My own personal knowledge of the different styles of Italian noodles tends towards the basic. Spaghetti, check. Lasagna, check. Macaroni, check. Funghini — wait, what? Remember this pasta guide from earlier in the week? Well, here's another. This infographic is a great way to learn the ins and the outs of those crazy shapes. How well do you know your pasta?
Now that you've learned how to make homemade pasta, it's time to up the ante! How would you like to make tender bite-sized pillows of pasta, plump with a creamy filling? Yes? Sounds good, right? It's easier and quicker than you might imagine. Take a look at this method — demonstrated by a pro: Bill Briwa, an instructor at the Culinary Institute of America's Greystone campus.
We had two encounters with mascarpone cheese in pasta recently. One was seeing this Tagliatelle with Spinach, Mascarpone, and Parmesan over on Jamie Oliver's website. The other was catching the tail end of a British cooking show where the host was making mascarpone-lemon spaghetti. (We're sensing an English theme.) This is our version, which borrows a bit from both but has the bright flavor of Meyer lemon plus toasted hazelnuts, which turned out to be the best ingredient of all...
This weekend, let's all solemnly swear to break out the dusty pasta maker that's been stashed away on a high shelf and get rolling. Do you know how easy it is to make pasta at home? Really easy! Here's a great recipe for a basic egg pasta and a step-by-step guide through the entire process.
The next time you find yourself with a neglected cup of macaroni or that last serving of spaghetti that no one seems to want, promise me you'll try this. I've been making pasta frittatas ever since another Kitchn writer mentioned it years ago, and it is hands down my favorite way to use up leftover pasta—along with whatever else is hanging around in the fridge.
I've had "pasta bake" on my list of recipes to make since the very beginning of my culinary journey. So what has been stopping me after all these years? I'm not really sure! Perhaps I was still in search of the "ultimate" version or a super-chefy secret ingredient. But a few weeks ago I found myself strapped for time with a barren cupboard, and friends already on their way over for dinner. And this amazing five ingredient casserole was born.
I recently got into debate with a friend over, of all things, how to make risotto. I was taught that warming the broth before adding it to the rice was absolutely crucial for a making an excellent risotto, but my friend said she doesn't bother with this step and gets fine results. When she pressed me to explain why warm broth was important, I realized that I didn't actually know. Point, scored. Research would be required.
Good sauce is essential to great pizza, and excellent homemade pizza sauce is so quick and easy, I always make it myself. Here's how I make my tomato pizza sauce. It's uncooked, tangy, and take less than 3 minutes to whip up.
Pizza gets a bad rap health-wise. And understandably so, I suppose. There's the oil and the cheese and the oh-so-delicious dough. But strangely I rarely feel guilty about the toppings themselves: it's usually the white-flour dough that leaves me feeling like I could've done better. But then, there are whole-grain pizza dough recipes, and some really fine ones indeed.