Flour and water—can it get any more basic? After a few minutes of kneading, the dough magically comes together into a smooth, supple ball.

These crumbs are delicious sprinkled over pasta.

Store-bought fettuccine simply can’t compare to homemade.

Our wonderfully rich lasagne layers the flavors of hazelnuts, eggplant, parsley, ricotta, garlic and Parmigiano-Reggiano.

Homemade ravioli are well worth the effort, and making them is the perfect task to share with a kitchen full of cooks (even novices can get in on the fun).

Put steak, clams, eggplant, or avocado over live fire and bring smoky flavor to salad or pasta.

Basil pesto has a strong floral quality—this one, made of pecans and arugula, is richer, with a peppery bite. Prepare an extra batch to use as a spread on turkey sandwiches....

These “hats” are a classic dish in Ferrara, where you’ll find them filled with a range of different things, from meat to vegetables.