The puffed pasta has a pork rind-adjacent texture. It melts in your mouth a bit more easily than the pig product. The size ...

Agriculture, cheese making, a visit to a pasta LEGEND and institution of Pescara, wine tasting and relaxing on the beach. By ...

Fresh pasta is at the heart of Italian cooking and this recipe for how to make a traditional type of Spaghetti, (known as “Maccheroni alla Chitarra”) will show you just how easy it is! With 2 ...

Add the olives, parsley, and wine, and cook for 3 to 4 minutes. Add the drained pasta along with 1 cup of the reserved pasta ...

Pasta shapes like penne, rigatoni, and cavatappi owe their existence to a combination of technological innovation and happenstance. Some shapes were created by accident, while others were the work of ...

It’s the pasta dish that isn’t what it says it is. Well, it is, if you accept that it’s a bolognese sauce served with spaghetti, but as any resident of Bologna will tell you, they eat it with ...

Oysters/Mushroom toast Oysters and mushroom ricotta toast is your Valentine’s Day starter. Okay, we know oysters are such a ...

If Nigella’s fridge is stocked with them, shouldn’t yours be? Here’s what you need to drizzle, dollop and dip ...

"My mother always put a packet of it in everything she made. I'm talking about every single dish! Rice, mashed potatoes, taco ...

At Portland’s Take Two you can get jalapeño popper arancini and waffle fries smothered in Bolognese. Wen Wen served a truly ...

That lost connection between the catering hall and my own life might be why I appreciate Carmelo's, a new Italian restaurant ...