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 a place for both, here's why.

Although aesthetically pleasing, combining eggs in a flour well to make fresh pasta is certain to be messy and inefficient ...

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.

Homemade pasta is soft, velvety, and smooth. It's completely different from anything you can get from a box. And, get this. Things become even better when you add a delicious creamy sauce, truffles, ...

Wed Jan 01 2025 at 06:00 pm to 07:00 pm (GMT-05:00) ...

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

We ran to Loblaws, grabbed fresh ingredients and started anew. Sifted flour, cracked eggs ... Making the pasta (learn from my second error): Once I had a ball(ish) of dough, I cut it into quarters.

Even fresh pasta from a shop pales in comparison to the properly ... for our carbonara sauce to accompany it – frying pancetta to add to eggs mixed with Parmigiano Reggiano. Finally it was time to ...