Fresh egg pasta is traditionally paired with slow-cooked meat ragú and creamy, buttery sauces, all quite rich in profile. Egg yolks lend a decadent flavour and texture to the pasta dough ...

It's hard to imagine ever getting enough when it comes to silky, perfectly sauced, satisfying fresh pasta. But when cooking that fresh pasta, you can very easily underestimate just how little time ...

Pasta brings with it a lot of pervasive lore. But not all of it is worth believing. So today, we're busting some of the most ...

They play very different roles in the kitchen and in Italy it's almost inconceivable to interchange fresh and dried pasta. Dried pasta has a firmer, denser texture when cooked and is suited to ...

The best way to freeze pasta depends on if it’s fresh and uncooked or already cooked, Edwards says. Fresh pasta: If you're ...

Fresh pasta is often mixed, cooked, and eaten right away, whereas pasta secca is dried in order to be stored; it is often prepared later by cooking it in boiling water. The production process is ...

Drop in the fresh pasta and cook for 1-2 minutes or until al dente. Drain well. Return the pasta to the empty pan and place back on a medium heat. Add the cooked pasta and pour over the pesto ...

It's no secret that fresh pasta is seen as superior to dried pasta by many, but it's not quite so simple. There's a time and ...