Making fresh pasta takes a little bit of practice to get it right. We asked an expert on the best way to avoid your dough ...

Chefs have several tricks up their sleeves when making the udon noodles served at their restaurants. Here's how they make ...

There are also vegetarian versions. Fresh noodle dough is made every day using flour, water, and salt. The dough is mixed, cut, and rolled in small pieces. 4 kilos of dough makes 32 individual ...

Roll the dough into a rectangle that is about 5mm/¼in thick. Feed the pasta through a pasta machine on the widest setting. Fold and feed through again. Repeat the process four or five times.

Fresh pasta is quite fun to make, especially if you have a few extra hands to help manage the long sheets as you are rolling and cutting them. Since flour and eggs both vary widely, you’ll need ...

My now-shuttered restaurant, Musi, in Philadelphia, was known for pasta that had no connection to Italy, because working with dough is a universal experience. I wanted to expand the repertoire of ...

Shengole are hand-rolled, loop-shaped fresh pasta cooked in a thin soup, which is sometimes flavoured with buttermilk. The ...

A food processor or mixer to knead the dough, together with a pasta attachment to roll and cut the finished dough to size are both useful bits of kit if making pasta becomes your thing!