Italians call fettuccine Alfredo "tourist food," but there is a dish they actually eat lurking behind the Americanized ...

The pasta shouldn't be hard, but it should have a tiny amount of resistance when you bite into it. But it seems many are botching up this cooking basic, and Christopher Kimball, the man behind ...

semolina flour and vinegar — and tomatoes and pasta. The cuisine is as diverse as the country's regions — so diverse that Christopher Kimball, founder, and J.M. Hirsch, editorial director, of ...

When it comes to cooking pasta, the region of Puglia in southern Italy takes a bit of a different approach. Instead of boiling the pasta in water in a large pot, Apulians throw their pasta right ...