To do the pasta, place a high-sided fryer or skillet on the stove, pour in enough water to bring the level up halfway, sprinkle in a pinch or two of salt, pour in about 2 tablespoons of extra virgin ...
Dear Susan: It’s not complicated at all -- quite easy, in fact. And we agree with you: This is one of the most amazing dishes in town. Chef Gino Angelini, who is from Emilia Romagna, says it’s a ...
At least once a week I get a craving for pasta. Sometimes my family and I will head to our favorite Italian restaurant in town, but that can quickly get expensive. Instead, for just a few dollars a ...
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