pasta
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.
Roasted Vegetable Mafaldine
In an excerpt from his entertaining new book, The Story of Pasta, Steven Guarnaccia tells the story of pasta shapes, such as mafaldine, a ribbon pasta with ruffled edges, which gets paired with roasted vegetables in this recipe.
Steven Guarnaccia Tells ‘The Story of Pasta’
The illustrator and author Steven Guarnaccia has written a whimsical new children’s book telling the story behind iconic and lesser-known pasta shapes. Here, he riffs on his favorite noodles and more.
How to Make Fresh Tomato Sauce with Zucchini Flowers
In Fun with Zucchini Flowers, Part 3, a simple tomato sauce meets a secret ingredient.
How to Make Basic Pasta Dough at Home
Our contributor, Chef Jackie Bakula, shares a basic recipe for making fresh pasta dough at home.
Pasta Corner New York is Now Open in Midtown
Check out the photos and get the scoop from the fresh pasta shop and “fine-casual” restaurant's NYC location.
Spaghetti with Zucchini Flowers, Zucchini and Breadcrumbs
In Fun with Zucchini Flowers, Part 2, our contributor shares another recipe for zucchini flowers that makes for a perfect summer pasta.
