In about an hour, with just a handful of ingredients, make fresh pasta on the weekend. Then freeze it for extraordinary weeknight dinners
Sicilian by birth, Angelo Garro, a San Francisco blacksmith, still makes pasta the way he learned to as a boy.
Recipe: Fresh Fettucine
Berkeley chef and cooking teacher Samin Nosrat shows us how to make a Southern Italian specialty. Watch how easy it is to make it from scratch in our video.
Recipe: Homemade Orecchiette Pasta
So simple, yet so good: This pasta exudes the essence of Italian eating.
Recipe: Orecchiette with Clams, Chiles, and Parsley
With its cupped shape, orecchiette cradles the jamlike, cooked-down tomatoes.
Recipe: Orecchiette with Cherry Tomatoes, Marjoram, and Ricotta Salata
Use sheets of fresh pasta to make these meltingly delicious yet healthy ravioli from cookbook author Martha Rose Shulman.
Recipe: Giant Butternut Sqaush Ravioli
Recipe: Homemade Udon
San Francisco chef Sylvan Brackett, owner of Rintaro restaurant, showed us how to make his wonderfully springy fresh udon noodles—and gave us several ways to use them.
“Kare” is Japan’s version of curry, and this thick, velvety, spicy stew is fusion at its best.
Recipe: Beef Kare Udon
Tangy, crunchy, and full of raw vegetables, this is just what you want to eat when it’s boiling outside.
Recipe: Chilled Udon Salad
A simple, delightful dish with just 5 ingredients.
Recipe: Udon with Soft Egg and Green Onion
Crisp-skinned roast duck floats on chewy udon and earthy mushrooms in a smoky broth.
Recipe: Roast Duck and Mushroom Udon