Even an objectively bland pasta is tasty in my eyes (er... belly). The most memorable pasta my taste buds regularly yearn for ...
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 ...
For dry pasta, which brands are best? The best dry pastas are the most expensive, from Italy. I prefer either Latini or rustichella, both "boutique" dried pastas in lovely packaging. They are made ...
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 ...
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 ...