Pasta & Noodles

Do lasagna cupcakes sound like a great idea or just plain wrong? Either way, they're part of a savory cupcake trend—b...

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

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

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

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...

"This epitomizes the beauty of few-ingredient cooking," says Claire Robinson, host of the Food Network's ...

Use this filling to make Easy Ravioli.

You can make this ravioli with Four-Cheese Filling, Carrot-and-Ricotta Filling, or Meat Filling. Dough Tip "Alwa...

Cooling this skinny pasta, then tossing it with Chardonnay-braised squid in a light, tangy sauce, makes for a refresh...

At Eataly's pasta and pizza counter, Mario Batali's team serves three different pasta shapes with a choice of...

Use this filling to make Easy Ravioli.

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

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