Between the way the pasta catches your sauce of choice and how the texture feels when you chew, the right shape can make all ...

Two restaurants specializing in fresh pasta are due to open to the public by early May: Egg & Flour Pasta Bar from chef Adam Pawlak, in the Crossroads Collective food hall at 2238 N. Farwell Ave ...

Pasta, a food darling of both Italy and America, comes in hundreds of shapes — more than 300 by some counts. There are long strands, round and flat, thin and wide, and twisty, ruffled, tube, and ...

This grated fresh egg pasta is a cinch to make, a joy to cook with, and is simply shaped with a grater — no rolling or special equipment required. Whisk together 00 flour, semolina flour, and ...

Dry pasta can also contain eggs, but it is more often made from only semolina flour and water. Dry egg pastas tend to be “a little more brittle,” chef Nicholas Stefanelli said .

Finish the hand-cut pasta. The last step is finishing the pasta. Bring that old pasta water back to a boil. Drop in your freshly metamorphosed noodles, and allow them to boil for two minutes.

Standard Egg Pasta Dough. Serves 4. Ingredients 350 grams (2¼ cups) 00 or all-purpose flour 50 grams (5 tablespoons) semola rimacinata or semolina flour ...

The French pasta producer Panzani tried a similar experiment in 1987 when it hired French designer Philippe Starck to create his own pasta shape. His mandala pasta was basically reimagined rigatoni.