Reinventando la pasta de William Ledeuil

Reinventando la pasta: the William Ledeuil book that brings Italy and Asia together

Reinventando la pasta (Reinventing Pasta) is the pasta book by chef William Ledeuil published by Librooks (ISBN 978-84-947318-2-2): over 80 recipes combining Italian and Asian pasta, in hardback, 224 pages, in an edition written entirely in Spanish (Castilian). It is not a classic Italian recipe book: Ledeuil starts from the pasta families of both continents and crosses them with stocks, herbs, cheeses and sauces to create new dishes.

What you will find inside

The book opens with the different families of Italian and Asian pasta and the flours that make them possible, from wheat to buckwheat. Then come the ingredients and basic preparations that lift any pasta dish (herbs, cheeses, sauces, stocks) and which, combined, give rise to endless variations. From there follow the more than 80 recipes, starring pappardelle, dischi volanti, soba noodles, ramen and pho soup.

There are seafood-flavoured dishes such as linguine with roasted cuttlefish and Thai bouillabaisse jus, meat dishes such as ramen with caramelised pork, and Franco-Asian ones such as chicken and foie gras pho soup. Every recipe is photographed and explains the steps and ingredients with the precision of a chef used to teaching cooks.

Who this book is for

For anyone who has already mastered traditional pasta and wants to go further: professional cooks looking for ideas for their menu, and keen home cooks who want to play with Asian flavours (ginger, citrus, fresh herbs, spiced stocks) without leaving Italian technique behind. If you have a fresh pasta machine at home, you will find plenty of reasons here to use it; if not, many of the recipes work just as well with good-quality dried pasta.

About the author

William Ledeuil is the chef of the Paris restaurant Ze Kitchen Galerie, known for mixing French technique with South-East Asian ingredients. His previous book with Librooks, Caldos (Stocks), has become a reference for professionals and enthusiasts alike: many of those stocks reappear here as the base for the pasta sauces and soups. The Spanish translation is by Ester Gómez Cirera.

Technical details

You will find more technique and recipe titles in our cookbooks section, and if you want to make your own fresh pasta, take a look at our pasta machines.

Frequently asked questions

What language is Reinventando la pasta written in?

Spanish (Castilian). This is the Spanish edition published by Librooks, translated from French by Ester Gómez Cirera.

How many recipes does it include?

Over 80 Italian and Asian pasta recipes, plus the basic preparations (stocks, sauces, herbs and cheeses) that serve as the base for combining them.

Is it a book for beginners?

It is most useful if you already cook pasta confidently: the recipes are modern and mix in Asian ingredients, although the steps are clearly explained and the basic preparations are detailed at the start.

Do you need a fresh pasta machine?

No. Many recipes use dried pasta or ready-made Asian noodles (soba, ramen); the machine is only needed for the fresh doughs the author proposes.