Pastitsio is creamier than a baked ziti and meatier than lasagna. I think the classic Greek pasta dish should be part of ...

Vani Hari, aka FoodBabe, has put the issue of food additives on the political agenda in the US – with a legion of ‘Maha moms’ ...

Welcoming summer reminds me of my days leading cooking camps for kids in a rented church kitchen. Hungry to learn, these 8- to 12-year-olds would race into the kitchen, tie on their aprons and ...

Learn to make pasta dough that lasts up to 5 days in the fridge. Ukrainian analyst on results of Istanbul talks: Putin’s baseline scenario revealed I have autism and ADHD. Finally I understand ...

CHEF NOTES: • Do not use just semolina or kamut flour as the dough will be too hard. • Rule of thumb is 1 egg per 100 grams of flour or heaping ¾ cup of flour • You can also dry your pasta ...

Transfer mixture to a clean work surface and knead by hand until dough is smooth and elastic and all flour has been incorporated into dough, 8 to 10 minutes. Dough should have consistency of ...

Even food writers have recipes that stymie them. Here’s how we overcame issues and learned to perfect bread, fresh pasta, pie crust and whole fish.

My first-ever homemade ravioli, including the dough, thanks to the new pasta maker equipment I gave MT for Christmas. The pasta roller attached to our KitchenAid stand mixer. After decades of ...

Let us know. Pasta can be considered an Italian counterpart of noodles. A dried version of wheat dough in various shapes, pasta can be cooked in a variety of sauces and ingredients, with a sprinkle of ...

Rest assured, you can still make homemade pasta when you only have a rolling pin, says Chef Jasper J. Mirabile Jr., owner of Jasper's Restaurant in Kansas City, Missouri as well as the host of the ...

Roll the pasta dough through a pasta machine, dusting it with semolina flour, until you get to number 5 on the thickness. Line a tray with baking paper or a dusting of the semolina flour.