This delicate Italian pastry that resembles a lobster claw consists of a complicated multi-step process. It's as hard to make ...

This recipe is from Marcella Hazan’s “Essentials of Classic Italian Cooking,” which was re-released on the cookbook’s 30th ...

Roll the dough into a rectangle that is about 5mm/¼in thick. Feed the pasta through a pasta machine on the widest setting. Fold and feed through again. Repeat the process four or five times.

Traditional Italian Pasta fagioli is perfect for cold weather. But, don't let the warmer weather stop you from making this ...

Make the pasta dough: On a clean work surface ... Recipe courtesy of The Southern Italian Farmer’s Table: Authentic Recipes and Local Lore from Tuscany to Sicily by Matthew Scialabba & Melissa ...

Ravioli is one of Europe's most well-known dishes that you can pick up ready-made from a supermarket for a quick and easy ...

Growing up Italian, Pasta with Anchovies was one of the dishes served on Christmas Eve. Anchovy fillets are definitely an ...

Whether you’re looking for a traditional pasta maker or an electric model that does the grunt work for you, here’s our review ...