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Pasta & Noodles

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Pasta cacio e pepe ("cheese and pepper") is made with Pecorino Romano, a tangy aged sheep's-milk cheese o...

"We always ate fresh tomatoes with basil, but I never thought to add pasta to them," says Fran Parisi about G...

Ken Vedrinski discovered the hand-coiled pasta called trofie and the super-minerally white-wine Vermentino while trav...

"This epitomizes the beauty of few-ingredient cooking," says Claire Robinson. Indeed, she freshens up the classic, ri...

This terrific vegetarian entrée features fregola. Mourad Lahlou likes making the dish with seasonal heirloom tom...

Noodle kugel is a traditional Jewish recipe served for dessert or as a side dish. Although it's made with cottage che...

One of the most popular cured meats on restaurant charcuterie boards, soppressata is a hard salami from southern Ital...

In his gorgeous In.gredienti cookbook, Massimiliano Alajmo includes a dish called "pasta butter and smoke," m...

At Rustic Francis's Favorites, the restaurant at Francis Ford Coppola's spectacular new winery, features this hearty ...

Using chicken livers to make pasta sauce is a great idea. Adding a little sherry to the sauce deepens the rich flavor...

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