-
Interview with EXAU Olive Oil co-founder, Skyler Mapes
Skyler Mapes, co-founder of EXAU Olive Oil, shares the vision and mission for the family-owned olive oil company and gives us tips for buying, using, and, storing olive oil for better.
-
The Science Behind the Eggs in Your Pasta
They say pasta is an art, but it can be a science too. Here's an in-depth explanation of how eggs play a role in your pasta dough.
-
A Simple Hack for Grating Parmigiano Faster & Finer
Here's why you should always grate your own Parmigiano and Pecorino, plus the simplest, fastest way to achieve a fine grate.
-
How to Use a Ravioli Mold
Tips, tricks, and step-by-step photos for using a wooden ravioli mold.
-
Three Tips for Making Better Anolini
Plump and cheery, anolini pasta is a joy to admire. Here's how to make them perfectly every single time.
-
An interview with Chef Joe Sasto: Mastering the art of pasta from unexpected places
Chef Joe Sasto shares his Michelin-star advice for making better pasta and finding culinary inspiration in unusual ways.
-
This Father and Son Make Pasta Together Every Sunday: An Interview with Pasta et Al
Every Sunday, Alec Morris and his son, "little Al," make homemade pasta together – and it's adorable. We interview Alec to learn more about his family tradition of pasta making and what inspires them to create unique dishes each week.
-
Creating Sustainable Pasta with Sicilian Roots: An Interview with Alessandra Lauria of The Pasta Studio
When Alessandra Lauria set out to figure out what she wanted to do in life, she didn't imagine it would involve pasta. But something in her Sicilian roots called her to learn more about this very special culinary art.
-
Learning the Ways of the Pastaia: An Interview with Meryl Feinstein of Pasta Social Club
We sit down with Meryl Feinstein, the woman behind Pasta Social Club, for a somewhat nerdy (warning: we go really deep into pasta hydration) but inspiring conversation.
-
5 Tips for Perfecting Spaghetti alla Chitarra
Making fresh spaghetti alla chitarra is no easy feat. But, with these five tips and a little practice, you can learn how to "play" the chitarra and create beautiful, square spaghetti in no time!
-
8 Tips for Making Better Stuffed Pasta
Stuffed pasta not coming out the way you want? Pair these eight tips and tricks with a little practice and you'll be on your way to making better stuffed pasta in no time.
-
How to Care for Olive Wood
Building your olive wood utensil collection? Here's how to make them last a lifetime.
-
How to Make Perfect Cacio e Pepe
Making the perfect cacio e pepe is no easy feat. Even though this classic Roman pasta only has three ingredients, the technique can be tricky to get right.
-
Three Reasons Why We Love Brass Pasta Tools
Are brass pasta tools just for looks? Not exactly. While these lustrous utensils are pretty to look at, there are a few practical reasons pasta makers prefer to use them.
-
How to Salt Your Pasta Water Perfectly Every Time
Arrivederci, "salty like the sea." Take the guesswork out of how to salt your pasta water with this step-by-step guide.
-
Guide to Italian Flour
Still not sure what the difference between Type 00 and semolina is? We've got you covered.
-
How to Store Fresh Pasta
Savor every last noodle with these two simple methods for storing fresh egg pasta at home.
-
7 Essential Tools for Making Homemade Pasta Like a True Italian
When it comes to making fresh pasta at home, there are a few basic tools you'll need in your kitchen arsenal—four to be precise!