Featuring hand-cranked operation, the Marcato Pasta Extruder is a kitchen tool that anyone can use. Capable of producing a variety of pastas, the machine offers something for everybody. Brian is the ...

The hearty farro casarecce at Giulia. The bell-shaped campanelle at Coppa. The savory rye mafalde at Craigie on Main. The petite gnocchetti at Steel & Rye. What do these noodles have in common?

FARGO -- Businessmen from Nigeria and Peru recently were in Fargo to learn about making pasta with regionally grown crops. As spaghetti dangled out of the pasta extruder at Northern Crops Institute on ...

Joseph Helm, the executive chef at Subito, says making pasta is a labor of love. “It’s easy food done right with high quality ingredients,” he explains. “You have to put the labor of grinding the ...

You can tell a lot about a restaurant by its simplest dish. At Raccolto, the West Seattle restaurant opened by chef/owner Brian Clevenger in a new building just beyond the Junction in early November, ...

LAKE WORTH — On Christmas Eve, Leah "Mama" Gizzi and her husband, John Storch, were where they always are — Mama Gizzi's Gourmet Pasta, a wholesale pasta shop they own on North Dixie Highway. They ...