Making pasta from scratch is the ultimate exercise in instinctual cooking. Karsten Moran for The New York Times With time and a little effort, a versatile pasta dough — made of just flour and eggs — ...
It’s not necessarily the pasta water. It’s the marriage of starch, cheese and water, Eric Kim writes. David Malosh for The New York Times A short pasta shape, such as orecchiette, macaroni or wagon ...
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