Making pasta

The best pasta is fresh, homemade pasta! Tender and silky that holds onto any sauce better than boxed pasta.

Fresh, homemade pasta is a definite "comfort food" - hearty and satisfying in every season. Making fresh pasta at home is deliciously simple and can be cooked right away or dried for

Two-ingredient pasta is easy to make at home. I'm sharing all my tips including freezing your pasta, and swapping out different flours.

Homemade Pasta - Homemade fresh pasta dough! All you need is 4 ingredients and it's incredibly easy (and so versatile). Perfect for any shape!

From one-pot pastas to homemade hand pulled Chinese noodles, this month is dedicated to exploring all ends of the pasta and noodle spectrum. To stay up to...

Step-by-step instructions on how to make the perfect homemade pasta dough with a ton of tips. No stand mixer needed, just 15 minutes of your time!

Not good, Good, and Best Pasta Doughs for Small Pasta Shapes. Best is 400 grams semolina or ww flour and 4 eggs. Good was 400 grams semolina and 180 ml water.

Here are four easy recipes for homemade pasta! They all use the same master technique and base ingredients, but incorporate a variety of colors and flavors.

If our salute to the food carts of Portland, Oregon, taught us anything, it's that cooking in a scaled-back kitchen doesn't have to mean cutting corners. Rachael Grossman at the cart Artigiano wowed us with her method for making fresh fettuccine. Allowing the pasta to dry out before slicing it prevents sticking, makes for easy cutting, and yields noodles that retain their shape and bite during cooking.

This post shows you how to make 4 different kinds of filled pasta - Cappelletti, Ravioli con Pasta Prezemolo (Window Pane Pasta), Casoncelli and Bambu.