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 ...

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 ...

“After eating such heavy food on Thanksgiving, it’s nice to have something lighter the day after,” says 2020 F&W Best New Chef Tavel Bristol-Joseph. His delicate agnolotti, filled with leftover mashed ...

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 ...