Barilla is a big-name brand of dried pasta in America. However, as tastes have changed and availability has expanded, other brands are growing in prominence. I'm pitting one of those — Garofalo — ...

Having lived in Italy for 18 years, I have picked up many, many tips and tricks for cooking pasta. When I first arrived, I had the assumption that many foreigners have, that all pasta is the same, ...

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Two chefs, one cookbook author, a culinary historian and a food writer made a list of the country’s most delicious meals, from carbonara in Rome to ravioli in Campania. Credit...Enea Arienti Supported ...

Noodling over pasta types People have been eating pasta for millennia, and in almost every country, pasta is consumed in some form. In some places, pasta is made with semolina flour and water, while ...

Growing up, Sunday nights followed the same routine: a pasta dinner made by Mom, followed by putting the finishing touches on schoolwork and getting ready for the week ahead. Pasta has a nostalgic ...

Most people cook pasta by feel. It works on busy nights, but it usually leads to leftovers that linger in the fridge or plates that feel a little too light. Since pasta expands as it cooks, figuring ...