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Recipe
Whole-Wheat Maltagliati

Maltagliati means “badly cut” and refers to the imprecise way in which these sheets of pasta are cut. The haphazard squares are just the right rustic shape and texture for…
Recipe
Sonora Wheat Fettuccine

Like standard Italian 00 pasta flour, White Sonora wheat flour makes silky noodles. But this heirloom North American variety also imparts a pale golden color and rich, almost toasty flavor.
Recipe
Farro Cavatelli

Adding farro flour to cavatelli dough enriches the pasta’s flavor so that it stands up beautifully to a robust meat sauce. The cocoa powder in the dough is optional, but…
Recipe
Rye Pappardelle

These wide ribbons of pasta are typically made with 00 soft wheat flour. Substituting rye flour for half of the pasta flour transforms the character of the noodles, giving them…
Recipe
Farro Cavatelli with Rich Meat Sauce

Robust homemade farro cavatelli are the perfect foil to this sausage-centric meat sauce. The sauce, like all meat sauces, benefits from an overnight rest in the refrigerator. See the Tip,…
Recipe

Rye Pappardelle with Porcini and Fennel Ragù

Substituting rye flour for half of the pasta flour transforms these wide noodles, giving them more texture and a more robust flavor, and making them an excellent match for a…
Recipe

Alpine Linguine

Inspired by the cuisine of Northern Italy, this pasta dish features thin slices of caramelized Brussels sprouts and crispy bites of speck, the smoky cousin of prosciutto, which will also…
Recipe
Pasta with Wild Mushroom Ragù

A simple satisfying pasta, this dish hits all the right notes on a cold winter evening. Serve with crusty bread or a side salad, if you like.
Recipe

Rigatoni with Charred Corn, Sweet Onions, Cherry Tomatoes, and Bacon

While you could simply sauté the corn, the char from grilling gives this dish smoky depth of flavor. While the grill is hot, put on some bread to serve on…