To prepare agnolotti, start by making the egg pasta. You can consult the Cooking School process: fresh egg pasta. In the bowl of a stand mixer, sift the flour directly into the mixer (1), add a pinch ...

As we discovered in part one of our interview with Matthew Poley of Heirloom-LA, love can be found in the most unique of places. In case of Poley and Tara Maxey — in a bowl of homemade pasta. This, ...

“After eating such heavy food on Thanksgiving, it’s nice to have something lighter the day after,” says 2020 F&W Best New Chef Tavel Bristol-Joseph. His delicate agnolotti, filled with leftover mashed ...

Some longtime regulars of Spago Beverly Hills, including many Hollywood stars who’ll be at the Governors Ball, reach a point where they can almost tell what season it is simply by seeing what kind of ...

For the pasta dough: Make at least a couple of hours ahead of time or up to a day ahead. In a food processor fitted with the stainless-steel blade, combine the flour, egg yolks, salt, olive oil, and 2 ...

In a food processor, combine beans, minced garlic, minced rosemary, dried chives, olive oil, salt, and pepper. Process until beans are a smooth, creamy texture. Taste and adjust seasonings as needed.

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.

Earlier this winter, Alessandro Stratta, a chef who’s had a good amount of success in Las Vegas, opened Bigoli (140 West 13th Street, 212-647-1001), his first New York City restaurant, located in the ...