Want to make pasta, but lack the motivation to do all that mixing and kneading by hand? No problem. If you have a food processor, you can have a batch of pasta dough ready in about two minutes flat. 

Hello! Erin from The Forest Feast here, bringing you the second recipe in my series of Farmers Market Feasts for the month of May. There is a fantastic little seasonal farmers market that recently began down the road from me in the mountains. I try to go every week, and I've been getting to know the farmers, which is fun! This week I picked up some green garlic and fresh basil to make a creamy avocado pesto.

Q: Everyone loves creamy mac and cheese, but I'm the opposite — I love boxed mac and cheese because I can have a "dry" mac and cheese that still tastes cheesy. Is there anyway to replicate that "dry but cheesy" pasta with real foods?

Sent by Celeste

Q: I live in NYC and regularly buy fresh pasta from specialty shops. I love bucatini but have never seen bucatini sold fresh. Is there a reason why bucatini cannot be sold fresh or is there a place I can go to buy some that I have not thought of?

Sent by Mike

If you feel like you've mastered Pasta 101: Make Pasta from Scratch, then it's time to graduate to Pasta 201: Tortellini Edition. In today's class, you will learn the fine art of rolling, stuffing, and shaping these fetching little dumplings, all for the eventual goal of serving them to your adoring fans. No matter how tricky these tortellini look right now, I guarantee you will feel like a serious pasta-making pro once you step up to the pasta roller and turn out your first tray.

We've finally reached the tipping point between yearning for the arrival of fresh green things and actually seeing them start to show up in stores. Asparagus! Spring arugula! Artichokes! Pea shoots, soon to be followed by actual peas! It's time to satisfy our cravings for all things crisp, fresh, and green, and here are 10 vegetarian pasta dishes that will surely do the job right.

I've been craving opposites lately. I want pasta, but I don't want it to be heavy. I want fresh flavors, but also something savory and comforting. I want vegetables, but I want a bit of meat, too. I blame this in-between weather with its warm days and chilly nights — though I suppose I should actually be thanking the weather because it led to the creation of this dish. Pan-roasted cauliflower and ribbons of prosciutto get folded into a bright but savory tomato cream sauce with pasta. It's a perfect union of all my conflicting opposites.

When whole wheat and whole grain pastas first hit store shelves a few years back, they were touted as being healthier! and more wholesome! and just like regular pasta! The first two things may have been true, but the last one, not so much. Most whole grain pastas were gummy, bitter-tasting, and altogether unpleasant to eat. But these pastas have come a long way, and I'm rooting for the underdog.

The cold mid-winter weather always brings out my nesting side. I gravitate towards anything that'll make me feel warm and cozy: hot coffee, nourishing soups, warm bread and butter. But this time of year I'm still trying — trying, not always succeeding — to keep things light. (December was pretty indulgent!) Enter this delicious sweet potato ravioli from Laura of The First Mess. It hits all the right notes: creamy, filling, comforting, and all without using any dairy. More

It's been months since I yanked basil from the ground and whizzed up some pesto. When basil is in season, I'm slathering it on everything from pasta to crostini to eggs, to the point where it is a kitchen staple. What happens when that pesto-craving hits, but your window-box is bare and the market only has sad limp little bouquets of basil? Get creative.
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