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Pasta & Noodles

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

Using asparagus in a pesto with olive oil, Parmigiano-Reggiano, basil and lemon juice creates a very fresh, green and...

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

Chef Joe Cicala uses the excellent dried corn pasta produced by Rustichella d’Abruzzo. Because of its deep corn flavo...

This is a delicious cross-cultural take on chicken soup. The angel hair pasta represents Italy; the soft-boiled egg a...

Star chef Marc Vetri makes his terrific, tender spinach gnocchi with brown butter and three types of cheese. They're ...

Top Chef finalist Sarah Grueneberg cooks parboiled spaghetti right in the tomato sauce so it becomes infused with fla...

Top Chef finalist Sarah Grueneberg makes her amatriciana sauce with anchovies, so it’s extra-savory. Slideshow: Uma...

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

Here, chef Michael Toscano tosses a scroll-shaped pasta known as casarecce (fusilli is a good alternative) with skate...

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