Pasta is the ultimate comfort food. It’s versatile, easy to make, and tasty. The mere sight of a plate of golden noodles fills me with warmth. But what if those golden noodles are bluish black? No, ...

Using a stainless pasta machine, Sri Kumarasingam cranks out shapes from fusilli to macaroni and spaghetti. The owner of Pastorante restaurant in Harrisburg mixes durum semolina flour with eggs and ...

Mix all ingredients together and knead by hand until smooth. Wrap dough with plastic wrap and rest in the refrigerator for an hour. Roll out even sheets with a pasta sheeter to your desired length.

In the kitchen today we have Chef Dino DiFante from Trattoria Appia making Black Squid Ink Pasta with Shrimp. It is also known as Tagliatelle Nere Al Gamberi.

Igor Ferraro, chef and owner of La Bottega in Coconut Grove, hasn’t quite adapted to U.S. culture yet. “It is very different here,” he says. “I guess I am more old-school Italian.” Originally from ...

To the uninitiated, squid ink is an ingredient best left to an episode of “Fear Factor”—a viscous goop that can turn foods jet-black and fishy with the smallest drop. But for those who’ve come to ...