With so many homemade pasta recipes circulating the internet, it can get confusing. But look no further–this is the only one ...

Dampen your hands with water before forming your meatballs. This will help keep the meat stick together rather than to your ...

J.L. Lister, Executive Chef at South Tampa’s Ava restaurant, shares a weeknight dinner idea where sausage, tomato and soffrito make up a sauce that perfectly coats homemade pasta. Pantry ...

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. • ...

It is based off of a version of a lasagna from Bologna, but with our spin on it. Our favorite part is the crispy edges all ...