What could this unassuming Greek chef’s secret be, they wondered – he’s not even Italian! Here, at last, across 80-plus recipes, Andreas welcomes loyal fans and readers into the Tipo 00 vault and shows them how it’s possible to recreate the magic at home.
Covering different fresh pasta techniques, shapes and sauces, and including step-by steps, Tipo 00, the book, is a masterclass for anyone who wants to revolutionise their pasta game.
Andreas Papadakis is executive chef and co-owner of Tipo 00, the best-loved pasta bar in Australia. Andreas’s background is high-end cooking, but in 2014 his calling was pasta. He grew up in Athens, Greece, and he spent summer holidays in his father’s birth home, Crete, where the family has made olive oil and wine, and grown chickens, ducks, rabbits and pigs for five generations. He started working in a local restaurant in Athens as a kitchen hand when he was 15 and within a year he was working alongside the chefs. He subsequently trained at the Ecole Ritz Escoffier in Paris and travelled extensively through Italy, where the sense of community and mastery of elegant, simple food became the inspiration for the way he wanted to cook. He sometimes wonders if being Greek means people don’t take his pasta
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