Of the many, many things I love about pasta, at the top of the list is convenience. It is, hands down, the dish I make the most when I’m short on time or haven’t gone shopping in a while. I always ...

"Leaving the lid off the pot while the pasta is cooking is the way to go," advises de Marchi. "This prevents the water from ...

When cooking long pasta like spaghetti or linguine, use a pair of tongs to gently separate each strand in an elegant, ...

A classic Italian dish of pasta aglio e olio - with garlic and oil - gets a Japanese twist when you add chirimen (dried tiny whitebait) and karasumi (cured, pressed fish roe - the Japanese ...

Dried pasta has a firmer, denser texture when cooked ... is more likely to be served with wide pasta such as tagliatelle or short tube shapes such as penne. For thin soups, tiny pasta shapes ...