Beard on Pasta

First edition (1983) copy of Beard on Pasta by James Beard This book does for pasta what Beard on Bread* did for bread: everything. James beard tells you in the most delicious terms exactly what you need to know about making good pasta, about cooking it, saucing it, stuffing it and serving it forth.  Beard himself calls this "a book of good times o have with pasta," and he encourages experimentation. But first the fundamentals: he explains step by step how to make perfect fresh pasta, both hand-mad and machine made (with no-nonsense assessments of the fully automatic pasta makers). He gives recipes for plain doughs, whole wheat, spinach, tomato, beet, basil, and avocado doughs, He discusses commercial pastas, American imported (often much better than inferior fresh), and Oriental varieties. He gives a lexicon of cheeses that go with pasta; hard-grating types (with good substitute recommendations for exorbitantly priced imported Parmesan), fresh and nutty cheese, bland varieties for bel