Hello! I am Luke and new to the forum I want to learn how to cook pasta and prepare 'restaurant level' dishes. As of today I have cooked pasta three times. I have been reading about cooking in general for some time but I want to take things a bit more seriously now and so I came up with the following plan: I want to learn about pasta dishes, in general, a bit of history etc etc I want to learn about the science of pasta, just a tad, nothing fancy but I believe it's crucial to have such an understanding. This is the part where I get down to actual cooking and prepare pasta and sauces. I will now worry about the fine details of presenting the food nicely, fine tune some techniques … in short I'll eat a home made pasta dish as if I was eating it in a restaurant. I am thinking that the best way to get started is to get some books so I looked a bit around these look promising: Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto by Marc Vetri. The feel I got from reviews is that this is not a beginner's book, but the first few pages got me very interested. Beard on Pasta by James Beard - A classic and a lot of reviews where highly positive. Trullo by Tim Siadatan - Looks like a comprehensive approach but there is only a single chapter on pasta. I am considering a class, but I want to get my hands dirty a bit more before doing so. My question is which of these books would you recommend or perhaps others? Thank you in advance!