Pasta Every Day: Make It, Shape It, Sauce It, Eat It


Product Details

$35.00  $32.55
Publish Date
8.1 X 10.1 X 1.1 inches | 3.3 pounds

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About the Author

Meryl Feinstein is a chef, pasta maker, and food writer who left the corporate world in 2018 to graduate top of her class at the Institute of Culinary Education. After working at the renowned Lilia and Misi restaurants in New York City, where she was part of the pasta production team, she founded Pasta Social Club, a platform for sharing a love of food and learning. She now lives in Washington, DC, where she develops recipes and teaches pasta-making workshops. Her writing and recipes have been featured in Food & Wine and Food52, for which she was the website's Resident Pasta Maker. She has been quoted as an expert in pasta making for BBC Travel, La Cucina Italiana, Martha Stewart, New York Magazine, and more.


"The photos are coffee-table worthy, and the book itself is a new essential for any pasta-lover worth their salt."--Food & Wine
"Simple homemade pasta? Believe it: in Pasta Every Day, Meryl Feinstein shares how you can live the fresh pasta life without losing your entire mind."--Stained Page News
"Pasta enthusiast and founder of the Pasta Social Club Feinstein insists that 'the real key to pasta
dough isn't technique, it's confidence.' This book's step-by-step photographic instruction in pasta making inspires just that.... Mouthwatering [and] smart.... This is for the true pasta enthusiast."--Booklist
"With easy-to-follow instructions for an assortment of doughs, shapes, fillings, and sauces as well as QR codes to watch step-by-step videos, Pasta Every Day makes homemade pasta feel a little less intimidating and a lot more fun... home cooks will learn how to confidently tackle homemade pasta from start to finish--and maybe even feel comfortable enough to do it on a weeknight.--Bon Appetit
"Is this the year you finally start making pasta from scratch? If you're ready to take the leap, look no further than Pasta Every Day"--Forbes
"One of the most intuitive pasta cookbooks we've ever come know you're in good hands and will be making some baller pasta."--Adam Rothbarth, Vice