Pasta & Noodles

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.

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

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

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

This pasta is an ode to the mountains of fried zucchini Gwyneth Paltrow ate at Elio's, an Italian restaurant on M...

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

Plus: Perfecting Ravioli

Chef Way At Incanto, chef Chris Cosentino braises beef shank and oxtail in red wine to make a brasato he serves with ...

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

Paprika adds smoky flavor to this super-creamy dish that includes Fontina, cheddar and mascarpone. Cheese crisps repl...

Chef Douglas Keane of Cyrus restaurant in Healdsburg, California, and an F&W Best New Chef 2006 creates a quick but f...

While Parmigiano-Reggiano is wonderful in this simple pasta dish, Tory Miller prefers to use Wisconsin's own SarV...

At the Greenhouse Tavern, chef Jonathon Sawyer makes a lamb-shank ravioli with homemade pasta and a filling of braise...

Paul Grieco of Terroir in Manhattan is one of the few sommeliers to serve wines from Sicily's Frank Cornelissen, ...