The classic Italian recipe for homemade egg pasta dough calls for 55-57 grams of egg for every 100 grams of flour (that's ...

Chef Thomas Keller's list of accomplishments and influences in the culinary world is extensive. His restaurant, The French Laundry, transformed a sleepy Napa Valley farm into one of the world's best ...

We used it often to make the family recipe for chicken noodle soup with homemade egg pasta. But there is no doubt the machine they gave me was a pasta maker from Italy. It was made for much more than ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. “Can’t beat ...

Italian pasta comes in many shapes. We break down what they are, and the best sauce pairings, cooking tips, and history to ...

(About 1 pound, 6 ounces of dough; enough for 4 main-course servings) To purists, it may seem heretical to add milk, salt and olive oil to an egg and flour pasta dough, even in the smallest quantities ...

Figuring out meals that will satisfy all eaters at the table can be tricky. But if there’s one food that can transcend fussy phases and even time of day, it’s the egg. If you have a carton of eggs in ...