Mix all ingredients together and knead by hand until smooth. Wrap dough with plastic wrap and rest in the refrigerator for an hour. Roll out even sheets with a pasta sheeter to your desired length.

Learn how to make a classic Spanish fideuà with squid ink, shrimp, mussels, and tender noodles—all in one pan. This flavorful ...

To the uninitiated, squid ink is an ingredient best left to an episode of “Fear Factor”—a viscous goop that can turn foods jet-black and fishy with the smallest drop. But for those who’ve come to ...

Igor Ferraro, chef and owner of La Bottega in Coconut Grove, hasn’t quite adapted to U.S. culture yet. “It is very different here,” he says. “I guess I am more old-school Italian.” Originally from ...

To try and decide each week where and what to eat around the basin can be a challenge – there are so many amazing choices. In this feature we’ll dive into dishes that will surely satisfy those hunger ...

Pasta can be as simple as buttered noodles, or as complex as a 54-layer lasagna. Either way, when you pile a bite on your fork and shovel it in? Pure bliss. We ate a lot in 2025. From cookies, to ...