Pasta from the Dough

Nothing beats homemade fresh pasta! With just a few ingredients, you can easily make a dough that can become all sorts of pasta varieties, such as tagliatelle, orecchiette, and busiate. How do you make delicious potato gnocchi from scratch? This and 40 other ready-made recipes are included in Pasta From the Dough. In addition, there is a pasta school for classics and favourites alike – think spaghetti alle vongole and cacio e pepe – and regional

specialities like tagliatelle con cozze alla taratina. Filled pasta dishes, pasta bakes and ravioli with ricotta and eggs to lasagna with mushrooms.

Chef Samantha Santambrogio-Öberg was born in Milan and moved to Sweden in 1996. She works with her passion – Italian food and culture and runs the Italian cookery company Al Dente in Stockholm, where she offers Italian cooking classes. She has written several cooking books on the Italian kitchen and all its delights.

Matilda Gredfors Andersson

Agency Administrator

matilda.gredfors.andersson@bonnierrights.se

+46 765 26 10 10

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