"Cooking pasta isn't difficult. It's all about timing and the right water-to-pasta ratio," he says. "Don't fall into the trap ...

Our readers’ favorite pasta recipes include a classic carbonara and baked ziti, plus new riffs on old favorites like shrimp ...

The descriptors celebrated chef and restaurateur Yotam Ottolenghi ... vinegar and soy sauce. Reserved pasta cooking water is added to the pan, and pieces of butter are whisked in one at a time ...

No more bad pasta or soggy salad. Chef Chung also shares that it’s important to keep your knives sharp. “Your cuts will look better and it’s much safer” to slice with a super sharp knife ...

Chef Josh Swanson is the Campus Executive Chef ... Add about 1/2 cup of pasta cooking water, butter, minced parsley & 1/4 cup of the grated parm, stir well to combine. Add the lemon juice ...

"This way, the pasta has enough space to move around and cook evenly," he adds. It's all about personal preference. Fresh, dry or frozen; chefs aren't here to dictate what your taste buds like ...