From the blue box mac and cheese to homemade tagliatelle tossed with garden-fresh marinara at a family-owned restaurant in the heart of Italy, pasta and I have had quite ... to perfection in 2 minutes ...

Pasta machines, even manual ones, are a no-no in Funke’s world. (He created a hashtag about what people should do with their pasta machines that, ahem, cannot be repeated in a family publication.) ...

Drain the farfalle and zucchini, reserving 1/4 cup of the pasta cooking water. Meanwhile, in a large, deep skillet, melt the butter. Remove from the heat.

When you walk down the pasta aisle at the supermarket, there are so many tasty choices: There’s the humble spaghetti, the tubes of ziti, the tiny shells, and the butterfly-like farfalle. But every ...

Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Step 3 ...

In a 2015 blog post, Brown said he prefers the texture of dry pasta when it starts off in cold water, adding that when it comes to the amount of water needed to cook shorter pasta shapes "like ...

Marie Gavrity, Castleton Corners Ingredients: 3/4 pound farfalle pasta Salt 3-4 cloves garlic, minced 1 medium onion, chopped 2-3 tablespoons olive oil 8 ounces baby portobello mushrooms 1 1/2 ...

Season pasta with salt and pepper While pasta is cooking, heat a large skillet over medium heat, add half of the olive oil and the onions and sauté for 2 to 3 minutes.