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Pasta [Hardcover]

Theo Randall
4.4 out of 5 stars  See all reviews (16 customer reviews)
RRP: 20.00
Price: 13.40 & FREE Delivery in the UK. Details
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Book Description

24 Jun 2010

This friendly, accessible and stylish cookbook from a master chef will prove indispensable for all who love unfussy yet utterly delicious food. Simplicity is the keynote in this handsome recipe book, imbued with the flavours of the Italian countryside. For too long the ingredient in the store cupboard brought out for last minute dinner emergencies, pasta - inexpensive, ever versatile and often underestimated - lends itself to hundreds of fresh and different creations, especially when handled by the truly talented Theo Randall. He believes that the best pastas are the simplest: a plate of tagliatelle with butter and Parmesan can be just as magnificent as a ravioli stuffed with sweet potato and fennel.

In Pasta Theo Randall brings us a mouthwatering collection of 110 recipes, all within the reach of the keen cook. Using a mix of fresh and dried pasta and the freshest ingredients according to the season, Theo presents a wide variety of dishes, many achievable in minutes. From Taglierini with Peas, Prosciutto and Parmesan to Linguine with Pesto, Potato and Green Beans, to Pansotti with Sheep's Ricotta and Walnut Pesto, and Cappaletti with Slow Cooked Veal and Pancetta there is a dish to please everyone. Pasta is destined to become a kitchen classic.

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Product details

  • Hardcover: 224 pages
  • Publisher: Ebury Press (24 Jun 2010)
  • Language: English
  • ISBN-10: 0091929008
  • ISBN-13: 978-0091929008
  • Product Dimensions: 24.6 x 19 x 2.3 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Bestsellers Rank: 82,168 in Books (See Top 100 in Books)

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Product Description


"This is one of my favourite books of the year, and a must-have for any pasta lover. Theo's cooking is sublime" (Jamie Oliver)

"Theo's food is a manifestation of his character. Practical, gutsy, intelligent, original and utterly charming. It's also very tasty..." (William Sitwell)

"Some of the finest pasta I have had outside of Italy" (Matthew Fort)

"This book is the best way to learn, from scratch, the intricacies and subtleties of a simple plate of pasta" (Time Out)

"There is scarcely a recipe you don't want to try" (You Magazine, Mail on Sunday)

Book Description

The first cookbook from the man who was head chef at the River Cafe for 10 years

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Customer Reviews

4.4 out of 5 stars
4.4 out of 5 stars
Most Helpful Customer Reviews
15 of 16 people found the following review helpful
5.0 out of 5 stars Pasta by Theo Randall 25 Jun 2010
I decided to order this book after seeing Theo on Saturday Kitchen. The three week wait for the publishing date was well worth it as this is an excellent book if you want to have simple and authentic Italian pasta dishes.
The book is well organised with chapters about fresh and dried pasta, tomatoes, vegetables, fungi and fish through to meat poultry and game. It offers pasta dishes to meet all tastes and I have enjoyed reading and making some of the dishes and I look forward to more.
And I think this book would have been even better had Theo included more on suppliers and where to source some of the best quality tomatoes etc. All the same it is an excellent production and the first to motivate me to writing a review. Enjoy.
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6 of 8 people found the following review helpful
Format:Hardcover|Verified Purchase
Many of my pasta students have waxed lyrical about Theo Randall, his work when he was a chef at The River Cafe for ten years, and his continuing success now that he runs his own restaurant at The Intercontinental Park Lane. "Tissue paper thin pasta" they said, "fillings that melt in your mouth", "tagliatelle the colour of canary wings". In short, enough accolades and gushings to make even the most recalcitrant sceptic order this tome and analyse its contents.

I love it. It's bright, beautiful, intelligent and, above all, personal. There are too many pasta books in the world, there are far too many italian cookery books, we do not need more, I hear readers cry, and yes, you are right. I just finished reviewing "The Geometry of Pasta" by Jacob Kenedy and Caz Hildebrand only five minutes ago, surely? But I will let this book squeeze through the "Buy Me Ticket Barrier", because I think the author is an engaging, bright and friendly spark in the testosterone-fuelled, ego-centric galaxy that is High Chefdom. In fact, anyone can learn to make pasta from this book, as it celebrates its simplicity above all. Theo gives a short, instructive masterclass on the basics, bricks and mortar of ingredients, equipment and methodologies. Then he goes straight into sauce sections: all seasonal vegetables, fungi, fish, seafood, meat, poultry, game and cheese. He de-mystifies and enthuses, introducing, I think, many more pasta fans to the joys of homemade pasta and sauces, away from the ready meal chiller, and back to the kitchen hearth. Well done Theo, this is a good homecook's reference point.
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3 of 4 people found the following review helpful
4.0 out of 5 stars Good, but not perfect 18 July 2012
By Spyros
We cook a lot at home and we love pasta in particular, so we decided to add this book to our collection. Overall the book is nice, the recipes are interesting and inspiring and we have tried almost half of them with great success. We have benefited a lot by following the consistent throughout the book advice to finish the pasta in the sauce for 2 minutes or so.

But there are some important missing items in the book:
1. The fresh egg pasta recipe is rather non-existent. It is very brief and doesn't go into details about the process and furthermore, we never managed to get it to work with the proportions suggested. We have settled with a much more manual but consistent approach into making our own dough, before rolling it out in a machine.
2. The recipes are also not very detailed. It could be that this was the intention of the author anyway, to inspire people to experiment and change them (which is more than welcome), but in many cases, it feels like important parts of the procedure are missing.

In a nutshell: The book will give you inspiration, but will not help much in teaching you any cooking techniques. And btw, most of the recipes appear in the first River Cafe Cook book - slightly changed here.
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4.0 out of 5 stars Great 12 May 2013
By yummy!
Format:Kindle Edition|Verified Purchase
I've really enjoyed this book. The pasta dough recipe works well (this was my first attempt). And the sauce I made from the recipe was spot on. Looking forward to trying more.

My only observation, I'd like more photo's and a little more detail in the recipes for a novice.

However enjoy!
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5.0 out of 5 stars Theo Randall 23 Mar 2013
By L. Law
Format:Hardcover|Verified Purchase
I consider myself a novice cook. Always open cook books with a degree of trepidation but no such worries this time round. This book is a work of someone who has clearly given a great deal at pitching these receipes at a level where novice to professional can glean something from the receipes in their day-to-day cooking. Brilliant and simple and fun and most important of all really useful cookbook.
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5.0 out of 5 stars One of the best Pasta cook books ever 16 May 2012
Format:Hardcover|Verified Purchase
An absolutely wonderful cook book. I liked it so much I bought a copy for 2 other people as gifts and both love it. As I grow my own veg I find myself browsing the book whenever something is ready in the garden and it never fails to deliver something tasty to eat. An excellent pasta cook book, I highly recomend it to anyone who wants to expand their pasta repotoire.
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10 of 14 people found the following review helpful
3.0 out of 5 stars Book review 17 Aug 2010
By aslan
I eagerly awaited this book but have to say it hasnt fulfilled my expectations. Yes there are many wonderful pasta recipes in here, but if you, like me, were hoping for some solid tips on making your own fresh pasta at home, which was something I heard Theo Randall TALK A LOT ABOUT on his video promo for the book, then you will be very disappointed!! I make a lot of fresh pasta at home, and have learned the hard way lots of Must Do's and Donts. No such advice in this book, just the usual mix dough, roll, cut and cook. I had hoped for more. But the recipes are very tasty
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Most Recent Customer Reviews
5.0 out of 5 stars Fantastic!
Having been to Theo's restaurant before and loving his dishes, I was keen to try and replicate some of them at home. Read more
Published on 26 April 2011 by S. Schmandin
3.0 out of 5 stars Luisa
It's a good pasta book, but actually, it wasn't what I was looking for.
I was expecting a book full of different pasta dough recipes, but it turned out to be full of pasta... Read more
Published on 16 Mar 2011 by Luisa Martinez Prieto
4.0 out of 5 stars Nice Book
This book is really nice it has great ideas for pasta dishes as sometimes you just want to do something different and this gives great ideas.
Published on 12 Nov 2010 by E. Frisoli
5.0 out of 5 stars Sumptuous Pasta Dishes that you would Love to Eat
This book comprises of sumptuous pasta dishes that you can create at home for your family and friends. Read more
Published on 29 Oct 2010 by Sofia
5.0 out of 5 stars Simple, great tasting and easy recipes for sophisticated Italian meals
Absolutely loved this book - the recipes are simple and easy to follow, Theo's enthusiam for all things Italian is infectous and each recipe I have tried has been delicious. Read more
Published on 4 Oct 2010 by radioactive_tiger
4.0 out of 5 stars Simple but Surprising
As a fan of Italian cooking - and out of curiosity as Theo Randall seems like a decent sort on TV - I gave this book a go. Read more
Published on 30 Sep 2010 by L. A. Ellett Iolite
5.0 out of 5 stars Absolutely brilliant
Lots of really quick and tasty recipes. Theo does go through making fresh pasta the majority can be made with shop bought pasta.
Published on 22 Aug 2010 by Pdl123
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