Mix with dough hook until combined, transfer to a bowl and cover with cling film, rest for 1 hour. After one hour, roll out ¼ inch thick and cut into 1 inch strips. At this point the dough is ready to ...

Chef Peter Klein grew up with bags of cavatelli in the freezer. “I’m from North Jersey, so we called them ‘gavadeels,’” says Klein, now the executive chef of the Austin cocktail bar and restaurant ...

When Barry Koslow took over the kitchen at Tallula in April, he knew he wanted to have three fresh pasta dishes always on the menu. This bowl of cavatelli with garlicky sausage, bitter escarole, and ...

Grind the lamb shoulder on the medium die (your butcher should be able to do this for you). In a heavy bottom braising pan over high heat, add the olive oil and the ground lamb and brown the lamb on ...

Mix all in stand mixer with a dough hook until the dough pulls away from the bowl and is homogenous, about 8 minutes. Wrap in plastic and let rest in the fridge for two hours. Roll the dough in thin ...

No matter if you were immediate family, extended or adopted, my family — at times over 30 of us — inevitably crowded into my grandparents’ Bridgeview bungalow kitchen. Even when it was nice outside or ...

CLEVELAND — You aren't alone if you find yourself missing out on the delicious cuisine that accompanies the Feast of the Assumption Festival in Little Italy each year. That's why Chef Loretta Paginini ...

Anyone who knows me or who comes to my restaurant regularly, knows my mother. And, everyone loves her. And, that's really easy to do because she always has a smile and a kind word for everyone she ...

YEARS OF COOKING in cramped Manhattan kitchens have hardened me against counter-clogging gadgetry. When it came to producing homemade pasta, though, specialty equipment always seemed unavoidable. So I ...