Are you still hungry for baked feta pasta?
Tomatoes. Garlic. Olive oil. And a trend that emptied shelves of blocks of feta.
The Ultimate Italy Experience: Making Pasta with Nonnas
In a small town near Rome, real nonnas teach the dying art of making farfalle, ravioli and other forms with a rolling pin, some flour and eggs.
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The 25 Essential Pasta Dishes to Eat in Italy
Two chefs, one cookbook author, a culinary historian and a food writer made a list of the country’s most delicious meals, from carbonara in Rome to ravioli in Campania.
Yes, You Love Pasta. But Do You Know the Difference Between Anolini and Pansoti?
From the size of a bottle cap to “large like a fist,” seven classic stuffed-pasta shapes that go back generations — and how to make them.