This is the first pasta book that I have bought and I bought it alongside a pasta machine, which I have used a couple of times. Having read through the book I am now excited about trying all the recipes, which cover all elements of pasta making. I am really pleased to see some examples of using pasta for deserts which is something I had not thought of before. The trick with this book, and any other I suppose, is not to just look for a recipie to slavishly adhere to but to try your own using the book as a guide. Pasta is so versatile that you can do this. As for actually making pasta, the book covers it well - that is all there is to it, there are no hidden tricks and those who are looking for more detail can stop looking. One good tip I got from a chef, if you are making pasta which you will then cover in sauce, such as spaghetti, then a great way to make the sauce stick to the pasta is to use semolina, instead of flour, as a dusting when rolling it out. The coarse nature of the semolina will help the sauce coat the pasta (make the pasta in the normal way first though!).
Overall a good book and I am glad that I bought it.