Marrying a Sicilian meant that Sicilian Baked Lolli were on the table every Christmas. A labor of love combined with tangy ...

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 ...

If you're tossing dry spaghetti in a pot and ladling a spoon of sauce over the top, but yearn to create restaurant-level pasta at home, this guide is for you.

The dough for mhajeb is traditionally made from semolina, which gives the flatbread its unique texture and flavour. To prepare the dough, you'll need: 2 cups of semolina, fine. 1/2 cup all-purpose ...

I find nothing more satisfying than recreating the unique breads of Latin America in my own kitchen. I especially love when the bread is meant to be stuffed with savory fillings and drowned in ...

Discover Indianapolis Monthly's luxury dining series, 'Savor Indianapolis,' featuring custom menus crafted by top local chefs. Experience unique culinary experiences.

Put the flour and yeast in a bowl, add half the water and stir to combine. When the water is absorbed, add the remaining water and the salt. Stir again and add the olive oil. Tip the mixture onto a ...

Alan first showed us the process of adding eggs into a well of flour, along with a small amount of ... Taking a portion of our dough we fed this through a hand-cranked pasta machine 16 times – twice ...

Pran-RFL Group, one of the country's leading conglomerates with diversified interests, including in food processing, has started producing both whole wheat and refined flour alongside semolina.

They are traditionally stamped using a makrout mold, but these are difficult to source; using a box grater and cutting the dough into diamonds, as this recipe does, is a common workaround in many ...