The book is part-memoir, part-cookbook with recipes and stories about Matteo Lane's deep love for pasta, which was fostered ...

And if you haven’t yet added Super Italian to your cookbook collection, you should do so right now ... “The first section has ...

Ahead of the book’s release, set for April 2025 via Chronicle Books, Eater sat down to talk with Lane about why he decided to write a cookbook, how he wove his identity and his family into the ...

Food writer and podcaster Dan Pashman made the unusual step a few years ago of creating an entirely new shape of pasta. Pashman's “Anything's Pastable” features dishes using 34 different pasta ...

I adapted this Puttanesca Sauce recipe from my first cookbook, The Seduction Cookbook: Culinary Creations For Lovers. It is, ...

He even makes a pizza out of fettuccine -- a pasta pizza. "When I go to make a cookbook or make pasta, it's not my instinct to limit myself to only the classic Italian dishes that I grew up eating.

It’s the ethos by which he has built a burgeoning pasta-making career, impressive social media presence (1.4 million TikTok followers strong), and his festive new cookbook, “Danny Loves Pasta.” ...

Here’s a recipe for a pasta sauce that brings a touch of Spain into the Italian cookbook. Chopped Serrano ham and bright red chillies blend with a cheesy sauce to add some salsa to your pasta.

Nadia Caterina Munno’s “The Pasta Queen” landed on Prime Video on Oct. 24, blessing the world with gorgeous visuals of Italian food and quippy Italian expressions. The show is part cooking tutorial ...

A short pasta shape, such as orecchiette, macaroni or wagon wheels, is the easiest to stir into a silky sauce here — and means that you can eat the dish with a spoon in front of the television ...

Pashman came up with the idea of writing a pasta cookbook after he noticed that many of cascatelli’s fans were sending him images of them eating it in very traditional ways. Maybe even boring ways.

Pasta with green bean ragu. This spoonable pasta is a dance of sorts between two pots: one with fresh green beans and orecchiette, the other with sausage ragù. Food styled by Simon Andrews.