Tortelloni in brodo, wan-tan, Swiss pizocceri: all of it is pasta! Both China and Italy claim to be the inventors of pasta, and both cuisines have had a long lasting influence. But pasta is found all over the world. Through their recipes, Gunter Beer and Patrik Jaros tell of the journey of pasta and its rise to fame in gourmet cuisine. This book shows you pasta in all its aspects, from classic Italian and Asian recipes to Euroasian fusions and variations from the Pacific, including noodles in a coffee and cardamom sauce. Book jacket.