

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Pasta — 50 pasta dishes, from Rome to Sicily

The classics the way they make them there: weighed to the gram, no cream, with the technique before the recipes.

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  • 50 recipes — two pages per recipe, plus a technique chapter
  • Macros per serving for every recipe: calories, protein, carbs, fat and fiber
  • Rico's note, Rico's tip, and common mistakes and fixes in every recipe
  • Technique chapter: cooking pasta, fresh pasta by hand, Roman sauces without cream
  • Italian sources cited for every recipe
  • Storage and reheating for every recipe

What's inside

7Tomato and basil
7The Roman classics
11Vegetables, herbs and pesto
5Meat
8From the sea
7Baked, stuffed and fresh
5Brothy pasta

Some of the recipes

Pasta & PizzaVegetarianVegan

Spaghetti al pomodoro

Tomato and basil

449 kcal14 g protein40 min
Pasta & PizzaVegetarian

Pasta alla Norma

Fried eggplant, tomato and ricotta salata

642 kcal19 g protein45 min
Pasta & PizzaQuick & Easy

Spaghetti alla puttanesca

Tomato, olives, capers and anchovy

494 kcal16 g protein30 min
Pasta & PizzaVegetarianVegan

Penne all'arrabbiata

Tomato and chili

452 kcal14 g protein35 min
Pasta & Pizza

Spaghetti alla chitarra

Tiny meatballs in tomato, from Abruzzo

777 kcal37 g protein95 min
Pasta & PizzaVegetarian

Gnocchi di patate al pomodoro

Homemade potato gnocchi, tomato and basil

600 kcal18 g protein75 min
Full contents all 50 recipes, one by one

Tomato and basil

  1. Spaghetti al pomodoro
  2. Pasta alla Norma
  3. Spaghetti alla puttanesca
  4. Penne all'arrabbiata
  5. Spaghetti alla chitarra
  6. Gnocchi di patate al pomodoro
  7. Fileja alla 'nduja

The Roman classics

  1. Spaghetti alla carbonara
  2. Spaghetti cacio e pepe
  3. Rigatoni alla gricia
  4. Spaghetti all'amatriciana
  5. Fettuccine Alfredo
  6. Spaghetti alla carrettiera
  7. Rigatoni alla zozzona

Vegetables, herbs and pesto

  1. Spaghetti aglio, olio e peperoncino
  2. Trofie al pesto genovese
  3. Orecchiette con le cime di rapa
  4. Spaghetti alla Nerano
  5. Linguine al limone
  6. Busiate al pesto trapanese
  7. Pappardelle with porcini
  8. Paccheri with red pepper cream and ricotta
  9. Trofie con salsa di noci
  10. Mezze maniche with pumpkin cream and sage
  11. Fusilli with sun-dried tomatoes, capers and olives

Meat

  1. Tagliatelle al ragù
  2. Ziti alla genovese
  3. Malloreddus alla campidanese
  4. Penne alla norcina
  5. Pasta alla boscaiola

From the sea

  1. Spaghetti alle vongole
  2. Bucatini con le sarde
  3. Spaghetti alla bottarga
  4. Linguine al nero di seppia
  5. Spaghetti allo scoglio
  6. Casarecce with swordfish, eggplant and mint
  7. Busiate with pistachio pesto and shrimp
  8. Bigoli in salsa

Baked, stuffed and fresh

  1. Lasagne verdi
  2. Ricotta and spinach ravioli
  3. Paccheri alla sorrentina
  4. Culurgionis
  5. Gnocchi alla sorrentina
  6. Cannelloni ricotta e spinaci
  7. Agnolotti del plin al burro e salvia

Brothy pasta

  1. Pasta e ceci
  2. Pizzoccheri della Valtellina
  3. Pasta e patate
  4. Tortellini in brodo
  5. Pasta e fagioli alla veneta

No surprises: every recipe in the book is listed here. Click any of them to see, free, the full ingredient list, macros per serving, allergens and the start of the method.