pasta cookbook

Who is Mateo Zielonka?
Mateo Zielonka is better known to his 900k+ Instagram followers (@mateo.ziolonka) as The Pasta Man. He is a London-based chef, pasta teacher and creator whose culinary philosophy blends visual artistry with disciplined technique. Originally from Poland, he honed his skills at London institutions such as Padella and Polpo before opening his own pasta studio. His earlier books, The Pasta Man and Pasta Masterclass, established him as the go-to name for anyone serious about homemade pasta. Pasta Pronto marks a shift from the intricate and artisanal to the quick, flavour-packed and effortlessly doable.

What is Pasta Pronto’s USP?
Pasta Pronto celebrates speed without compromise. This isn’t about sculpting elaborate pasta shapes (although there are plenty of those on his social media – this post is extraordinary), it’s about getting brilliant pasta dishes on the table fast, without losing the heart or soul of Italian cooking. The book offers 55 recipes that range from quick midweek miracles (20 minutes or less) to slightly slower weekend indulgences, with every dish offering the option of using fresh or dried pasta. This dual approach (fresh if you have time, dried if you don’t) makes the book genuinely flexible. Zielonka also includes thoughtful primers on essential kitchen tools, store cupboard staples, and the art of cooking pasta perfectly.

What will I love?
If your ideal evening involves a bowl of pasta, a glass of wine and minimal washing up, this is the book for you. The recipes balance speed with sophistication: expect comforting dishes made lively with hits of chilli and lemon and silky sauces that come together in minutes. Zielonka writes with quiet confidence; he is never showy, but his generosity and good taste shine through. The photography and styling are elegant yet relaxed, making the food feel invitingly within reach.

Clear sections guide you through kitchen essentials, pantry staples and a concise but thorough pasta masterclass (with vegan and gluten-free doughs included). Step-by-step photo guides to shaping, rolling and cooking pasta are ideal for beginners.

There are also clever serving suggestions peppered throughout such as a peppery rocket and Parmesan salad or a handful of crispy pangrattato, small flourishes that make a simple dish sing. Vegetarian and vegan adaptations are included too.

Is it good bedtime reading?
This is the sort of book you flick through before dinner, or keep propped open on the worktop. Zielonka doesn’t meander into long travel stories or culinary essays, but his short recipe introductions are warm, personal and engaging. He offers just enough backstory or technique insight to feel companionable, without drifting into waffle.

Will I have trouble finding the ingredients?
Zielonka keeps things accessible: olive oil, garlic, pancetta, tinned tomatoes, seasonal vegetables, seafood and herbs you can find in most supermarkets. Occasionally, a recipe calls for a premium cheese or a particular cured meat but they can easily be swapped.

How easy are the recipes to follow?
Zielonka’s instructions are clear and efficient. Each recipe offers the fresh or dried pasta route, ideal for afternoons when you want to make a bit more effort, as well as nights when time and/or energy are in short supply. While a few dishes involve multiple components, none require chef-level prep. This is everyday cooking at its most elegant.

Stand-out recipes?
Spaghetti with Creamy Ricotta and Basil is a soft, velvety twist on pesto that’s light, fragrant and indulgent without being heavy. For something brighter, Spaghetti with Poached Cod, Capers and Lemon delivers the perfect balance of sharpness and silkiness, ideal for summer evenings. Meanwhile, Orzo Salad with Cannellini Beans and Cavolo Nero is a nourishing all-rounder, just as satisfying at the kitchen table as it is packed up for lunch or a picnic. And when comfort calls, Pappardelle with Gorgonzola and Speck is gloriously rich and soothing, especially when paired with Zielonka’s Sautéed Garlicky Broccoli, creating the kind of meal that makes you linger at the table a little longer than planned.

How often will I cook from this book?
This is a book for repeat use, not display. The balance between simplicity and creativity means you’ll find yourself returning again and again, whether for a Tuesday-night Rigatoni with ‘No-Vodka Sauce’ or a weekend treat.

Alongside reliable classics like Alfredo and carbonara, you’ll discover inventive combinations such as Spaghetti alla Tapenade, Farfalle with Fig and Chorizo, and Orecchiette with Broccoli and Anchovy that expand your repertoire.

Any negatives?
The pared-back writing style, while refreshing, might feel a little sparse to readers who enjoy travel anecdotes or deep cultural context. And while 55 recipes cover a lot of ground, you might find yourself wishing for a few more. Still, what’s here feels polished, practical and full of personality.

Should I buy the book?
Pasta Pronto isn’t about perfection or pasta purism; it’s about joy, flavour and achievable food that fits real life. You’ll cook from it often, and with pleasure.

Cuisine: Italian with global flourishes
Suitable for: Time-conscious food lovers seeking flavour-forward meals
Great for fans of: Theo Randall and Tim Siadatan
Cookbook review rating: Four stars
Buy this book: Pasta Pronto by Mateo Zielonka £18.00, Quadrille

This review was written by Freelance Food Writer and Recipe Developer Sophie Knox Richmond. Follow her on Instagram on @sophie_kr_food.

What’s the USP? A very satisfying premise indeed, and more or less what it says on the box: An A-Z of Pasta takes readers through the pasta world via an alphabetical exploration of pasta shapes.

Not all pasta shapes, though – depending on who you speak to, there are anywhere between 350 and 600 varieties out there, and that’s a bit much even those of us who can shovel away pasta like our bodies have mistaken gluten for oxygen. So instead we have an A-Z of (50 shapes of) Pasta, and that’ll do for now.

Who wrote it? Rachel Roddy, who is fast making her name as one of the finer food writers out there. Roddy moved to Rome in 2005 and has been writing about her experiences with food ever since – from blogs to Guardian columns to cookbooks. Five Quarters, her first book, won a couple of awards. She could well be on track for some more with this, her third.

Is it good bedtime reading? Here’s the thing: An A-Z of Pasta is more or less the perfect cookbook. I’m going to get that out of the way now so that we can just sit back and enjoy the rest of this review without anybody stressing about anything. It’s a bloody brilliant book filled with bloody brilliant recipes and it makes for such good bedtime reading I’m half tempted to put up a food-writing shelf in my bedroom specifically for those times when I’m sleepy and I want to think about tomorrow’s dinner. Besides Niki Segnit’s The Flavour Thesaurus and perhaps Samin Nosrat’s Salt Fat Acid Heat I cannot think of a cookbook that reads more satisfyingly than this.

Roddy’s smartest trick here has been fitting a narrative around the pasta shapes she describes. Whilst the alphabetised form of the book allows for readers to readily dip in and out, to find the recipes they want for the shapes they desire, the reward for those who start at the beginning and work their way through all the way from A-Z is a full and rich understanding not just of the making and cooking of pasta, but also the fascinating culture that surrounds it.

We are introduced in turn to the six categories of pasta shapes, from the tiny pastine that are cooked and served in broth, to the strascinati that are formed by being dragged along a surface. Pastas we have already visited are called upon to help explain those we are yet to discover, and history unfurls and repeats itself in different forms and different regions and, most importantly, different delicious dishes.

How annoyingly vague are the recipes? One of the best things about pasta is that it is an incredibly simple dish to create – or better still on a Wednesday night, to buy in. Roddy is very aware of this, and it’s to her credit that a book filled with such love that her reverence never gets in the way of simplicity. There is no judgement to be found for those who prefer to buy dried pasta over making their own – no silly gate-keeping over what is and is not allowed in the world of pasta. Break your spaghetti in half if you find it easier, goddammit.

The recipes themselves echo this simplicity. Measurements and instructions are clear, with timings a little more forgiving to take into account the varying needs of different pasta types.

Will I have trouble finding the ingredients? Even post-Brexit Italian food is European food is British food, and the overwhelming majority of ingredients are easily sourced from your local supermarket or even the cornershop over the road in many cases. Occasionally a more traditional Italian ingredient will pop up – guanciale makes a few appearances – but Roddy offers simple and accessible alternatives in these cases.

How often will I cook from the book? How often do you eat pasta? For me the answer to both these questions looks to be set for the foreseeable future as ‘two to three times a week’. We love pasta in the UK. As one of the quickest and most satisfying midweek dinner options we let it fill our diets, and I can’t be the only person who looks at his meal plans for the week and thinks ‘right, maybe not quite so much pasta, though’.

The biggest problem with pasta, in fact, is that it’s so easy to turn into a meal that we tend to fall into repetitive patterns, or allow ourselves to be satisfied with a jar of Dolmio dumped over some penne and a few cut up sausages. Which is silly, really, because so many fantastic and flavoursome dishes can be knocked together in more or less as much time as it takes for the pasta to boil.

An A-Z of Pasta is the perfect solution to this. There are quick and delicious dishes to suit every season here, from the cosy alfabeto Chicken Broth that will see us through the long winter ahead to Fresh Capelli d’Angelo with Prawns and Lemon that’ll take less than five minutes to cook and offer a bright burst of flavour on a summer’s day.

Killer recipes: All of it. Damn near every single thing. I cooked the Bucatini all’Amatriciana for my visiting parents and I think they finally believe that I, their married 33 year-old son, will be able to survive in the world. There’s a Fregula with clams or arselle that looks so good I’m convinced you could make a living by starting a restaurant and serving nothing else. The Tagliolini with chanterelles and datterini tomatoes would guarantee a marriage proposal on a second date, and the Pappardelle with duck is enough to have you call the wedding off just so you never have to share your food again.

It’s impossible to narrow down the best dishes here, simply because there is so much variety, and so much temptation that your favourites might vary from day to day, and mood to mood. Today the ultimate comfort food that is roast chicken served atop orzo that has been cooked in its juices, tomorrow the lightness of farfalle served with smoked salmon and mascarpone.

Should I buy it? It’s very rare that a cookbook offers such universally loveable dishes that it can, without hesitation, be suggested to one and all. And… well, this isn’t an exception. Look, if you have problems with gluten, An A-Z of Pasta is not going to be a big priority for you. But for everyone else, this book is a solution to a thousand different questions. What can I have for dinner if I want to be eating in twenty minutes time? What can I serve guests at my dinner party that looks and tastes impressive, but won’t cause me to have a nervous breakdown whilst I prepare it? What can I ask for this Christmas whilst simultaneously gifting to every single family member I’ve ever seen consume even a single strand of spaghetti? Here you go. Your answer is here.

Cuisine: Italian
Suitable for: Beginner and confident home cooks
Cookbook Review Rating: Five stars

Buy this book
An A-Z of Pasta: Stories, Shapes, Sauces, Recipes
£25, Fig Tree

Review written by Stephen Rötzsch Thomas a Nottingham-based writer. Follow him on Twitter and Instagram at @srotzschthomas

This book has been shortlisted for the Andre Simon Food Award. Read more here.

Tag: pasta cookbook

An A-Z of Pasta by Rachel Roddy