It’s all about the flour. Alternative pasta is everywhere. Brown rice spaghetti, chickpea mac and cheese, corn rotini, lentil orzo – seemingly endless varieties of specialty, gluten-free and ...

Let’s admit it, whole wheat pasta is misunderstood. It’s different from the white, semolina pasta — nuttier, denser and toastier — and delicious when allowed to shine in its own right. Don’t use it as ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

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

The nutty flavor of whole wheat spaghetti highlights the mellow flavor notes of the green garlic. Saute the stalks whole so they intertwine with the pasta when tossed with it in a bowl. Top colorful ...

This story comes from the Institute of Culinary Education, which has campuses in New York City and Los Angeles, as well as online programs. Today, there are various types of “pasta” on the market to ...

No matter how unimpeachable whole-wheat pasta is in terms of nutritional cred, I’ve always found it off-putting. Sure, it has more fiber and whole-grain nutrition. But it always struck me as rather ...

If there’s ever doubt that there’s enough room in the world for a multiplicity of shapes and sizes, look at pasta. The same truth holds when it comes to pasta composition. There isn’t simply one pasta ...