Tagliarini alla Vongole
This tagliarini alla vongole recipe comes from the book Pasta Masterclass, by London-based chef Mateo Zielonka. Here, he uses the ribbon-shaped tagliarini pasta to pair with flavorful clams and herbs, a delicious take on the classic linguine alla vongole.
A Legendary Ferrari Driver’s Favorite Pasta
An Italian chef in California reprises a favorite tortellini dish of a legendary Ferrari driver: Cappellacci di Zucca alla Montovana.
Culinary Expert Amy Riolo on Pasta and Health
Chef and Mediterranean lifestyle ambassador Amy Riolo provides six things to look out for when you eat pasta so that you can make sure you are getting all the nutrients to enjoy as much as possible.
Campanelle with Mushrooms and Gorgonzola Sauce
This campanelle with mushrooms recipe comes from the book Pasta Masterclass, by London-based chef Mateo Zielonka. He creates a chestnut egg dough to make the bellflower-shaped pasta known as campanelle, then adds mushrooms, gorgonzola, cream, and spinach for a decadent cold-weather dish. Do try this at home.
Wild Olive Busiate with Fried Anchovy and Tomato
Wild olive busiate with fried anchovy and tomato takes a unique dough and pairs it with a Calabrian-inspired pasta shape for a memorable recipe from the new cookbook Pasta et Al.
Pasta in Bianco, the Ultimate Comfort Food
Pasta in Bianco is a simple pleasure typically made at home in Italy. At the recently opened Portrait Milano from the Lungarno Collection, the restaurant 10_11 puts an elegant spin on the dish that also helps fight food waste.
Cacio e Pepe Lasagna: A Via Carota Classic
The famed 10-layer cacio e pepe lasagna from Rita Sodi and Jody Williams of I Sodi and Via Carota, the perpetually in-demand Italian restaurants in NYC’s West Village.
Make Your Own Ricotta Cavatelli
Tutore, a new Italian cooking school in Chicago, offers instruction on how to make your own Ricotta Cavatelli.