One of the world's most popular foods, pasta comes in nearly as many forms as there are people who love it. In this volume of Williams-Sonoma's Mastering series, you'll learn to prepare homemade pasta in its myriad incarnations – from fettucine, lasagne and ravioli to soba noodles, potstickers and pad thai. A unique cooking-class format makes it feel as though there's a veteran chef working at your side every step of the way. The book's more than 50 recipes are divided into three sections – fresh pasta, dried pasta, and noodles and dumplings – then further broken down into master recipes and variations. Each combines detailed instructions with clear, step-by-step photographs that show you exactly what to do at every stage of preparation. You'll learn a variety of key techniques, while receiving a thorough overview of ingredients and equipment. A troubleshooting section helps you avoid (and repair) common mistakes; a glossary defines all essential terms. Hardcover, 144 pages.