The classic Italian recipe for homemade egg pasta dough calls for 55-57 grams of egg for every 100 grams of flour (that's ...

Whether you're talking tagliatelle, ravioli, pappardelle, or tortellini, fresh pasta is just better. Certain brands of dry pasta can be very good, but the fresh stuff is different. It has a deeper ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. “Can’t beat ...

You might not have an Italian grandma, but there's an Italian grandma out there who is ready to teach you how she makes pasta. That's the idea behind Vicky Bennison's popular YouTube channel, Pasta ...

Don't be surprised if your grocery store's pasta aisle is empty. The supply chain crisis in the US has a new victim: pasta. According to Reuters, grocery stores across the country are looking sparse ...

Chef Thomas Keller's list of accomplishments and influences in the culinary world is extensive. His restaurant, The French Laundry, transformed a sleepy Napa Valley farm into one of the world's best ...