Add 12 ounces dried spaghetti, 4 1/2 cups water, and 1/4 teaspoon kosher salt. Bring to a boil over medium-high heat.

The pasta water secret makes all the difference here – reserve a cup before draining your linguine. When you whisk a splash ...

Q: What's green, tastes delicious on pasta (and everything else), and needs a blender? A: A pasta sauce that's easy to make ...

It’s been about 25 years since pasta with vodka sauce started showing up on restaurant menus, but it hasn’t gotten old to me.

Making fresh pasta is relatively easy, and it’s a real snap if you have a standing mixer and a pasta roller. You can use ...

Few Brooklyn spots fully deliver a perfect bowl of cacio e pepe, despite the dish’s popularity in recent years. But on a ...