Basic Pasta Dough Flour Mix

If you don’t buy this book, the ter­ror­ists win. Even worse—you won’t know how to make great pas­ta.

Yer Basic 8‑Yolk Pasta Dough

Tired of karaōke pas­ta? Here’s how to pro­mote your pas­ta from a resound­ing “meh” to GREAT pas­ta!

American Chop Suey

All chop suey is Amer­i­can chop suey: Chop suey was (prob­a­bly) invent­ed in New York City in 1896. Oh well.

Sauce. Alfredo Sauce. Stirred, Not Shaken

You can call this Super­nat­ur­al Elf Coun­selor Sauce if you want, but that’s too sil­ly for me.

Hifalutin Mac & Cheeses

Any­body can make Krapft Mac & “Cheese.” This stuff is so good it takes four REAL cheeses.

Cavatappi Pomodoro

Cavat­ap­pi: The pas­ta for adults.

Cheesy Penne, Bacon and Broccoli

Pas­ta, cheese and bacon: Enough noms that you can for­give broc­col­i’s pres­ence.

BLT Macaroni Salad

Like caviar, but bet­ter. Well, just as yum­my but a lot cheap­er.

Cavatappi & Cheese

This is what ya call Mac & Cheese for grownups.

Bruce Lee Spaghetti

This is sort of stolen from Cal­i­for­nia Piz­za Kitchen’s Kung Pao Spaghet­ti. But it’s Bruce Lee Spaghet­ti because it’s BADASS.