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Everything you love about dumplings…in pasta form! Make this Deconstructed Dumpling Pasta, bringing the best of both dishes together in one bowl 🥟🍝. Get the full recipe: 🍝: Marianne Williams 🎥: Chloe Gebacz, Amber Smith Buck

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Food & Wine

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1,849,667 просмотров • 5 месяцев назад •via X (Twitter)

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You had us at an “unbelievable amount of garlic,” Ina Garten! 👏🍝This classic arrabiata sauce will be your new pasta night go-to! Get the recipe:
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You had us at an “unbelievable amount of garlic,” Ina Garten! 👏🍝This classic arrabiata sauce will be your new pasta night go-to! Get the recipe:

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You had us at an “unbelievable amount of garlic,” Ina Garten! 👏🍝This classic arrabiata sauce will be your new pasta night go-to! hbo max fka for more #BarefootContessa: #StreamOnMax Get the recipe:
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You had us at an “unbelievable amount of garlic,” Ina Garten! 👏🍝This classic arrabiata sauce will be your new pasta night go-to! hbo max fka for more #BarefootContessa: #StreamOnMax Get the recipe:

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This Greek Meatball Bowl dinner didn’t last 10 minutes in the F&W test kitchen — and with herby meatballs, toasted orzo, and a cucumber yogurt sauce, we’re sure you can understand why 😋. Make it tonight with this recipe: 🥣: Liz Mervosh, 🎥: Chloe Gebacz

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In Italy, you can find panna cotta in practically every restaurant, and you have no idea how easy it is to make! For this recipe and all of my written recipes, join the Royal Court of Pasta! Link here
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In Italy, you can find panna cotta in practically every restaurant, and you have no idea how easy it is to make! For this recipe and all of my written recipes, join the Royal Court of Pasta! Link here

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I've noticed you guys have been loving my pasta recipes, so here’s a simple yet elegant one for you. Linguine with clam sauce is five ingredients and a masterclass in restraint. Garlic. Olive oil. Wine. Clams. Pasta water. That’s it. If you can’t make something extraordinary out of that lineup, the problem isn’t the recipe. No cream. No butter. Just briny clam liquor and good olive oil coming together the way they’re supposed to. Master this and you’ve crossed a line as a home cook. Want the full recipe? Check out my Substack, Spilled Milk, for the ingredient list and step-by-step instructions. Go make this tonight.
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I've noticed you guys have been loving my pasta recipes, so here’s a simple yet elegant one for you. Linguine with clam sauce is five ingredients and a masterclass in restraint. Garlic. Olive oil. Wine. Clams. Pasta water. That’s it. If you can’t make something extraordinary out of that lineup, the problem isn’t the recipe. No cream. No butter. Just briny clam liquor and good olive oil coming together the way they’re supposed to. Master this and you’ve crossed a line as a home cook. Want the full recipe? Check out my Substack, Spilled Milk, for the ingredient list and step-by-step instructions. Go make this tonight.

Andrew Zimmern

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BROTHER BROTHER! This weekend de3 you no get excuse one bit! This be the simplest Pasta recipe you go see for any where! I Dey trust you, you go fit do am!! Cook for your woman this weekend !! Single people pass in peace
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BROTHER BROTHER! This weekend de3 you no get excuse one bit! This be the simplest Pasta recipe you go see for any where! I Dey trust you, you go fit do am!! Cook for your woman this weekend !! Single people pass in peace

Chefabbys

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The first asparagus of spring tastes like winter finally got punched in the mouth. That first batch of spring asparagus changes the entire mood in my kitchen. After months of roots, stews and survival cooking, something green finally shows up with a pulse. A bowl of pasta can become autobiography. This one is part of mine. Check the link in my bio for the recipe.
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The first asparagus of spring tastes like winter finally got punched in the mouth. That first batch of spring asparagus changes the entire mood in my kitchen. After months of roots, stews and survival cooking, something green finally shows up with a pulse. A bowl of pasta can become autobiography. This one is part of mine. Check the link in my bio for the recipe.

Andrew Zimmern

64,281 просмотров • 3 месяцев назад

Meet Teresa, an 88-year-old sfoglina whose hands carry generations of Italian tradition 🇮🇹🍝 In Mercatello sul Metauro, a beautiful village in the Marche region, handmade pasta becomes a competitive art. During the historic Palio del Somaro and Sagra della Tagliatella, participants prepare fresh egg dough and stretch it by hand using only a wooden rolling pin. The competition is part of a much larger celebration in which the village’s four historic districts face one another through traditional challenges, from pasta making to log cutting and the famous donkey race. For the 2026 edition, local sfoglinerolled kilometres of egg pasta entirely by hand. But this is about more than perfect tagliatelle. It is about preserving the gestures, knowledge and memories passed down through Italian families long before recipes lived online.
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Meet Teresa, an 88-year-old sfoglina whose hands carry generations of Italian tradition 🇮🇹🍝 In Mercatello sul Metauro, a beautiful village in the Marche region, handmade pasta becomes a competitive art. During the historic Palio del Somaro and Sagra della Tagliatella, participants prepare fresh egg dough and stretch it by hand using only a wooden rolling pin. The competition is part of a much larger celebration in which the village’s four historic districts face one another through traditional challenges, from pasta making to log cutting and the famous donkey race. For the 2026 edition, local sfoglinerolled kilometres of egg pasta entirely by hand. But this is about more than perfect tagliatelle. It is about preserving the gestures, knowledge and memories passed down through Italian families long before recipes lived online.

Suzee Q

45,551 просмотров • 16 дней назад

ziheng talking about chenle’s pasta 🥹 Q: whose cooking skills were the most unexpected/surprising?” ziheng: chenle ge, honestly your pasta was seriously SO delicious. people always talk about ‘the taste of mom’s cooking,’ right? but from now on, whenever i eat this pasta, it’ll remind me of chenle ge’s taste/presence. whenever i’m struggling in the future when i want to return to chenle ge’s embrace 😭 i’ll eat a bowl of chenle ge pasta that’ll be my way of remembering you 🥹 #천러 #チョンロ #钟辰乐 #辰乐 #CHENLE #CHENLE_VoicesOfYouth #超燃青春的合唱
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ziheng talking about chenle’s pasta 🥹 Q: whose cooking skills were the most unexpected/surprising?” ziheng: chenle ge, honestly your pasta was seriously SO delicious. people always talk about ‘the taste of mom’s cooking,’ right? but from now on, whenever i eat this pasta, it’ll remind me of chenle ge’s taste/presence. whenever i’m struggling in the future when i want to return to chenle ge’s embrace 😭 i’ll eat a bowl of chenle ge pasta that’ll be my way of remembering you 🥹 #천러 #チョンロ #钟辰乐 #辰乐 #CHENLE #CHENLE_VoicesOfYouth #超燃青春的合唱

♫ ★

13,837 просмотров • 3 месяцев назад

Gary Brecka cut straight to why American pasta and bread can leave people feeling bloated and sluggish — while traditional Italian pasta and bread often don’t. In the US, virtually all flour, bread, pasta, and cereal is fortified with synthetic folic acid — a laboratory-made chemical version of vitamin B9 that does not exist naturally anywhere on earth. American pasta and bread contain mandatory added synthetic folic acid, whereas traditional Italian pasta and bread made from durum wheat do not use the same fortification. About 44–50% of people cannot efficiently convert this synthetic folic acid into the usable form called methylfolate. For those individuals, it can contribute to slower gut motility and symptoms such as intermittent bloating, gas, irritability, and cramping. The fortification policy started with the goal of reducing neural tube defects in newborns. Brecka suggests choosing non-fortified or organic versions of grains, or the methylated form directly, to potentially bypass the conversion issue. Have you noticed any difference in how you feel after eating American-style fortified pasta or bread compared to non-fortified options?
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Gary Brecka cut straight to why American pasta and bread can leave people feeling bloated and sluggish — while traditional Italian pasta and bread often don’t. In the US, virtually all flour, bread, pasta, and cereal is fortified with synthetic folic acid — a laboratory-made chemical version of vitamin B9 that does not exist naturally anywhere on earth. American pasta and bread contain mandatory added synthetic folic acid, whereas traditional Italian pasta and bread made from durum wheat do not use the same fortification. About 44–50% of people cannot efficiently convert this synthetic folic acid into the usable form called methylfolate. For those individuals, it can contribute to slower gut motility and symptoms such as intermittent bloating, gas, irritability, and cramping. The fortification policy started with the goal of reducing neural tube defects in newborns. Brecka suggests choosing non-fortified or organic versions of grains, or the methylated form directly, to potentially bypass the conversion issue. Have you noticed any difference in how you feel after eating American-style fortified pasta or bread compared to non-fortified options?

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Did you know in Crimson Desert, you ride past one of the best blueprints right at the start of the game? Check out this cave for the Palmer Pill recipe, so you can make your own revive items.
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Did you know in Crimson Desert, you ride past one of the best blueprints right at the start of the game? Check out this cave for the Palmer Pill recipe, so you can make your own revive items.

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last time i cooked spaghetti 🍝, I made the unforgivable sin of breaking it… I was lucky enough that the gracious Italian people forgave me in the comments. I’m revisiting Italy again 🇮🇹, this time with Chicken Fettuccine Alfredo. Mainly because pasta is available, but also cause it’s a simple delicious dish that is popular amongst the kids Do I get your approval this time? Questa volta ho la tua approvazione? 🤌

Hamada Shoo

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Pasta Carbonara is one of Rome’s most iconic dishes, defined by precision, balance, and respect for tradition. Made with guanciale, eggs, Pecorino Romano, and black pepper, it relies on technique rather than complexity. Despite its simplicity, this dish remains one of Rome’s favorites, equally popular throughout the country. These are five restaurants in Rome that set the standard for carbonara. Learn the authentic recipe: Trattoria Da Enzo @luciano_cucinaitaliana @armandoalpantheon @rosciolirome @perilliatestaccio

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🇮🇹 Penne Arrabbiata is a timeless Roman pasta dish defined by its bold, fiery character. The name itself translates literally to "angry pasta". A nod to the vibrant, spicy kick of the sauce. This classic recipe relies on the masterclass of Italian simplicity, fusing pungent garlic, rich tomatoes, and a generous amount of dried red chilli flakes or fresh peperoncino slowly simmered in high-quality extra virgin olive oil. Below, is a break down of the traditional steps to help you recreate this authentic Roman comfort food flawlessly in your own kitchen. 🎥 mauro_bortignon | IG
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🇮🇹 Penne Arrabbiata is a timeless Roman pasta dish defined by its bold, fiery character. The name itself translates literally to "angry pasta". A nod to the vibrant, spicy kick of the sauce. This classic recipe relies on the masterclass of Italian simplicity, fusing pungent garlic, rich tomatoes, and a generous amount of dried red chilli flakes or fresh peperoncino slowly simmered in high-quality extra virgin olive oil. Below, is a break down of the traditional steps to help you recreate this authentic Roman comfort food flawlessly in your own kitchen. 🎥 mauro_bortignon | IG

𝕏 Travels, Hotels and Resorts

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I can’t tell you how many times I’ve been asked about the cooking scene in Goodfellas. “Michael, did you really eat like that in prison?” People — I knew all those guys. All of them. And today I’m finally recreating that iconic prison dinner — the gravy (NOT sauce, and I’ll tell you why we called it gravy), the pasta, the whole scene. I’ll tell you what we REALLY ate on the inside, how close the movie got it, and the one thing they got completely wrong. While I’m cooking, I’m sipping my wine and answering your questions about the life. I did the time so you don’t have to — all you gotta do is watch. Salud! 🍝 Get the Goodfellas Bundle — 3 wines + my full Mob Movie Cookbook:
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I can’t tell you how many times I’ve been asked about the cooking scene in Goodfellas. “Michael, did you really eat like that in prison?” People — I knew all those guys. All of them. And today I’m finally recreating that iconic prison dinner — the gravy (NOT sauce, and I’ll tell you why we called it gravy), the pasta, the whole scene. I’ll tell you what we REALLY ate on the inside, how close the movie got it, and the one thing they got completely wrong. While I’m cooking, I’m sipping my wine and answering your questions about the life. I did the time so you don’t have to — all you gotta do is watch. Salud! 🍝 Get the Goodfellas Bundle — 3 wines + my full Mob Movie Cookbook:

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