Salt the pasta water. Salting the pasta water is a critical step to achieving perfectly seasoned and flavorful pasta. While ...

Ten years ago, Marc Vetri wrote the acclaimed Mastering Pasta — equal parts dough science and cookbook. Now consider the last decade for Vetri: He opened high-end restaurants in Las Vegas and Kyoto, ...

Turn up the heat with Spaghetti All’Assassina — a crispy, fiery, caramelized pasta from Bari that’s pan-fried to perfection ...

The Spaghetti Food was added with the Grow a Garden Kitchen Storm Update, and it needs more than tomatoes to come out right. Here's how to make it. Note that if Spaghetti is the craving, other similar ...

Homemade spaghetti sauce can beat even the best jarred product any day, so long as it's well balanced. But a good spaghetti sauce requires more than just combining a can of tomatoes with a little ...

When chef Carla Lalli Music recently made pasta with sausage and broccoli rabe for dinner, it came out too salty. Her error? She used oversalted pasta water to finish her sauce. “Sometimes it’s better ...

Restaurant pasta has a way of making us feel both amazed and mildly offended. How can something so simple taste so good? It’s not magic (and surprisingly, it’s not fresh pasta either!). It’s all ...