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Take a trip to Parma with these beef-and-parmesan stuffed "anolini," served in a rich, savory meat broth.
A classic dish of Emilia-Romagna, garganelli al ragù bolognese consists of handmade grooved pasta tubes coated in a hearty meat sauce.
An Italo-Canadian takes on a journey through making one of her nonna's special Calabrese recipes: cheesy, fried rice balls called "polpette di riso."
Plump pockets filled with a lemon ricotta mixture, these tortelloni are the perfect way to practice your stuffed pasta skills and enjoy a simple yet satisfying meal.
French onion soup meets cappelletti in brodo in this half-French, half-Italian dish.
Making the perfect cacio e pepe is no easy feat. Even though this classic Roman pasta only has three ingredients, the technique can be tricky to get right.
Stuffed pasta not coming out the way you want? Pair these eight tips and tricks with a little practice and you'll be on your way to making better stuffed pasta in no time.
Building your olive wood utensil collection? Here's how to make them last a lifetime.
Are brass pasta tools just for looks? Not exactly. While these lustrous utensils are pretty to look at, there are a few practical reasons pasta makers prefer to use them.
Arrivederci, "salty like the sea." Take the guesswork out of how to salt your pasta water with this step-by-step guide.
Still not sure what the difference between Type 00 and semolina is? We've got you covered.