Cookbook Review: Everyday Pasta

Giada DeLaurentiis Everyday Pasta
2007 Hardback ISBN: 0307346582

I love watching Giada's Everyday Italian and now her new show, Giada At Home. I have tried some of her recipes from the shows and enjoyed them very much. I have a couple of her previous books and have had this one on my paperback swap wish list for sometime. I was delighted when it was offered to me recently.

The book starts off with an introduction that includes -- The Origins of Pasta, Giada's top 10 Pasta cooking tips, and info on matching pasta shapes to sauces. It is divided into three sections -- Pasta Go-Withs, which has two chapters: Antipasti & Appetizers and Something on the Side. The second section - Pasta for all Seasons contains 5 chapters -- Soups & Pasta Salads; Hearty Pastas; On the Lighter Side; Quick & Easy Working Night Pastas; Pasta for Special Occasions. The final section Pasta Basics -- includes Basic Recipes; Menus; Credits; and the Index.

This is a beautiful book with very colorful borders and chapter beginnings, as well as lots of beautiful mouth watering color photos of the dishes. This book reminds me of The Barefoot Contessa's cookbooks and is published by the same publisher, Clarkson Potter.

If you enjoy pasta I think you'll like this book. I love the fact it has a lighter side chapter as well as a Quick and Easy weeknight one. Sometimes I find in Italian books and even in some of Giada's previous
books, recipes include ingredients that are hard to find. I don't find
that to be true in this book. There are a few types of pasta that might
be hard for some of us to find, but in that case she gives a
recommendation for an  alternate pasta.


For my first recipe to try from this book I made Venetian "Mac and Cheese". It was a different mac and cheese but quiet good. I've included the recipe as well as the blurb she included. I enjoy reading these when included with recipes. This is a fun book to read as well as cook from since she includes a blurb with each recipe.


Venetian "Mac and Cheese"
6 servings



Although it's not a true—blue, all—American macaroni and cheese because
it's made with wide egg noodles rather than the more traditional elbow
macaroni or small shell pasta, this is probably the version I make most
often. It's a dish I fell in love with when I first had it years ago at
Harry's Bar in Venice. Later I re-created it at home as the ultimate
comfort food and
also to bring back memories of Venice.


Butter for the pan

12    ounces wide egg noodles

2½    cups whole milk

2    cups heavy cream

2    teaspoons all-purpose flour

½    teaspoon salt

¼    teaspoon freshly ground black pepper

2    cups (packed) grated fontina cheese

¾    cup (packed) finely grated Parmesan cheese

¾    cup (packed) grated mozzarella cheese

4    ounces cooked boiled ham, diced (optional)

2    tablespoons finely chopped fresh flat-leaf parsley


Preheat the oven to 450°F. Butter a 9 x 13 x 2-inch glass baking
dish. Cook the noodles in a large pot of boiling salted water until
tender but still firm to the bite, stirring frequently, about 5
minutes. Drain well (do not rinse).

Whisk the milk, cream, flour, salt, and pepper in a large bowl
to blend. Stir in 1 cup of the fontina, ½ cup of the Parmesan, ½ cup of
the mozzarella, the ham, and parsley. Add the noodles and toss to coat.
Transfer the noodle mixture to the prepared baking dish.

Combine the
remaining 1 cup of fontina, ¼ cup of Parmesan, and ¼ cup of mozzarella
in a small bowl and toss to blend. Sprinkle the cheese mixture over the
noodle mixture. Bake until the sauce bubbles and the cheese melts and
begins to brown on top, about 15 minutes. Let stand for 10 minutes.
Serve warm.