A finished pici should be at least eight inches long, and you can make them up to about 18 inches long. Any longer and they get tricky to dry and eat.

He suggests using double-zero (00) flour if you can find it, the darling of Italian pizzerias, with the tip that it's sometimes marked pasta or pizza flour."Double-zero flour made specifically for ...

Cut tops off garlic heads to expose cloves; sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Nestle garlic, cut side up, in center of tomatoes.

Ingredients. 2 cups semolina flour . 2 cups all-purpose flour . 1 to 1 1/4 cups tepid water. Directions. Place both types of flour in a large mixing bowl and stir to mix well.

Pici pasta 360 g; Garlic 6 spicchi; Fresh chili pepper 1; Cluster tomatoes 700 g; Extra virgin olive oil 5 cucchiai; White wine vinegar 1 cucchiaio; Fine salt q.b.

My 10-year carbonara journey This is the best-tasting and, arguably, most Italian carbonara I've ever made. And to think it only took 10 years ...

To make Garten's pasta at home, you'll need: 1 pound of dried orecchiette pasta; 2 bunches of broccoli rabe (2 to 2.5 pound total) ½ pound of sweet Italian pork sausage ...

A mini L.A. pasta crawl with actor Alison Brie. 5:25 p.m. Osteria la Buca. Our server at Osteria la Buca presents an order of green, crescent-moon-shaped mezzelune, the second dish to appear at ...

From that moment on, I became the post-dinner espresso’s biggest advocate. Although I love some cognac, grappa or amaro after a meal, they’ve always been hit or miss for me.

Fresh spaghetti-like pici pasta, some rolled and some still flat, on a black floured surface with a pastry wheel cutter - Natasha Breen/Shutterstock ...