銀湯匙義大利麵：正宗義大利食譜

Finally, a pasta cookbook that takes the ingredient seriously at every price point. I love that it has recipes ranging from simple weeknight dinners to dishes complex enough for a dinner party.

I picked this up thinking it'd be another generic pasta book, but the recipes actually hold up—the cacio e pepe came out better than what I've had at restaurants, and it's just three ingredients. Love that it leans on cheap pantry staples instead of fancy stuff I'd use once.

The chapter on making fresh pasta dough by hand finally got me off the boxed stuff, and the timing table for different shapes is spot on. My cacio e pepe came out silky on the first try.