A comprehensive identification guide contains close-up photographs of the huge range of dried and fresh pasta types, including long, short and flat varieties; shapes for soup and stuffing; and unusual designer shapes. Each is accompanied by information on its origins, the various forms and names, and traditional sauces. The illustrated techniques section guides you through the secrets of making, cooking and serving pasta. There are useful tips on how to eat it, matching shapes to sauces, and which wines to choose. An enticing collection presents classics, regional specialities and contemporary ideas, with recipes for every kind of dish.