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| If You Knew Pasta Like I Know Pasta | |
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| Living in the Pasta | |
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| Who Invented the Noodle? It's a Slippery Question | |
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| Macaroni Madness | |
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| The Simple Secrets of Cooking Pasta | |
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| Water Water Everywhere | |
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| Expanding Pasta's Horizons | |
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| Get Potted | |
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| The Non-Ingredient Ingredients | |
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| Rock of Ages | |
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| Acqua: Water | |
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| Taking the Plunge | |
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| Per Cucinare la Pasta Corta: Cooking Short Pasta | |
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| Per Cucinare la Pasta Lunga: Cooking Long Pasta | |
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| Per Cucinare la Pasta Fatta in Casa: Cooking Homemade Pasta | |
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| Your Everyday Noodle | |
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| A Special Flour | |
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| Pasta Production | |
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| Branded for Life | |
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| Made in the USA: Is American Pasta Really Superior? | |
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| Artisanal Pasta | |
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| To Your Health | |
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| What Shape Is Your Noodle? | |
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| Matchmaker, Matchmaker | |
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| The Parmesan Question: It Doesn't Make Everything Better | |
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| The Birth of Parmesan | |
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| What's Up, D.O.C.? | |
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| Making the Big Cheese | |
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| Picking Parmesan | |
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| Making a Home for Cheese | |
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| Putting Parmesan to Work | |
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| Eat It Raw | |
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| Altri Formaggi: Other Cheeses | |
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| Get Cooking | |
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| Saucy | |
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| Olive Oil: More Than Just Popeye's Girlfriend | |
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| Olive Oil: An Amazing Fruit Juice | |
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| It's Ancient History | |
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| We Do as the Romans Did | |
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| The Oliver Doesn't Fall Far from the Tree | |
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| An Oil to Avoid | |
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| Dubious Virginity | |
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| Go the Extra Mile | |
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| You Can See Clearly | |
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| Color Me Green or Mellow Yellow | |
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| Under Pressure | |
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| What Price Virginity? | |
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| How to Keep a Virgin Happy | |
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| Pour Away! | |
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| Say "Olive You" to Your Body | |
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| Get Cooking | |
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| Oil: The Quickest and Easiest Italian Pasta Dishes | |
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| To Market, To Market | |
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| The Perfect Foil for Oil | |
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| So Simple, So Good | |
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| You Say Tomato | |
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| The Golden Apple | |
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| Off the Vine | |
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| Off the Shelf | |
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| Peel a Meal | |
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| What a Strain! | |
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| The Plot Thickens | |
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| Off Your Stove | |
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| More Than One Way to Skin a Tomato | |
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| Don't Strain Yourself | |
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| Pastabilites | |
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| The Mother of All Pasta Sauces | |
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| Know Your Tomatoes | |
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| On the Burner | |
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| Planning Ahead | |
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| Methods for Tomato Sauces | |
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| Cream Sauces: The Most Luxurious of Italian Dishes | |
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| He Ain't Heavy | |
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| Cream's No Crime | |
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| Cream Dreams | |
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| Pasta + Soup = Comfort2 | |
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| Pasta Goes for a Swim | |
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| Savory Italian Soups | |
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| Brilliant Broth | |
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| Full of Beans | |
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| Soup Secrets | |
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| Recipes | |
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| Something in the Oven: Baked Pasta | |
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| Baking without Shaking | |
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| Baked Pasta Equipment | |
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| Lovin' the Oven | |
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| Rolling Your Own | |
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| Fresh Pasta: Why Go to All This Trouble? | |
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| A Place Pasta Calls Home | |
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| Are You My Pasta? | |
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| There's Nothing Like Homemade | |
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| Noodling Around | |
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| Pasta Overboard! | |
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| Stuff It | |
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| Baked and Bountiful | |
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| The Outsiders | |
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| You Are a Pasta Machine | |
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| Arming Yourself for the Pasta Battle | |
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| Getting Cranky | |
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| Man and Machine | |
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| Pasta Robots | |
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| What's Out There? | |
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| How Does It Work? | |
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| Egging Ourselves On | |
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| Le Uova: Eggs | |
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| Size Does Matter! | |
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| Making the Grade | |
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| Incredible and Edible, Too | |
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| La Farina: Flour | |
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| Measure for Measure | |
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| L'Impasto: The Dough | |
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| In the Palm of Your Hand: Mixing and Kneading Pasta Dough | |
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| Extras! Extras! | |
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| La Sfoglia: The Sheet | |
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| Pinning It Down | |
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| Flat as a Board | |
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| Tagliare: Cutting | |
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| The Kindest Cut | |
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| Smooth as Pasta? | |
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| Extrude, Dude | |
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| Saving Pasta for a Rainy Day | |
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| A Few Recipes for Fresh Pasta | |
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| Filling Out: Stuffed Italian Pastas | |
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| Tricks of the Trade | |
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| Other Handmade Pasta | |
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| The Runners-Up | |
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| A Nod to Various Italian Noodles | |
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| Asian Noodles | |
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| A Pan-Asian Panorama | |
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| An Asian Fantasia | |
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| Noodles Go Soft | |
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| Boiling Noodles | |
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| Boiling Noodles to Be Stir-Fried | |
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| Boiling Japanese Noodles | |
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| Soaking Noodles | |
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| Frying Noodles | |
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| Browning Noodles | |
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| Reheating Asian Noodles | |
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| Keep It Flexible | |
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| How to Stir-Fry | |
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| Noodles in Chinese Cooking | |
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| More Than Lo Mein: Chinese Noodles | |
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| Going for a Wok | |
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| Chinese Chewables | |
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| Serenity in a Bowl: Japanese Noodles | |
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| Soba, So Good | |
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| You Do Udon | |
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| That's Not All, Folks | |
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| Bow Down to Noodles | |
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| Everybody's Got a Noodle | |
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| Thai Me Up | |
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| Slurping It Up: Noodles from Other Asian Countries | |
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| Vietnamese Victuals | |
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| Philippines | |
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| Indonesia | |
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| Malaysia | |
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| Strange Food in a Strange Land | |
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| No Longer Greek to You | |
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| Laid Back Greek Pasta | |
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| Greek Eats | |
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| The French Do It, The Germans Do It, Even The Spanish Do It | |
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| Cleverly Continental | |
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| Provencal, But Not Provincial | |
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| A Kreplach By Any Other Name.... Ashkenazic Jewish Noodles | |
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| A History of Movement | |
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| Is It Kosher? | |
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| Ashkenazic Pasta | |
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| The Couscous Coup: North Africa's Pasta | |
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| Couscous: Pasta or Grain? | |
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| Couscous Concoctions | |
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| Ingenuity Strikes: Pasta in the United States | |
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| Pasta, American Style | |
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| Amber Waves of Grain | |
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| Yankee Doodle Style | |
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| Stuck a Feather in His Hat and Called It What? | |
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| Pasta By Special Delivery: Mail-Order Sources | |
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| Kitchen Tools and Techniques | |
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| Additional Sources | |
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| Index | |