To prepare the tonnarelli cacio e pepe, start with the fresh pasta: place both the flour and semolina on the work surface (1) and create the classic well. Add the eggs in the center (2) and begin to ...

For his take on the classic Roman cacio e pepe (cheese and pepper), Marco Gallotta tosses tonnarelli pasta (a kind of fresh, square spaghetti) with sheep's-milk cheese and lots of spicy, freshly ...

To prepare tonnarelli with arugula pesto, start by bringing the pasta water to a boil. Meanwhile, prepare the pesto: after washing and drying the arugula well, transfer it to a blender, to which you ...

“Cacio e pepe is the dish that’s followed me throughout my entire life,” says Nadia Caterina Munno, who found fame as The Pasta Queen on TikTok. “From the dinner table as a small child to the hectic ...

Pasta is one of Italy’s few culinary constants, but it’s also endlessly diverse, with hundreds of shapes and styles that vary by region. Depending on geography, pasta can be short or long, made with ...

Call them noodles or pasta, the fresh spaghetti or tonnarelli or tagliatelle you’ll find at some of Atlanta’s most popular Italian restaurants are almost always handmade, using flour, eggs and a lot ...