Even professional chefs like José Andrés use dried pasta on occasion, but everyone knows that when you want something truly special, making homemade pasta is the way to go. Still, it's quite the ...

Stirring a pot of pasta with a metal spoon - Kinga Krzeminska/Getty Images Unless you're freakishly good at estimating how much pasta to cook, you probably end up with a decent amount of leftovers. At ...

CHEF NOTES: • Do not use just semolina or kamut flour as the dough will be too hard. • Rule of thumb is 1 egg per 100 grams of flour or heaping ¾ cup of flour • You can also dry your pasta on a drying ...