Pasta & peas, or pasta e piselli, is a traditional Italian dish passed down from Nonna’s (Grandmothers) all over the world. I ...

You could eat pasta every day and never have the same dish twice. We break down some of long pasta varieties you must add to ...

Cheese-filled baked pasta shells are simple to make, freeze like a dream and are total crowd-pleasers. Here's your new go-to ...

Both Barilla and Garofalo are major Italian pasta brands, but which is better? We tried several pasta products to find out, ...

How popular is pasta? Americans alone eat roughly 20 pounds of it per year, resulting in some pretty peculiar hacks and habits thought to make pasta easier to handle, cook faster or taste better.

Does your favorite Italian restaurant make pasta fresh daily or purchase premade pastas? If the answer is the latter, consider proposing a joint venture business opportunity to the owner of the ...

I recommend using ‘00’ grade wheat pasta flour. ‘00’ flour has a finer texture than plain flour and will make for a silkier textured fresh pasta. Egg pasta can be made relatively ...

At the same time there are some excellent pasta-makers makers who follow traditional methods and make terrific pasta. But for guaranteed authentic pasta, make your own at home. Dried pasta keeps ...