Legend has it that garganelli originated with a Bolognese housewife who was making tortellini for her guests when she realized her cat had devoured all the filling. So she took the squares of pasta ...

To prepare garganelli with cream, ham, and peas, start by finely chopping a shallot (1). Now take a non-stick pan and pour in a drizzle of olive oil. Add the finely chopped shallot and let it soften ...

Begin by cutting the pork shoulder into uniform cube pieces. Pre-season the meat with a generous amount kosher salt and fresh ground black pepper. Allow the meat to marinate in the refrigerator for 12 ...

To prepare the garganelli with zucchini pesto and shrimps, start with the pesto. Wash the zucchinis, remove the ends (1), and grate them using a coarse grater (2). Then place the grated zucchinis in a ...

Welcome to Taste Test, where Chowder contributor Fiona Coxe samples buzzy dishes around town — and finds out whether they are worth the hype. New Area IV hotspot Catalyst excels in the details: the ...

For restaurant-quality pasta at home, learning to use pasta cooking liquid to finish the sauce is essential—the dissolved starch in the water thickens the sauce while suspending the fat in a cream ...

of restaurants in New York City. We're in one of them today, at Costata. I specialized in Italian food and Costata is strictly Italian. The hallmark of Italian food is its simplicity. This is basic ...

Garganelli is an egg pasta formed by rolling pasta squares around a rod. Any short pasta, such as penne, will do. Place the dandelion greens, 1 cup of pecorino, olive oil, parsley, garlic and chili ...

You are not alone in your search for a Garganelli Comb. They are currently not available for sale in the United States. The Combs are made in Italy, and due to the high cost of production, they are ...

“With Italian cooking, the pasta is key,” says Culina chef Victor Casanova. “I try to match the pasta with the sauce and the feel of the dish.” This light, fresh, veggie-packed entrée calls for a ...

Bring 3 quarts of salted water to a boil in a large sauce pot. Add fresh garganelli pasta. When the water comes back to a boil, drain the pasta immediately. Reserve a small amount of the water in the ...