Zuppa forte, also known as zuppa di soffritto, is an old-school Neapolitan dish made by slow-cooking meats with garlic and other aromatics, along with tomatoes and preserved chilies, until reduced and ...

Back in the pre-digital decades of the 20th century, there was nothing more delightful, in the view of my brother Hal and ...

Cheese is the key to a delicious baked pasta recipe, but if you're stuck using the same varieties, it's time to experiment ...

We dove into the mistakes commonly made when cooking with egg noodles, and we're providing some helpful tips to have them ...

When you see pasta, your brain probably doesn't jump ... needle down towards the collector plate in a very stringy noodle-type shape," says Beatrice Britton, lead author of the study.

The pasta dish is made in a skillet using boiled water, tomatoes, and two different types of greens ... I zested a whole lemon over the pasta noodles and then started boiling my water in a ...

But if you do want to dry pasta, this makes it a lot easier, because it prevents spaghetti or long, hand-cut noodles like pappardelle and fettuccine from sticking together. You need a pastry bag ...

which is then thickened and emulsified with more pasta water and Parmesan. The tubular shape of the rigatoni makes for super satisfying bites, with sauce clinging to both the inside and the outside of ...

The menu has nearly 20 pasta dishes, and those in the know are hip to mixing and matching noodle types, proteins and mix-ins to their liking. But most intriguing to me is the array of pasta sauces ...

The restaurant, known for its noodle and pasta dishes, unveiled a slate of ... “When it came to bacon, we tested five different varieties until we found the perfect smokiness,” the restaurant ...