The book Pasta Masterclass (French edition) of Mateo Zielonka, published by Hachette Pratique, is a must-see for all lovers of Italian cuisine and of the homemade pasta. A true culinary reference, it guides step by step in the delicate art of making fresh pasta.

The art of homemade pasta

Known as L'homme à pâtes On Instagram, Mateo Zielonka shares his expertise and spectacular creations in this generously illustrated book. Thanks to his clear instructions and his step-by-step photos, you will learn to master more of 30 types of pasta rolled, stuffed or filled, as well as its famous colorful pasta that contribute to the success of its publications.

An educational and gourmet book

The book is designed as a true masterclass :

• Sections "how to do"detailing each type of pasta."

• Of QR codes integrated that link to explanatory videos.

• More than 40 recipes for sauces, toppings, and fillings to accompany your creations.

Each recipe highlights the beauty and meditative simplicity of artisanal preparation, while revealing the richness of Italian flavors.

A beautiful and practical coffee table book

Bound and richly illustrated with full-page photographs, Pasta Masterclass is both an educational tool and a culinary art book. It allows you to appreciate each step of the preparation while inspiring you to recreate these generous and authentic dishes at home.

For whom ?

• Enthusiasts of Italian cuisine.

• Hobbyists wishing to start making homemade pasta.

• Chefs in search of creative inspiration and original recipes.

With Pasta Masterclass, Let yourself be guided by the expertise of a master and explore the infinite richness of fresh pasta.

Characteristics

• Title : Pasta Masterclass

• Author : Mateo Zielonka

• Editor : Hachette Practical

• Publication date : April 3, 2024

• Language : French

• Format : Connected

• Number of pages : 255

• ISBN : 978-2-01-726639-6

• EAN13 : 9782017266396

• Dimensions 25.6 x 19.4 x 2.8 cm

• Weight : 1070 g

Meeting with Mateo Zielonka, chef

In just 11 years, this entirely self-taught individual has made a name for himself, " L'homme à pâtes ", and over 812K followers on his Instagram account. In London, in the Soho district, "his" restaurant 180 The Strand is always bustling. On the occasion of the release of his second book, Pasta Masterclass, in France, we reflect with this extraordinary chef on his meteoric rise and, beyond that, his passion for pasta...

 
How did you come to cooking? In Poland, your home country, did you already cook as a child ?

Not really. Even though I have always been drawn to food, I didn't cook much or at all. At 17 or 18, I started watching The Sopranos. More than America or the mafia stories in the background, I was captivated by all the dining scenes, both in and out of restaurants. So much so that my brother gave me the cookbook from the series. However, at that time, I was still living in Poland. Most of the required ingredients were unavailable there... No, it took going to England for me to take the plunge. When I was 22 or 23, I joined my best friend there for vacation. After just two days, I was offered a job as a dishwasher. "What if I changed my life!?" At the time, I was a personal assistant to businessmen and other influential people. I resigned, and that's when my culinary adventures began: on the dishwashing side, 11 years ago now.

Switching from dishwashing to pasta making must not have happened with the wave of a magic wand...

No, indeed. I took on various positions in different establishments, learning the trade little by little, year after year. Until about 7 years ago, the opportunity to make a fresh pasta dish came along. It was a first for me. I loved it. Preparing a dough, shaping it... The process is so incredible (...)
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Find the full interview here