Ten years after Jack Scott's well-received The Complete Book of Pasta, this less satisfying sequel offers international recipes but surprisingly little about the traditions from which they derive. Recipes appear for every course, most unfamiliar enough to stir up interest among aficionados. But there are imprecisions--vague quantities--and small oversights, and some recipes lack bite: an Austrian goulash, calling for equal parts veal and pork, does not specify imported paprika and uses a measly teaspoon for two pounds of meat. Still, there are lots of spaetzle and macaroni variations and tempting combinations of odd-shaped pastas with cheese, meat, fish and other sauces, and the authors don't insist on the homemade product or on only fresh ingredients unless, as when preparing pesto, substitutes just won't do. Acino de pepe to Ziti, for mixed results.