Mix with dough hook until combined, transfer to a bowl and cover with cling film, rest for 1 hour. After one hour, roll out ¼ inch thick and cut into 1 inch strips. At this point the dough is ready to ...

Chef Peter Klein grew up with bags of cavatelli in the freezer. “I’m from North Jersey, so we called them ‘gavadeels,’” says Klein, now the executive chef of the Austin cocktail bar and restaurant ...

Pasta is sublime in its simplicity: you truly need nothing more than flour, water, and your own hands. But just because it can be that minimalistic doesn’t mean it needs to be. There is a deep, ...

Mix all in stand mixer with a dough hook until the dough pulls away from the bowl and is homogenous, about 8 minutes. Wrap in plastic and let rest in the fridge for two hours. Roll the dough in thin ...

When Barry Koslow took over the kitchen at Tallula in April, he knew he wanted to have three fresh pasta dishes always on the menu. This bowl of cavatelli with garlicky sausage, bitter escarole, and ...

Cavatelli Pasta: Make pasta in a home use kitchen aid stand mixer and go through the steps bringing the dough together. Once the dough has been made, wrap the dough and set aside while making pesto ...

No matter if you were immediate family, extended or adopted, my family — at times over 30 of us — inevitably crowded into my grandparents’ Bridgeview bungalow kitchen. Even when it was nice outside or ...

CLEVELAND — You aren't alone if you find yourself missing out on the delicious cuisine that accompanies the Feast of the Assumption Festival in Little Italy each year. That's why Chef Loretta Paginini ...