The Pasta Book

“I can’t believe this is real. Marc Vetri, the best pasta chef in America, is giving us all of his secrets on these pages. I’ve witnessed and tasted his magic for decades. Perfect pasta for everyone!”—Bobby Flay “Marc Vetri is one of the best chefs on the planet—not just because of his extraordinary skill, but because he never stops learning. Marc is also an exceptional teacher—ask anyone who’s had the privilege to cook alongside him. This book beautifully captures Marc’s innovative spirit and his profound respect for the pasta-making tradition. It’s a testament to his boundless curiosity and dedication to sharing his remarkable knowledge.”—David Chang“The semolina-blazed trail that legendary chef Marc Vetri has left for present and future generations of home cooks and professional chefs alike now spans countless days, nights, and decades. In his latest and greatest book thus far, The Pasta Book, his innovative methods of sharing time-honored traditions in new and deeper ways is the perfect remedy for insatiable students of the game from a true professor of pasta… . Bravo, brother Vetri. Beautiful work and the pasta world and the world, period, are better for it.”—Chris Bianco“With a ball of pasta dough, Marc is an architect, a sculptor, and a painter—an artist in every sense of the word. This beautiful book will soon be wavy, cockled, and covered in bits of semolina from persistent use.”—Jimmy Kimmel“The Pasta Book is a lovingly dedicated, generous collection of straightforward fundamentals. At the core of every master is a student with a willingness to share and Marc is one of the best.”—Evan Funke “If you love pasta, which I think includes most breathing humans on the planet, this book is a must-have. It’s noodles as art.”—Jim Gaffigan“Marc Vetri was my earliest experience with pasta excellence in the States. As a Philadelphian myself who loves pasta fra diavolo, I was first exposed to the wonders of true Italian cooking by Marc, who at the same time always honored the place and flavors of where we were: Philly. The combo was transformative and I use all of his books as the ultimate resource when I wanna dive in deep.”—Eric Warheim

Chef and restaurateur Marc Vetri is renowned worldwide for his rustic yet sophisticated interpretation of Italian cuisine which he has perfected over the last 35 years in the restaurant industry. Marc’s flagship restaurant, the critically acclaimed Vetri Cucina, recently celebrated its 26th anniversary. In addition to his restaurants in Philadelphia, Marc also operates restaurants in Las Vegas and Kyoto. Outside of the kitchen, Marc is the driving force behind the Vetri Community Partnership, a non-profit organization that provides nutrition education through cooking, and he is the author of five highly acclaimed cookbooks. He lives in Philadelphia with his wife and three children.

David Joachim has authored, edited or collaborated on more than 50 cookbooks, including The Science of Good Food, an IACP Award winner and James Beard Award finalist, and A Man, a Can, a Plan, a series of cookbooks that has sold more than one million copies. The Pasta Book is the sixth cookbook he has written with Marc Vetri and it is their second book on pasta, after Mastering Pasta. Joachim ghost-wrote We The Pizza with Philadelphia social entrepreneur Muhammad Abdul-Hadi, and he lives near Philadelphia.