Theo Randall, who served his apprenticeship with Max Magarian in London and Alice Waters in San Francisco, was head chef at the Michelin-starred River Cafe for ten years. He now runs his own restaurant, Theo Randall at the InterContinental Park Lane, in London, and has earned unparalleled rave reviews from critics and food-lovers. A natural teacher, his monthly classes at the restaurant are ever popular and he regularly appears on television shows like Saturday Kitchen. Theo lives in London with his wife and two small children.

"This is one of my favourite books of the year, and a must-have for any pasta lover. Theo's cooking is sublime" -- Jamie Oliver "Theo's food is a manifestation of his character. Practical, gutsy, intelligent, original and utterly charming. It's also very tasty..." -- William Sitwell "Some of the finest pasta I have had outside of Italy" -- Matthew Fort "This book is the best way to learn, from scratch, the intricacies and subtleties of a simple plate of pasta" Time Out "There is scarcely a recipe you don't want to try" You Magazine, Mail on Sunday

Theo Randall, who served his apprenticeship with Max Magarian in London and Alice Waters in San Francisco, was head chef at the Michelin-starred River Cafe for ten years. He now runs his own restaurant, Theo Randall at the InterContinental Park Lane, in London, and has earned unparalleled rave reviews from critics and food-lovers. A natural teacher, his monthly classes at the restaurant are ever popular and he regularly appears on television shows like Saturday Kitchen. Theo lives in London with his wife and two small children.

"This is one of my favourite books of the year, and a must-have for any pasta lover. Theo's cooking is sublime" -- Jamie Oliver "Theo's food is a manifestation of his character. Practical, gutsy, intelligent, original and utterly charming. It's also very tasty..." -- William Sitwell "Some of the finest pasta I have had outside of Italy" -- Matthew Fort "This book is the best way to learn, from scratch, the intricacies and subtleties of a simple plate of pasta" Time Out "There is scarcely a recipe you don't want to try" You Magazine, Mail on Sunday

Theo Randall, who served his apprenticeship with Max Magarian in London and Alice Waters in San Francisco, was head chef at the Michelin-starred River Cafe for ten years. He now runs his own restaurant, Theo Randall at the InterContinental Park Lane, in London, and has earned unparalleled rave reviews from critics and food-lovers. A natural teacher, his monthly classes at the restaurant are ever popular and he regularly appears on television shows like Saturday Kitchen. Theo lives in London with his wife and two small children.

"This is one of my favourite books of the year, and a must-have for any pasta lover. Theo's cooking is sublime" -- Jamie Oliver "Theo's food is a manifestation of his character. Practical, gutsy, intelligent, original and utterly charming. It's also very tasty..." -- William Sitwell "Some of the finest pasta I have had outside of Italy" -- Matthew Fort "This book is the best way to learn, from scratch, the intricacies and subtleties of a simple plate of pasta" Time Out "There is scarcely a recipe you don't want to try" You Magazine, Mail on Sunday