Even an objectively bland pasta is tasty in my eyes (er... belly). The most memorable pasta my taste buds regularly yearn for ...

Professional Italian chef Francesco ... that make incredible dry pasta out there so instead I'm sharing with you a few key ...

Fresh and dried pasta differ in flavor, texture, cook time, and what sauces they go best with. Here's everything you need to know about when to use which.

The variety is commonly found in northern Italy and has a smooth texture ... This recipe is one of the best places to use dry pasta, as we find a saucy spaghetti bolognese with meatballs is ...

Add the dried peppers and cook until fragrant and crisp, 1 to 2 minutes. Transfer to a paper-towel-lined plate. Bring a large pot of well-salted water to a boil. Drop in the pasta and cook until ...

A classic Italian dish of pasta aglio e olio - with garlic and oil - gets a Japanese twist when you add chirimen (dried tiny whitebait) and karasumi (cured, pressed fish roe - the Japanese ...

Although fresh pasta is often considered superior to dried, this isn't necessarily the case. They play very different roles in the kitchen and in Italy it's almost inconceivable to interchange ...