Beginning in 1553, when Ovidius Barilla gained fame as the "Master of the White Art" in Parma, pasta has been the Barilla company's pride and joy. This noodle-shaped cookbook traces its origins and its development across the length and width of Italy, and provides 50 extraordinary recipes--including Farfalle with White Eggplant Sauce, Linguine with Seafood, Rigatoni with Sausage and Saffron, and Semolina Gnocchi with Ricotta.