Forthcoming - Available for Pre-Order, Check Format + Release Date
A gorgeous collection of simple, tasty pasta recipes you’ll return to again and again, any night of the week, from the author of the beloved Simple Cake.
“Pasta deliciously portrayed in all its rustic elegance.”—Stanley Tucci, New York Times bestselling author of Taste: My Life Through Food
In Simple Pasta, Odette Williams makes homemade pasta easy, fun, and delicious. With just three base doughs, there are endless possibilities for creating memorable, transporting meals with friends and family. Of course, if you prefer (or just need the convenience of) store-bought pasta, that’s always an option too.
Discover new favorite and beloved classics, like:
• Beet and Carrot Agnolotti with Sage-Hazelnut Butter • Creamy Wild Mushroom Gnocchi • Cacio e Pepe • Carbonara • Beef Short Rib Ragù and Pappardelle • Zucchini and Basil Casarecce • Wicked White Bolognese • Crispy Italian Sausage and Broccolini Orecchiette
Peppered throughout the book are recipes for side dishes, drinks, mains, and desserts, helping anyone recreate the laid-back elegance of la dolce vita at home. Seasonal menus showcase produce at its prime, creating pasta dishes that are singular and memorable. In Simple Pasta, Odette welcomes you to experience the everyday joy of pasta with the people you love.
About the Author
Odette Williams is an Australian cook and writer with a simple, effortless cooking style. She is the author of Simple Cake, which was named one of the best cookbooks of 2019 by the New York Times. Odette’s eponymous brand of aprons and kitchenware has sold at goop, Anthropologie, J. Crew, ABC Carpet & Home, and Le Bon Marché, among other retailers. Odette writes for the Wall Street Journal, and her work and writing have been featured in Food Network, Rachael Ray, Vogue, InStyle, Martha Stewart, Real Simple, Parents, Southern Living, and Saveur. Odette lives in Brooklyn with her husband and two children.
“If you’re anything like me, you’ll want to make every last recipe in this effortlessly elegant celebration of life and the table—and thanks to Odette’s many gifts as a cook, writer, and teacher, you can rest assured that the journey will be a pleasure.”—Ignacio Mattos, chef/owner of Estela, Altro Paradiso, and Lodi
“I really love this book. It’s so thoughtful but also so clever and funny. In Simple Pasta, Odette Williams goes beyond just providing you with a blueprint to making pasta at home. She removes any of the fussiness that one tends to encounter when making pasta from scratch and instead transports you to her charming and exceptionally delicious world. Her collection of recipes is not only strikingly beautiful but dishes such as Wicked White Bolognese and Gnocchi with Luxurious Pomodoro will no doubt become new classics in all of our kitchens.”—Andy Baraghani, author of The Cook You Want to Be
“Pasta deliciously portrayed in all its rustic elegance.”—Stanley Tucci, host of Searching for Italy
“It’s rare to see a guide to all things pasta that makes the process so effortless without dumbing it down. Odette gets to the primal, soulful, dreamy heart of one of the world’s greatest culinary traditions, transporting and teaching from start to finish. You hold in your hands a new essential.”—Frank Castronovo and Frank Falcinelli, coauthors of The Frankies Spuntino Kitchen Companion & Cooking Manual
“Odette Williams knows la dolce vita. Lucky for us, she has collected all of her wisdom in Simple Pasta. The book will certainly be the gateway to countless evenings with friends and family around a bowl of freshly made pasta. For the novice and the seasoned cook alike, Odette proves with welcoming arms that pasta is an opportunity for creativity and whimsy.”—Pati Jinich, chef, author, and television host
“In this stellar outing, Williams’s chatty anecdotes are just as delightful as the recipes and handy tips. This is a must-have for pasta enthusiasts.”—Publishers Weekly
“Recommended for its versatility, humor, and general deliciousness, this title won’t disappoint pasta lovers looking to learn the craft of Italian cooking or just perk up weeknight meals.”—Library Journal