For this, we can thank the the great minds behind the bar at Fiorella — a popular Italian restaurant in Philadelphia. The ...

Homemade pasta is super simple to make, but you will need a space to dry those noodles before cooking. Fortunately, it's very easy to improvise a drying rack.

One of the worst offenses, according to Chef Marchi, is adding expensive olive oil to pasta water thinking it will keep ...

Did you know that there's a difference between regular cottage cheese and dry cottage cheese? Here's how to use (and make) ...

Lucius Mhoon, owner of Pozza’s Pasta brand made in Springdale, bought the brand 20 years ago from Felix Pozza, who launched ...

Originated in Bari, Italy, in the late sixties, it is done almost like risotto, using a technique called risottatura ...

Step 7: Cook the pasta in a large pot of boiling, salted water until a test strand is al dente when you bite into it and it has no raw flour taste. This will take as little as 2 minutes and up to 4 ...

Back in the pre-digital decades of the 20th century, there was nothing more delightful, in the view of my brother Hal and ...

Don’t let the pasta sheets dry out too much before cutting them, as this will make them difficult to feed into the machine. If you prefer to hand-cut the sheets into ribbons, dust the sheets ...

After decades of working at some of Chicago’s biggest restaurants, chef José Sosa has returned to his suburban stomping ...