Pasta & Noodles

High-quality pasta makes a big difference in this decadent dish: The shells retain their beautiful texture instead of...

Mario Carbone deconstructs the beloved Italian American dish, baked ziti. He mixes the pasta with a rich, creamy sauc...

Pugliese peasants used to make pasta from burned wheat. Now, chefs are toasting flour to give pasta a rich, nutty fla...

Toasting flour before making pasta dough makes it incredibly rich-tasting and flavorful. Plus: F&W’s Ultimate Pa...

Top Chef finalist Sarah Grueneberg toasts bread crumbs in olive oil until crispy to sprinkle over pasta dishes, like ...

Farro is an ancient type of wheat that gives pasta a firm bite and sweet, grainy flavor. Chefs Steve Samson and Zach ...

Jenn Louis (an F&W Best New Chef 2012) found these intense beet gnocchi in northwestern Italy. They are sweet and...

The classic accompaniment to osso buco is saffron risotto. This simple alternative takes only 15 minutes to prepare. ...

This pasta is Mario Batali’s ode to his friend Jimmy Fallon’s Irish heritage; it combines blanched cabbage strips wit...

Few Americans eat pasta for breakfast, but this Greek-inspired recipe with orzo, leeks and bacon aims to make a few c...

Shiitake mushrooms add heft to this lo mein, but feel free to add shredded chicken to make the dish even more substan...

Andrew Zimmern’s Kitchen Adventures This is a Zimmern family favorite, a great recipe for a midweek dinner. The amped...

This fast and deliciously flavored Spanish-style pasta is terrific as a meal-in–one, any night of the week. Slideshow...

Jarred piquillo peppers and imported canned tuna from Spain add an Iberian twist to the classic American tuna cassero...

In Northern Italy, pizzoccheri are short, flat buckwheat noodles cooked with cabbage and potatoes and layered with ch...