From pillowy squares of ravioli to silky ribbons of fettuccine, there's nothing quite like the texture and flavor of fresh homemade pasta. Making fresh pasta at home is easily achievable with straightforward directions and inspiring recipes from the Williams Sonoma Test Kitchen. Choose your preferred method – electric pasta machine, stand mixer, food processor or by hand – then follow the simple recipes to create luscious dishes featuring fresh pasta in a wide range of shapes, flavors and varieties.

• Includes more than 25 recipes along with full-color photos and expert tips.
• Introduction offers a complete primer on the tools and methods for making fresh pasta.
• Recipe highlights include Fettuccine with Asparagus, Spring Peas & Creamy Burrata, Penne with Fennel Seed Bolognese, Zucchini Ravioli with Mint & Pea Pesto, Hand-Cut Noodles with Three-Chile Arrabbiata, Bucatini with Pancetta, White Bean Sauce & Garlicky Bread Crumbs.
• Hardcover, 64 pages.