In Italy, Bolognese sauce is traditionally served with a flat, ribbonlike pasta like tagliatelle. I served it on slightly ...

"Leaving the lid off the pot while the pasta is cooking is the way to go," advises de Marchi. "This prevents the water from ...

Maccheroni Pasta alla Mugnaia is an uneven, long and thick fresh pasta that is hand-pulled to a diameter of about 4–6 mm. It ...

This pasta dish is a riff on an offering served at Trattoria Bertozzi in Bologna, Italy. It's a golden, fresh combination of ...

This recipe for fresh homemade pasta dough is designed to be flexible. Instead of the extra egg yolks many recipes call for, it uses oil, giving it a bendy texture ideal for ravioli and agnolotti.

Enjoy our most popular pasta salad recipes featuring fresh veggies and proteins like chicken and beans, which are perfect for ...

All you’ll need is a recipe, a couple of hours, and just a little bit of practice. You won’t just get a sense of accomplishment from making your own pasta — it tastes better, too.

1/4 cup lemon juice Zest of 1 lemon 1 teaspoon fresh thyme leaves 2 teaspoons Dijon mustard 1 teaspoon salt 1 teaspoon black pepper 1/2 cup extra-virgin olive oil Cook pasta according to package ...

Make it an epic pasta night with recipes for sauces, salads and more While there are different types of fresh pasta, the packages for sale in the refrigerated section are typically egg pasta.

I grew up eating dried pasta, so it wasn’t until much later in life that I considered the debate of fresh pasta vs. dry pasta. Specialty grocery stores weren’t really a thing in the ’80s ...