Al dente as f*ck

Bruna Bonaca and Emanuele Mazzaroppi have pasta in their DNA. Their résumés read like a Michelin-star constellation: Gordon Ramsay *** (London), Le Calandre *** (Padova), Tetedoie * (Lyon), Pure C ** (Cadzand), De Jonkman ** (Bruges), and more. What started as a passion project quickly turned into Pastology, a full-blown pasta movement with a devoted global fanbase. With one viral video after another and over 260K international followers on Instagram, Pastology has become a cult favourite. They now supply handmade pasta to top chefs and ship directly to pasta-hungry foodies at home. Even their merch is a hit from the U.S. to Australia. Winners of the 2024 Gault&Millau Culinary Innovators Award and featured in numerous magazines, Bruna and Emanuele are not just making pasta—they’re changing the game.

• P. 7 You’ll never look at store-bought pasta the same way againP. 11 How two chefs got stuck indoors and decided to change the pasta gameP. 17 A brief – and brutally honest – history of pastaP. 27 Why making pasta by hand is a power move and how to not suck at itP. 33 The holy trinity of pasta mother doughsP. 43 A very biased guide to pasta shapes by dough typeP. 59 How to not ruin everything you just madeP. 63 Traditional recipes – just not like your nonna made themP. 105 Modern recipes – think Italian but jet-laggedP. 147 How to sauce up store-bought pasta, if you mustP. 159 List of recipes & Index of ingredients