In most circumstances, you'd probably choose fresh over store-bought -- but in this case, Ina Garten has a suggestion that ...

Visiting her go-to destination for incredible pasta in the North Loop of Minneapolis, Stephanie Hansen teams up with Chef Joe Rolle and Chef Rachael McLeod to create artisan pasta shapes to complement ...

These delicious pumpkin ravioli, filled with 2 kinds of cheese and a touch of almonds, and finished with a quick herby sage ...

I bought MT a pasta maker set for Christmas, and yes, as she reported in a recent Test Kitchen, when she wanted to try it out, I suggested we should use up all the leftover ham first.

2. Put the tomatoes and garlic in the dish. Add enough olive oil to just cover them. Sprinkle with red pepper, peppercorns, kosher salt, and black pepper. 3. Cover with foil and transfer to the oven.

Legend has it tortellini were born in Bologna, the capital of the Emilia-Romagna region dubbed the “foodie valley”, where ...

In the southernmost parts of Ocean County, restaurant menus reflect cuisines of all kinds, from Europe and Asia to South ...

However, the reward is more than worth it. Thomas Keller's pasta dough recipe uses six egg yolks and another whole egg mixed with about 8 ounces of all-purpose flour. The chef often uses finer 00 ...

Egg prices at the grocery store may climb to fresh record highs after a recent spike in the number of bird-flu cases in late 2024 led to a significant drop in the number of egg-laying hens in the ...

"We salt pasta water not only for increased flavor throughout the dough itself, but also because salt reduces starch gelatinization, which improves the overall texture of the pasta," he said.

Second, mix the pecorino with a little pasta water in a separate bowl (almost like tempering an egg) before adding it to your cooked pasta, swirling everything gently on low heat. (For the full ...