Elegant or simple, humble or classic, the infinite variety of pasta has established it as a contemporary staple and the original 5-minute meal. The first chapter of the book gives instructions for making your own fresh pasta, including specialist needs such as wheat-free pastas. The following chapters feature recipes for every occasion such as instant, light and healthy and pasta to impress. The recipes range from the simple and traditional fettucini all'Alfredo (with butter, cream and cheese) and classics with a twist like spaghetti al pesto do rucola (with rocket pesto) to the truly unusual such as gorgonelli ai tre sapori (with salmon, mascarpone and lemon) and linguine con vongole veraci e cime do rapa (with clams and turnip tops).