3 pounds of fresh pasta dough for shell (See recipe published Feb. 18.) 20 cups Ragú, divided use (See recipe published Feb. 11.) 3 pounds fresh pasta, formed into penne, garganelli or other large ...

Instructions: Separate 2 eggs and discard egg whites. Put the 2 yolks and 1 whole egg into a ½ cup measure and fill the cup to the very top with water. Pile flour on a solid surface (a clean kitchen ...

Julian Barsotti's timpano, a colossal, 21-layer creation that contains the flavors of an entire Italian restaurant, is constructed from a series of components whose recipes are linked below. Tom Fox / ...

Penne in béchamel is one of the components in Julian Barsotti's timpano. It can be made up to two days in advance. 1. Bring large pot of salted water to a boil. Add the penne and cook for 3 minutes.

Timpano is a lot of work, but worth the effort. I recommend making the ragout ahead, and the meatballs can be made and frozen. In large metal bowl, add flour and salt. Cut butter and margarine into ...

My father, a former engineer, looks at the tape measure, scowls and keeps rolling the dough. My mother starts picking at it, which draws more scowling. There’s a tension in the room. Perhaps the new ...

There's a famous scene in the 1996 film "Big Night," when Primo (Tony Shalhoub) and his brother, Secondo (Stanley Tucci), wow their restaurant patrons with a traditional southern Italian dish called ...

But I tend to stick to the tried-and-true comfort foods that I am familiar with: roast chicken with rosemary and garlic, spaghetti with a tomato sauce that is mostly butter. I also like to cook or ...

Many of us have thrown off that comforting blanket of tradition and familiarity to ask the big question: How did turkey—a meat that is easily dried out and often described as “flavorless”—become the ...