Ten years ago, Marc Vetri wrote the acclaimed Mastering Pasta — equal parts dough science and cookbook. Now consider the last decade for Vetri: He opened high-end restaurants in Las Vegas and Kyoto, ...

You know that moment when you take a bite of pasta in a restaurant and it just… hits different? Perfectly coated strands, ...

The recipe by Giada De Laurentiis required only a few ingredients, such as pasta and pesto, and can be prepared in one pot.

Restaurant pasta has a way of making us feel both amazed and mildly offended. How can something so simple taste so good? It’s not magic (and surprisingly, it’s not fresh pasta either!). It’s all ...

Whether you prefer your spaghetti al dente or soothingly soft, it can be difficult to achieve perfection at home. Many of us will have experienced our pasta disintegrating into a beige ...

If fall had a flavor, most people would argue it’s pumpkin spice or apple cinnamon. But if you ask me, I’m convinced it would taste exactly like Jamie Milne’s Butternut Squash & Roasted Garlic Pasta.

"Leaving the lid off the pot while the pasta is cooking is the way to go," advises de Marchi. "This prevents the water from ...