There’s something incredibly satisfying about making your own pasta from scratch — especially when it’s homemade sourdough ...

This basic egg-based pasta dough can be transformed into countless shapes and finished dishes. Instructions: Mound the flour on a large cutting board or clean countertop. Poke a well in the middle of ...

If anyone would agree with the idea that everything tastes better from scratch, it's Julia Child. The progenitor of celebrity chefs and televised cooking shows, Julia Child showed America how to make ...

There's a time for dried pasta and there's a time for fresh. When do you use one or the other? It's a matter of preference of course, but if you want to employ a simple light gloss of a sauce (using ...

CHEF NOTES: • Do not use just semolina or kamut flour as the dough will be too hard. • Rule of thumb is 1 egg per 100 grams of flour or heaping ¾ cup of flour • You can also dry your pasta on a drying ...

When I was preparing to teach a pasta-making workshop recently, I was delighted to learn that humans have been making pasta since Neolithic times. That's basically when we figured out that wheat is ...

Pasta is a versatile food whether served hot or cold, plain or flavored, flat or filled. And for home cooks, a basic pasta dough recipe can create many dishes, such as herb-infused linguine and ...

Linda Miller Nicholson shares the Salty Seattle secrets. Who doesn't love fresh, handmade pasta? Add a filling, some flavorful ingredients and a stamp, fold or twist and you have ravioli. To help ...