義大利麵統稱Pasta，原意是「經搓揉過的麵糰」，雖然只有麵條與配料的簡單組合，搭配醬汁卻能變化出萬千風情，而這正是義大利麵的美妙之處！

　　義大利麵材料容易準備，作法上也沒有太困難的技巧，但如果想要煮得好吃，仍然大有學問，本書教您各式義大利醬料的美味作法，以步驟圖解，就算是新手也能一學就會。

　　不論是經典的紅醬、白醬、黃醬、青醬、黑醬、清醬或創意的蘋果咖哩醬、檸檬酸辣醬、洋蔥肉汁醬等口味，本書通通收錄，同時說明如何選擇義大利麵、麵條怎麼煮最好吃、香辛料怎麼搭配增添風味，輕鬆做出好滋味的義大利麵！

本書特色

　　介紹形形色色的義大利麵，解說煮麵的技巧要領，和增添風味、提點香氣的各式辛香料，輕鬆做出一盤盤Q彈好吃的義大利麵，滿足挑剔的味蕾。

　　11種義大利麵常用醬料製作剖析，只要按部就班，不管紅醬（番茄醬）、白醬（奶油醬）、青醬（羅勒醬）、黃醬（南瓜醬）、黑醬（黑橄欖醬）、清醬（橄欖油醬）哪種口味，通通輕而易舉。

作者簡介

李建軒 Jian-Hsuan Li

　　得獎經歷
　　2011
　　THERMOS「膳魔師盃」台灣廚神大賽／職業組　銅牌
　　牛頭牌型男主廚&美女廚師美味料理比賽　金牌
　　第一屆統一肉燥料理大賽　金牌
　　2010
　　一禽好友廚藝創意料理大賽／社會組　銀牌
　　2009
　　台北國際食尚秀青年廚師選拔賽　金牌
　　2008
　　第四屆龜甲萬盃廚藝大賽／社會組　銅牌
　　第三屆CamPania坎佩尼亞盃義大利麵創意比賽　金牌
　　2007
　　美國美食創意廚藝比賽　銅牌
　　法國國際美食協會台灣區首屆年輕廚師菁英選拔賽　金牌
　　第三屆龜甲萬盃廚藝大賽／社會　金牌
　　2006
　　中國首屆杭州國際西餐廚藝大賽／西餐三文魚現場烹飪　銅牌
　　中國首屆杭州國際西餐廚藝大賽／西餐牛肉現場烹飪　銀牌
　　中國首屆杭州國際西餐廚藝大賽／西餐展示　金牌
　　FHA新加坡國際烹飪大賽／三道亞洲風味佳餚　銅牌
　　萬家香盃廚藝烹飪比賽　銀牌
　　黃金筍盃烹飪大賽　銅牌
　　2004
　　全國稻香料理米酒烹飪大賽（全國賽）　銀牌
　　全國稻香料理米酒烹飪大賽（北區）　金牌

作者序 Foreword
熱情與堅持的料理之路
A Journey to Culinary World with My Passion and Persistence
Part 1  義大利麵美味祕密
Tasty Tips of Italian Pasta
義大利麵種類花樣多
A Variety of Pasta
Ｑ彈義大利麵這樣煮
Ways to Cook Al Dente Pasta
義麵常用各種辛香料
Frequently Used Herbs and Spices in Italian Pasta Dishes
琳瑯滿目的義麵醬料
Multitudinous Italian Pasta Sauces

Part 2 紅醬──番茄醬
Red Sauce (Tomato Sauce)
波隆那肉醬直麵
Spaghetti with Bolognese Meat Sauce
燉番茄蔬菜螺旋麵
Fusilli with Stewed Tomatoes and Vegetables
番茄鯷魚芥末籽水管麵
Rigatoni with Tomatoes, Anchovies, and Mustard Seeds
番茄鮪魚蝴蝶麵
Farfalle with Tomatoes and Tuna
紅酒番茄牛腩直麵
Spaghetti with Red Wine, Tomatoes, and Beef
地中海酸豆水管麵
Rigatoni with Mediterranean Capers
義式海鮮番茄寬麵
Italian Tomato Tagliatelle with Seafood
義式番茄培根扁麵
Italian Tomato Tagliatelle Nest with Bacon
匈牙利牛肉寬麵
Hungarian Beef Tagliatelle
辣味番茄羅勒墨魚麵
Spicy Squid Ink Pasta with Tomatoes and Basil

Part 3 白醬──奶油醬
White Sauce (Cream Sauce)
奶油培根直麵
Creamy Spaghetti with Bacon
野菇奶油斜管麵
Creamy Penne with Wild Mushrooms
奶油菠菜起司水管麵
Creamy Rigatoni with Spinach and Cheese
奶油金鮭魚卵寬麵
Creamy Tagliatelle with Salmon Roe
燻鮭魚奶油蝴蝶麵
Creamy Farfalle with Smoked Salmon
白花椰奶香菠菜麵
Creamy Spinach Tagliatelle with Cauliflower
奶油燻雞橄欖貝殼麵
Creamy Conchiglie with Smoked Chicken and Olives
奶油蘑菇雞肉直麵
Creamy Spaghetti with Chicken and Meadow Mushrooms
奶油彩椒螺旋麵
Creamy Fusilli with Bell Peppers
總匯海鮮奶油扁麵
Creamy Linguine with Assorted Seafood
奶油蛤蜊蝴蝶麵
Creamy Farfalle with Clams
翡翠鮮菇奶油直麵
Creamy Spaghetti with Emerald-Green Vegetables and Mushrooms
頂尖皇海魚子墨魚麵
Squid Ink Pasta with Luxurious Mullet Roe

Part 4 黃醬──南瓜醬
Yellow Sauce (Pumpkin Sauce)
南瓜海鮮墨魚麵
Squid Ink Pasta with Pumpkins and Seafood
切達起司通心麵
Macaroni with Cheddar Cheese
黃海金沙彩椒菠菜麵
Spinach Pasta with Yellow Sauce
鮮蝦南瓜椰奶水管麵
Coconut-Milk Flavored Rigatoni with Shrimps and Pumpkins
南瓜雞肉螺旋麵
Fusilli with Pumpkins and Chicken Breast
油封蒜頭蔬菜直麵
Garlicky Spaghetti with Vegetables
南瓜蟹肉松子扁麵
Linguine with Pumpkins, Crabmeat, and Pine Nuts
蛋包南瓜乳酪通心麵
Macaroni Omelette with Pumpkins and Cheese

Part 5 青醬──羅勒醬
Green Sauce (Basil Sauce)
松子青醬直麵
Green Sauce Spaghetti with Pine Nuts
青醬海鮮寬麵
Green Sauce Tagliatelle with Seafood
綠海鮮蝦螺旋麵
Green Sauce Fusilli with Fresh Shrimps
青醬雞肉貝殼麵
Green Sauce Conchiglie with Chicken Breast
蛤蜊羅勒斜管麵
Penne with Clams and Basil
青醬奶油鮭魚扁麵
Green Sauce Linguine with Creamy Salmon
漂浮青醬培根直麵
Puffing Green Sauce Spaghetti with Bacon

Part 6 黑醬──黑橄欖醬
Black Sauce (Black Olive Sauce)
橄欖時蔬千層麵
Lasagne with Olives and Seasonal Vegetables
辣味墨魚貝殼麵
Spicy Squid Ink Conchiglie
海陸百鮮斜管麵
Penne with Sea-and-Land Combination
墨西哥辣味黑橄欖直麵
Spicy Mexican Spaghetti with Black Olives
野菇奶香黑橄欖扁麵
Linguine with Wild Mushooms and Black Olives
白翡翠黑橄欖蝴蝶麵
White-Jade Farfalle with Black Olives

Part 7 清醬──橄欖油醬
Plain Sauce (Olive Oil Sauce)
蒜味蘑菇直麵
Garlicky Spaghetti with Meadow Mushrooms
黑橄欖酸豆螺旋麵
Fusilli with Black Olives and Capers
香蒜白酒蛤蜊扁麵
Garlicky Linguine with White Wine and Clams
白酒海鮮寬麵
Tagliatelle with White Wine and Sea Food
香酥堅果仔魚貝殼麵
Conchiglie with Crispy Nuts and Whitebaits
鮮蝦蒜味菠菜麵
Garlicky Spinach Pasta with Fresh Shrimps
蒜香櫛瓜橄欖墨魚麵
Garlicky Squid Ink Pasta with Zucchinis and Olives

Q彈義大利麵這樣煮Ways to Cook Al Dente Pasta煮麵是做出義大利麵的重要第一步。煮義大利麵重要口訣：「鍋大、水多、火大、攪拌」。由這口訣可知在煮麵的時候鍋子要夠大，水就裝的多，並且保持大火煮沸麵條，麵條足以於鍋中盡情奔跑，如此才能保留麵條本身的口感及原味，並且要不時攪拌，才不會使麵條黏鍋或相黏在一塊，煮出Q而不爛的義大利麵。The first important step to cook perfect pasta depends on how you cook the noodles. When cooking pasta, just keep the following tricks in mind: use a large pot, fill in plenty of water, bring the pot of water to a fast boil, and have a great stir. These tricks tell a truth that cooking pasta needs a large pot so as to load a large amount of cold water, and that allows the pasta to move around vigorously when boiling over high heat. Cooking pasta with correct steps will make the pasta original and al dente. In addition, giving the pasta a good stir will keep noodles from sticking, completing perfect pasta.煮麵步驟 Steps to cook perfect past1 取鍋裝水煮沸（鍋要大，通常以100公克麵條至少要1000c.c.的水）。Fill a pot with water and bring it to a boil. (Use a large pot; normally, 1000c.c. water is about right for 100g pasta.)2 水鍋中加少許鹽及橄欖油（加鹽是提早入味，加油是防止麵條沾黏）。Add small quantity of salt and olive oil into the water. (Salted water flavors pasta and oil helps pasta from sticking.)3 放入麵條。Put pasta in the water.4 設定時間後攪動麵條（讓水保持滾沸狀態，讓麵條均勻跳動防止沾黏及容易煮熟）。Stirring time is crucial. (Keep the water boil vigorously so that the pasta can move around in the water. That keeps noodles from sticking and helps cook perfect pasta.)5 撈起麵條，瀝乾多餘水分。Drain the pasta to remove the excess water.6 保存（煮好的麵條如果沒有馬上與醬料拌勻，可浸泡冷水至麵條冷卻）。Keep the pasta (Put the cooked pasta in cold water if it’s not mixed with sauces immediately.)波隆那肉醬直麵Spaghetti with Bolognese Meat Sauce