When we at Edible Magazine started getting serious about publishing cookbooks, we knew we had to start with ETTO. It’s this pasta that has influenced so many dishes found in restaurants throughout California – and on dinner plates in homes. But it’s really the people at ETTO, with their natural ability to make cooking feel simple and heartfelt, who inspire us to cook their way. 

In the first installment of our Edible series of cookbooks, ETTO – Central Coast pasta maker, marketplace and restaurant – Owner Brian Terrizzi and his team take us through over 50 tried and loved recipes, from the traditional Italian (Pasta all Norma), to the non (Pasta Masala with Chickpeas, Carrots & Cauliflower), highlighting pasta shapes and cooking techniques to provide guidance and practical tools, while leaving the space for you to make a dish to your preferences. Along the way learn the stories behind ETTO and its all-star partners. All leading to tasty, pasta-forward meals for the whole family.