A Roman-born pasta enthusiast tests the merits of a scientifically optimized recipe for cacio e pepe developed by physicists ...

This isn’t just salmon pasta—it’s authentic Italian-style comfort food done right. Using fresh salmon, al dente pasta, and a ...

Whether you’re in the market for a manual or electric pasta roller or extruder, the best pasta machines should all share the ...

A chef’s advice for the traditional dish But what exactly makes the traditional way of making ... by the Italian government and the European Union — and tonnarelli pasta at Italian grocers ...

Eataly, the large-scale Italian marketplace and food hall that combines retail, dining, and educational spaces to spotlight ...

"Fresh pasta has a softer texture and cooks quickly, making it perfect for delicate sauces," says the chef. "On the other hand, dry pasta has a firmer texture and holds up well with hearty or ...

A team of Italian physicists has come to the rescue with a foolproof recipe based on their many scientific experiments, ...

At first glance, Cacio e pepe looks easy. Just three ingredients — pasta, Pecorino Romano, and black pepper — and you get a ...

The author of the cookbook was Marcella Hazan. If she had never done anything else in her life, Ms. Hazan would still have a ...

In 1979, when the San Francisco Zen Center opened the restaurant, the first chef ... father is Italian American, meaning she’s just as comfortable with making pierogi as fresh pasta.

Home Chef is a subscription service for weekly meal kits, so there is no online option to buy one or two meal kits. New ...