Even if you haven't landed one of the coveted internships in the
kitchen at the American Academy in Rome, you can have a
behind-the-scenes tutorial in the way that pastas and sauces are
made in its kitchen. The recipes in 'Pasta' are arranged in the
same order as the interns are taught to make them, from simple to
more complex, and are organized the way Italians think about pasta,
not only as fresh or dry but by the base of the sauces (oil,
tomato, meat, and vegetable).
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