Extruded, stuffed, rolled, pinched into little doves—Marc Vetri, the James Beard Award-winning maestro behind Philly's Italian restaurant empire, is out to teach home cooks about the joys of making pasta from scratch in his latest carbo-loaded cookbook. Yes, there are 10 recipes for egg yolk dough, but don't get overwhelmed just yet: Vetri's eye for detail means less guesswork on your end. He helps you with everything from picking the right cheese for your ravioli to making a hefty, chewy vessel for the fiery pepper-laden ragù you've been slaving over.

More of spring's best new cookbooks right this way.

Price: $30