All Your Pasta Questions Answered


Cooking experts weigh in on handmade, baked, gluten-free and more.

This Live Chat is available at The Washington Post.

Free Range on Food: Regional Italian pastas, gluten-free pasta and more.

Domenica Marchetti writes about making three beautiful regional pastas by hand, using special tools that are easier to get than ever (or using hacks); Dorie Greenspan pasta-fies the Nicoise salad; Jason Wilson takes a non-traditional approach to pesto; Tim Carman talks to chefs about fresh vs. dried pasta, Emily Codik profiles Matteo Catalani, the pasta whisperer of Union Market; Kara Elder leads us on a taste-test of gluten-free boxed pasta; Bonnie Benwick talks to chef Nick Stefanelli about his success making a FRESH g/f pasta; yours truly sings the praises of baked pasta; and more!

Read the full “Q & A” at The Washington Post…

Like us on Facebook to receive more recipes, stories and travel.

Share your favorite recipe, and we may feature it on our website.

Join the conversation, and share recipes, travel tips and stories.