Finish with salty cheese. A finishing grating of Pecorino Romano, Parmesan, or aged Asiago improves nearly any ...

Choosing the right pasta shape is a good place to start. Shapes with ridges, twists or curves tend to hold onto dressing better than smooth noodles. Rotini, cavatappi, fusilli and farfalle are all ...

It turns out that timing matters.

An Italian chef reacts to Jamie Oliver’s most popular pasta recipes and breaks down the technique, ingredients, and ...

Insider asked Michelin-starred chefs to share their favorite pasta dishes, plus tips and tricks so you can re-create them.

Pamela Vachon is a full-time freelance writer who covers food and drinks. She is a certified sommelier, former fine dining captain and bartender, and culinary school graduate. Although it’s often ...

A viral video showing how nine Food Network chefs salt their pasta water has gotten people talking – and prompted questions about just how much salt a person should be using when making spaghetti. The ...

Rome is famous for its four classic pastas: cacio e pepe, gricia, amatriciana and carbonara. But there's actually a fifth pasta that combines the best elements of these four — and, according to one ...

You might assume that little can go awry when simply boiling pasta — but one Michelin-starred chef has cautioned against four "unforgivable" errors. While we understand that boiling pasta is ...