The Old-School Stuffed Italian Pasta That Hardly Anyone In The US Remembers Today

There are many more stuffed Italian pasta dishes than you might imagine, and this regional specialty is worth trying at home, ...
The New York Times

Yes, You Love Pasta. But Do You Know the Difference Between Anolini and Pansoti?

From the size of a bottle cap to “large like a fist,” seven classic stuffed-pasta shapes that go back generations — and how to make them. By Rachel Roddy T’s May 19 Travel issue is dedicated to pasta ...
The New York Times

What Is Italy’s Most Prized Stuffed Pasta?

Each region could well argue for its own, but one may have the strongest case. Stefano Secchi, the chef and co-owner of New York City’s Rezdôra, created several types of stuffed pasta exclusively for ...