The book "Production of pasta" edited by H. A. Konopelkina is not just a textbook, but a real encyclopedia for everyone who is interested in the art of making pasta. It gathers knowledge and experience passed on from generation to generation, as well as modern technologies that make the process of production of pasta affordable and understandable. This book will be an indispensable assistant for both professional cooks and amateurs seeking to master the basics of pasta skill. If you want to know how to choose the right flour, what types of pasta exist and how to achieve the perfect texture, then the “production of pasta” is exactly what you need. It will be interesting not only for those who work in the restaurant business or in the food industry, but also for those who just want to please themselves and their loved ones with homemade pasta. The book examines in detail all stages of the production of pasta - from the choice of raw materials to the packaging of finished products. The reader will be able to learn about various technologies used in production, as well as about the latest trends in this field. The authors share secrets that will help to avoid common mistakes and achieve high results. You will be able to understand how to properly organize the workflow, what tools and equipment to use, and how to ensure high quality of the final product. The topics raised in the book go beyond a simple recipe. It addresses safety, sanitation and quality control issues, making it particularly relevant for those looking to set up their own catering business. In addition, the book touches on marketing and sales issues, which will help novice entrepreneurs understand how to properly position their products in the market. The style of the author and the team of authors is distinguished by clarity and accessibility, which makes the material easy to perceive. Each chapter is filled with practical tips and illustrations that help to better understand the process. N. A. Konopelkin is a well-known expert in the field of food technology, and his experience, combined with the work of other authors, creates a unique synergistic effect that makes this book a truly valuable resource. If you are looking for similar books, then pay attention to the "Art of Pasta" by Mario Batali or "Macaroni. Recipes and Secrets" by Jennifer Patterson. These works also immerse the reader in the world of pasta, but the “Production of pasta” stands out for its depth and practical orientation. The book will be of interest not only to professional chefs, but also to anyone who wants to expand their culinary horizons. It is suitable for readers of all ages, from students of culinary schools to housewives who want to please their loved ones. If you want to learn how to make pasta the way real Italians do, or just look for inspiration for new culinary experiments, “Production of pasta” is your perfect companion in this fascinating journey. Do not miss the opportunity to immerse yourself in the world of pasta and discover all the subtleties of their production with this wonderful book.