Gluten-free pastas tend to use a blend of rice, corn, or legume flours, and sometimes have a higher protein content than their durum wheat counterparts, making them an increasingly appealing ...

When you see pasta, your brain probably doesn't jump to the secrets of the universe. But for almost a century, physicists have puzzled over spaghetti's counterintuitive properties. You might think ...

There's no shortage of pasta-making hacks and habits that people claim are passed down from some Nonna in the know, but many of them turn out to be as flimsy as angel hair pasta. To debunk some of ...

My now-shuttered restaurant, Musi, in Philadelphia, was known for pasta that had no connection to Italy, because working with dough is a universal experience. I wanted to expand the repertoire of ...

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