For pasta that pops on the plate and in your mouth, you only need one boozy ingredient. Here's what to know about these ...

The pasta dough recipe Flay swears by comes from his friend, chef Marc Vetri. It consists of two ingredients: all-purpose flour and eggs. Flay does not add salt to his pasta dough, as he seasons ...

Photo by Prima FestaPlate of fresh egg semolina pasta topped by Chunky Tomato Pasta Sauce and Grated Parmigiano-Reggiano cheese. Most everything served on our family table was home made. Why ...

For whole grain pasta, substitute 1 cup sifted whole wheat, spelt or farro flour for 1 cup of the 00 or all-purpose flour. Add extra egg yolks or water as needed and allow dough to rest for 1 hour ...

Not all pasta is created equal, and the difference usually lies in the dough. These are the tips you need to make the best fresh pasta dough.

Making fresh pasta can be very fun, but there are some mistakes you should definitely avoid making when tackling this task, according to experts.

This recipe is similar to the basic Egg Yolk Dough but with a little more flour and egg to bind up the herbs. Like that dough, it makes enough for 4 sheets of pasta that are 5 to 6 inches wide ...

Pasta Carbonara Ingredients: 8 oz Fresh pasta (see sub recipe) 5 oz Pancetta (medium diced) 6 leaves Basil 2 Eggs ¼ cup White Wine (whatever you are drinking at the time) 2 Tbsp Extra Virgin ...

Most recipes, including ours, give instructions for using a pasta roller. There’s a good reason for that: It’s more difficult to roll dough by hand. Even an inexpensive hand-cranked machine ...

If someone asks me about the quantities in my pasta dough recipe, I enjoy yelling "Quanto Basta!" and grinning. The phrase means "until it's enough"—it's the way I wish I could answer most ...

You won't have lived until you make your own fresh pasta. Experiment by adding your own flavourings and making different pasta shapes.