If you're bored of eating the same old fettucine Alfredo or mac and cheese, take a leap into the world of uncommon pasta to ...

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 ...

There are many options on the gluten-free market today that offer a simple and flavorful replacement for typical ...

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 ...

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.

Despite having eggs in them, egg noodles have less protein than pasta. Egg noodles have about 1.3 fewer grams of protein than pasta (per 100 grams). Cholesterol.

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.