Tortellini with Parmesan Zabaglione
Homemade tortellini are served with a luscious sauce of egg yolks, grated Parmesan, and heavy cream.
Corzetti Stampati with Seared Mushrooms, Marjoram & Pine Nuts
Meryl Feinstein of Pasta Social Club shares her go-to corzetti pasta dough recipe with a buttery mushroom sauce that's a twist on Ligurian tradition.
Domenica Marchetti’s Apple Crostata
Move over, apple pie. This crostata recipe uses a buttery pasta frolla crust with a simple filling that leaves out the spices in order to let the apple flavor shine through.
Thanksgiving Leftover Cappelletti
Leftover mashed potatoes and stuffings make up the base of the filling for these Thanksgiving-stuffed cappelletti.
Autumn Lasagne with Winter Squash, Roasted Onions & Sage
Sweet winter squash, roasted red onions, and rich Alpine cheeses layered between sheets of fresh pasta, then baked into a heavenly tower of fall flavors and topped with crisp, crackly sage.
Pesto-Ricotta Filled Raviolo with Brown Butter, Crispy Sage & Walnuts
Want to impress your next dinner guests without laboring over pasta dough for hours? Make this. They'll never know there's only two ingredients in the filling.
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.
Mastering the art of pasta from unexpected places: An interview with Chef Joe Sasto
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.