I can't stress enough how great this cookbook is. I received it as a gift at a time when I thought I had done the best i could with pasta sauces (which was not that exciting). This covers basics--from what shapes of pasta go with which types of sauces, how to properly cook pasta noodles, how to serve it--to advanced topics, like making your own stuffed pasta. I don't actually use his dough recipe (I've found an easier one), but have used the filling suggestions. This is a book I return to repeatedly. The index is easy to search. His "basic" sauces really are the platonic ideal of the classics: tomato, arriabata, pesto. Everything is so well balanced and thought out, there is really no need to try to "spice things up" by altering them in any way.
As the title implies, all the classics are here. I've given this book as a gift several times because it is just beautiful (as you would expect a book from DK Publishing to be) -- full-color double-page spreads showing the finished dish as well as every ingredient laid out around it. It's a very attractive book design. It's a great book to learn from as it covers so many topics about pasta, including which pastas go with which sauces. And there's more than just sauced pastas here -- there are also layered and baked pastas and soups involving pasta. There's plenty here for vegetarians, which is also nice.