If you've ever shied away at making pasta from scratch, we don't blame you. It can be a labor of love that makes using store bought seem like a no brainer. Typically, homemade pasta is made from eggs, ...

CHEF NOTES: • Do not use just semolina or kamut flour as the dough will be too hard. • Rule of thumb is 1 egg per 100 grams of flour or heaping ¾ cup of flour • You can also dry your pasta on a drying ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. The recipe comes from the isle of Capri, and like the famous ...

This story comes from the Institute of Culinary Education, which has campuses in New York City and Los Angeles, as well as online programs. Today, there are various types of “pasta” on the market to ...

Giada De Laurentiis’ Fresh Pasta isn’t one of her easy weeknight pasta recipes ready in 30 minutes or less. The Food Network admits making homemade pasta is time-consuming. But she has a few tips for ...

Linda Miller Nicholson shares the Salty Seattle secrets. Who doesn't love fresh, handmade pasta? Add a filling, some flavorful ingredients and a stamp, fold or twist and you have ravioli. To help ...