Author(s): Andreas Papadakis

Food & Drink | Mediterranean

'If you have ever wanted to get into making pasta this book is for you. I love it.'
Brigitte Hafner, Tedesca Osteria
'A must own for any pasta aficionado you know.'
Melissa Leong, writer, television host
'Tipo 00 is one of my favourite places in the world.'
Marco Pierre White

Greek chef Andreas Papadakis opened his tiny, cultish Melbourne pasta bar because he couldn't find what he wanted: an exceptional bowl of pasta made with the very best ingredients and served all day. He was obviously on to something because word spread fast and soon pasta Melbourne food people and out of towners in the know quickly formed a queue at Andreas Papadakis's tiny city eatery when word of his astonishingly good pasta got out.  What could this unassuming Greek chef's secret be, they wondered - he's not even Italian! 
A decade on, Andreas welcomes loyal fans and readers into the Tipo 00 vault and shows them how it's possible to recreate the magic at home. He has documented more than 80 recipes that embody the best of Tipo 00 and the ethos that drives it, and demonstrate why a booking remains a coveted thing.
All the favourites are here, from asparagus ravioli with parmesan cream to cocoa paccheri with pine mushrooms and pine nuts to gnocchi with duck and porcini ragu, to the famously delicious tipomisu dessert and a fast version of everyone's favourite focaccia. Plus lasagne, lessons in the art of the dough, why spaghetti is (unequivocally) the King of Pasta ... and much more. The restaurant - named for the one true pasta flour - has always been about good food first, community, excellent wine and true hospitality. You'll find that at the heart of Tipo 00 The Pasta Cookbook too.

.   Covering different fresh pasta techniques, shapes and sauces, and including step-by steps, Tipo 00, the book, is a masterclass for anyone who wants to revolutionise their pasta game.

Contents: 
How I got here
How to make pasta
Pasta for One
Long pasta
Why Spaghetti is the King of Pasta
Pasta, filled and shaped
Luke's Guide to Pasta & Wine Matching
Risotto
Home classics
Midnight Spaghetti
Not pasta
Tipomisu and other desserts
Basics and other essentials

Author Biography: Greek chef Andreas Papadakis was at the top of his game when he left the world of fine dining seeking a more relaxed, more fun and affordable approach to food. A restaurant where the focus was as much on the ingredients as technique. He spent an inordinate amount of time eating out and, after failing to find an excellent bowl of pasta in Melbourne that wasn't being served in an expensive, upmarket restaurant, saw the pieces of his puzzle coming together. This was a light bulb moment that threw light on a lifetime of influences and experiences - from childhood summers in Crete to cooking in Santorini and Paris, to regular trips into Italy on his motorcycle to eat pasta, and a stint running a restaurant in New Zealand. He opened the tiny, perfectly formed Tipo 00 on Melbourne's Little Bourke Street in 2014 to critical and popular acclaim that endures a decade on (just try getting a booking!). The opening of Italian-influenced restaurants Osteria Ilaria and Figlia followed, with equal success. Andreas still rides a motorbike and still consumes an inordinate amount of pasta, grateful for the sweet spot of doing what you love and loving what you do, everyday.