Simple Pasta by Odette Williams (PREORDER)

Fresh pasta has a reputation for being fussy. Odette Williams would like a word.

The author of Simple Cake, Williams brings the same easygoing approach to pasta. There are just three base doughs, and they open up endless possibilities. Roll, cut, fill, repeat. Or grab a box of store-bought when Tuesday calls for it. No judgment here.

The recipes mix new favorites with beloved classics: Beet and Carrot Agnolotti with Sage-Hazelnut Butter, Creamy Wild Mushroom Gnocchi, Beef Short Rib Ragù with Pappardelle, Crispy Italian Sausage and Broccolini Orecchiette, plus Roman staples like cacio e pepe and carbonara. Sides, drinks, desserts and seasonal menus round out the table, so it feels like a lazy Italian summer lunch, even on a weeknight.

Inside you'll find:

• Three versatile base doughs, with store-bought always welcome
• Filled pastas, gnocchi, Roman classics and hearty ragùs
• Seasonal menus built around produce at its peak
• Sides, drinks and desserts to round out the meal

Named one of the best cookbooks of the year by The New York Times and Epicurious. Pasta night, minus the pressure.

*QB Cookbook Club Pick: This book was chosen for our March-April 2027 Italian cookbook club selection, where we’ll cook 1 recipe each week from the book. Learn more about the QB Cookbook Club.