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 ...

This rich, savory pasta dish from recipe developer Robin Bashinsky comes together in a single pot. Sautéed mushrooms and leeks combine with cream, lemon, and white wine — you'll cook the dry ...

Dried pasta has a firmer, denser texture when cooked and is suited to chunky, meaty or oily sauces. Fresh pasta has a softer, more absorbent texture and takes on the flavours of the sauce with ...

For the skillet spaghetti, she added an entire package of dried pasta into a pan with feta cheese and cherry tomatoes, pouring boiling water on top to let the pasta cook for a few minutes.

Cook for about three minutes ... If the mixture seems dry, add more pasta water. Taste the ingredients and season very lightly with salt, taking into consideration the saltiness that the karasumi ...

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