Pasta by hand

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

The perfect handrolled, small batch pasta to make on date night!

Meryl Feinstein of Pasta Social Club shows us how to make hand-rolled pasta with kitchen tools, like orecchiette, cavatelli, capunti, busiate, and lorighittas.

You can make homemade fettuccine pasta by hand or with a pasta machine. Let me show you how it's done and how good it tastes with your sauce of choice.

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.

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.

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...

These fresh pasta recipes are well worth the extra time.

Check out this authentic Italian recipe so that you can make traditional tortellini at home and have them available for many other Italian recipes.