This book is a stylish, transporting pasta master class from New York City’s premier pasta chef, Missy Robbins. It includes recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes. Whether making pasta sheets for lasagna or stamping out pasta “coins” for Corzetti with Goat Cheese and Asparagus—or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic—Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well.