The art of rolling pasta dough in Emilia Romagna? It's not just cooking—it's tradition. Seriously, in this part of Italy, ...

My heritage doesn’t include any Italian roots, but my Grandma Madeline enjoyed making fresh pasta for us growing up. She would start by scooping a generous heap of flour onto her counter and then ...

Chef Thomas Keller's list of accomplishments and influences in the culinary world is extensive. His restaurant, The French Laundry, transformed a sleepy Napa Valley farm into one of the world's best ...

The classic Italian recipe for homemade egg pasta dough calls for 55-57 grams of egg for every 100 grams of flour (that's ...

Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, ...

I was a biochemist before becoming a chef. So I write this as a skeptical scientist: A bowl of pasta has an almost magical quality. Hidden in plain sight are layers of flavor, technique, ...

Anyone who has made pasta by hand has, at some point in the process, been tempted to crack another egg into the mix if it doesn't look like the dough will ever come together. It's not always a good ...

You might not have an Italian grandma, but there’s an Italian grandma out there who is ready to teach you how she makes pasta. That’s the idea behind Vicky Bennison’s popular YouTube channel, Pasta ...