When I go to Italy, I go to eat. And while I would be hard-pressed to name my favorite dish, I would make a long detour for the small stuffed pasta called agnolotti, specifically those from Piedmont.

Add Yahoo as a preferred source to see more of our stories on Google. In this video, master the art of making Chef John’s Cheese Agnolotti, a classic Italian stuffed pasta filled with rich, creamy ...

What could say comfort food in the cold, dark days of winter more than pasta? Chef-owner Jimmy Liang of Everett’s Capers + Olives restaurant includes seasonal items such as sage, hazelnuts and ...

To prepare agnolotti, start by making the egg pasta. You can consult the Cooking School process: fresh egg pasta. In the bowl ...

Want to start a lively discussion among food-loving friends? Ask whether white sweet corn or yellow sweet corn is better. You may be surprised by how emotional some people get in defending their ...

Videos: Ingredients For Pasta: -3 Large egg yolks -1 Large egg -½ C. 00 Flour, All Purpose flour is a fine substitute if 00 flour is unavailable -2 Tbsp. Evoo -2 Tbsp. Water -Pinch of SaltTo Make ...

Daniel Holzman cut his teeth in the New York restaurant scene, working at fancy, four-star French restaurants. But something didn’t quite sit right for him. Like many chefs of his generation, when it ...

Each region could well argue for its own, but one may have the strongest case. Stefano Secchi, the chef and co-owner of New York City’s Rezdôra, created several types of stuffed pasta exclusively for ...

Combine flour and salt in mixing bowl with dough hook and mix on low. Drizzle in water and oil. Drizzle eggs into flour. Mix 25 mins. Allow to rest 1 hour before working with. Make an "x" slit into ...

Yes, making your own ravioli can be time-consuming. But it pays big dividends. “Making filled pasta with your hands is a bit of a process, but in the end it’s very satisfying and rewarding to see ...