Over the last few years the image of pasta has changed radically: fresh pasta shops have sprung up, pasta-making machines have appeared in department stores and supermarket chains have begun to stock an increasing number of different kinds of pasta. Pasta is now enjoying great success as a fashionable and convenient food that has the added bonus of being healthy. This cookbook shows how to cook pasta the way "mamma made it". Recipes range from the traditional to the modern, from the simple to the complex. "The Classic Pasta Cookbook" sets out to explain everything about this popular food and its preparation, containing over 100 traditional and modern recipes, and dozens of quick, easy-to-prepare dishes. The author has taught at his mother's school of Classic Italian Cooking in Bologna and lectured on Italian food for the Smithsonian Institution in Washington DC, USA.