Make the pasta sheets: Whisk together semolina flour, 00 flour, and fine salt in a large bowl; transfer mixture to a clean large work surface. Make a well about 4 inches in diameter in center of flour ...

With its rich filling and silky sauce, this agnolotti from chef Michael Tusk of Quince and Cotogna has kept diners coming back for decades. Michael Tusk, renowned chef of three-Michelin-starred Quince ...

To prepare agnolotti, start by making the egg pasta. You can consult the Cooking School process: fresh egg pasta. In the bowl of a stand mixer, sift the flour directly into the mixer (1), add a pinch ...

As we discovered in part one of our interview with Matthew Poley of Heirloom-LA, love can be found in the most unique of places. In case of Poley and Tara Maxey — in a bowl of homemade pasta. This, ...

Some longtime regulars of Spago Beverly Hills, including many Hollywood stars who’ll be at the Governors Ball, reach a point where they can almost tell what season it is simply by seeing what kind of ...

Red Paper Clip co-chef-owner and XLB agnolotti mastermind Kevin Chen reimagines a Piedmont pasta ripiena as a Shanghai soup dumpling, a.k.a. xiao long bao. He says the dish was inspired by the Black ...

For the pasta dough: Make at least a couple of hours ahead of time or up to a day ahead. In a food processor fitted with the stainless-steel blade, combine the flour, egg yolks, salt, olive oil, and 2 ...

Add Yahoo as a preferred source to see more of our stories on Google. The result? A comforting yet elevated plate of pasta that feels both familiar and entirely new at the same time. I first had this ...

Earlier this winter, Alessandro Stratta, a chef who’s had a good amount of success in Las Vegas, opened Bigoli (140 West 13th Street, 212-647-1001), his first New York City restaurant, located in the ...

When I go to Italy, I go to eat. And while I would be hard-pressed to name my favorite dish, I would make a long detour for the small stuffed pasta called agnolotti, specifically those from Piedmont.

Each region could well argue for its own, but one may have the strongest case. Stefano Secchi, the chef and co-owner of New York City’s Rezdôra, created several types of stuffed pasta exclusively for ...