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Pasta & Noodles

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This pasta gets its silky texture and lush flavor not from cream but from Camembert. Laura Werlin says that it's easi...

Chef Way Chris Cosentino adds briny flavor to his pasta with cured tuna heart. He shaves it on right before serving. ...

At The Modern in New York City, chef Gabriel Kreuther makes gnocchi using fromage blanc, a fresh French cheese that c...

This is a great, fast version of American-style pad thai, with an appealing combination of sweet, sour and spicy flav...

At her restaurant, Amanda Cohen tosses herb fettuccine with pickled squash blossoms and grilled zucchini. This simpli...

Slideshow:  More Healthy Pastas Video: Best New Chef 2011: Carlo Mirarchi

These tender gnudi, adapted from Nancy Silverton's Mozza Cookbook, are delicious with buttery chanterelles.

Jere and Emilee Gettle love the Green Zebra tomato, which is as sweet as red ones but with a citrusy tang. They toss ...

Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with...

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