“Pasta Revolution” from the editors at America’s Test Kitchen ($26.95) should have been called “Everything You Ever Wanted to Know About Pasta But Were Afraid to Ask.”

The book contains 200 recipes divided into categories such as “Pasta for Two,” “Pasta for Company,” “Skillet Pastas” and “Sauces from the Slow Cooker.” There’s even a chapter on Asian noodles and dumplings, with a guide to Asian noodles that explains the difference between soba noodles and somen noodles.

You’ll also find helpful guides to Italian cheeses, tips on buying and cooking whole wheat pasta and pairing it with the right flavors, and – of course – a primer on how to cook pasta.

The authors have some fun with the “Top Pasta Myths.” Should you add oil to the boiling water? Should you rinse pasta after draining it? Should you check for doneness by throwing pasta against the wall to see if it sticks? No, no and no.

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