Make the pasta sheets: Whisk together semolina flour, 00 flour, and fine salt in a large bowl; transfer mixture to a clean large work surface. Make a well about 4 inches in diameter in center of flour ...

When I go to Italy, I go to eat. And while I would be hard-pressed to name my favorite dish, I would make a long detour for the small stuffed pasta called agnolotti, specifically those from Piedmont.

“After eating such heavy food on Thanksgiving, it’s nice to have something lighter the day after,” says 2020 F&W Best New Chef Tavel Bristol-Joseph. His delicate agnolotti, filled with leftover mashed ...

Some longtime regulars of Spago Beverly Hills, including many Hollywood stars who’ll be at the Governors Ball, reach a point where they can almost tell what season it is simply by seeing what kind of ...

As we discovered in part one of our interview with Matthew Poley of Heirloom-LA, love can be found in the most unique of places. In case of Poley and Tara Maxey — in a bowl of homemade pasta. This, ...

To start, dust a large rimmed baking sheet with cornmeal and set your pasta maker to the thickest setting; dust lightly with cornmeal. Divide your dough into 4 pieces and flatten each into a narrow ...

To prepare agnolotti, start by making the egg pasta. You can consult the Cooking School process: fresh egg pasta. In the bowl of a stand mixer, sift the flour directly into the mixer (1), add a pinch ...

Now that it unfortunately looks like the Dodgers will run away from the Giants with the NL West, we need a new rivalry to keep us busy. How about best Italian restaurant in San Francisco? Acquerello, ...