Bring a large pot of heavily salted water to a boil. Meanwhile, finely grate 1 1/2 ounces Parmesan cheese and 1 1/2 ounces Pecorino Romano cheese (about 1 cup each grated on a microplane or 1/2 cup ...

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 rack. • ...

Crack one egg into the well ... Simply bring a pot of salted water to a boil, drop in your fresh pasta, and let it simmer for two to four minutes. But remember: fresh pasta cooks much faster ...

Now in her 50s, celebrity chef Giada De Laurentiis is shifting her focus away from working nonstop and away from strict diets ...

Mustard greens, white beans, and pappardelle egg noodles come together with Calabrian chiles and lemon in this weeknight ...

Cook the pasta in a saucepan of boiling salted water according to the packet ... reserved pasta water to the bacon and kale. Mix the egg yolk with 3 tablespoons of the Parmesan, add to the bacon ...

“Carbonara loves black pepper or a little chili flake,” Gamoran said. “It likes spicy.” Separately whisk together egg yolks ...

Whisk together the whole egg, egg yolks ... Cooking the agnolotti: Bring a large pot of salted water to a boil. Place a pasta strainer inside the pot. In a large-size sauté pan, bring the ...

This recipe calls for uncooked salted eggs. Salted egg yolk prawns is a popular Cantonese dish, but I’ve given it a Southeast Asian touch with the addition of curry leaves and fresh chillies ...