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Recipe: Mint Pappardelle with Morels from Marc Vetri's JBF Award–Nominated "Mastering Pasta" Cookbook

Maggie Borden

April 26, 2016

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Photo: Ed Anderson

JBF Award winner Marc Vetri has a noodle for noodles. The pasta professional has won accolades and leagues of fans for the vibrant regional Italian cooking at his Vetri Family restaurant group in Philadelphia, and recently divulged his dough dos and don’ts in his new cookbook, Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto, which was written with David Joachim and nominated for the JBF Award for Cookbook: Single Subject. Covering over 30 types of pasta dough from egg yolk to flavored pastas like this perfect-for-spring Mint Pappardelle with Morels, Vetri’s tome traverses the Italian culinary landscape, providing both traditional and innovative takes to ensure that home cooks always have a pot of boiling water on the stove. Get the recipe.

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Learn more about the 2016 James Beard Awards.

 
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram.