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. • ...

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

A Mexico City-inspired street food concept opened in downtown Sacramento, while an instant ramen bar launched in North ...

Making Erişte (Kesme) Pasta, or Turkish Egg Noodles, is all about simplicity ... Boil eriste in lightly salted water for 20-25 minutes until they are softened, then drain. In a large pan ...

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

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

1.Cut the bacon/breast, put it in a cold frying pan and fry it stirring until golden brown. A minute before cooking, add a clove of garlic to the bacon, drain the fat, and return it to the pan.

Where to find all-you-can-eat sushi, Korean barbecue, dim sum and what's up with Soup 'n Fresh, the Souplantation dupe.

plant-based pasta. What makes this recipe unique is the use of homemade green egg foam, made from wilted spinach, which gives the pasta its beautiful green color without altering the flavor. This ...