Legend has it that garganelli originated with a Bolognese housewife who was making tortellini for her guests when she realized her cat had devoured all the filling. So she took the squares of pasta ...

Welcome to Taste Test, where Chowder contributor Fiona Coxe samples buzzy dishes around town — and finds out whether they are worth the hype. New Area IV hotspot Catalyst excels in the details: the ...

Add articles to your saved list and come back to them anytime. I rarely enjoy creamy pastas, but the prosciutto gives this garganelli dish such great flavour that I really love it. You can use any ...

Bring 3 quarts of salted water to a boil in a large sauce pot. Add fresh garganelli pasta. When the water comes back to a boil, drain the pasta immediately. Reserve a small amount of the water in the ...

of restaurants in New York City. We're in one of them today, at Costata. I specialized in Italian food and Costata is strictly Italian. The hallmark of Italian food is its simplicity. This is basic ...

When springtime finally brings asparagus spears, bulb onions, and plump sweet peas, we combine them in dishes such as this. Just-picked favas, sugar snaps, carrots, and recently dug new potatoes or ...

You are not alone in your search for a Garganelli Comb. They are currently not available for sale in the United States. The Combs are made in Italy, and due to the high cost of production, they are ...

Garganelli is an egg pasta formed by rolling pasta squares around a rod. Any short pasta, such as penne, will do. Place the dandelion greens, 1 cup of pecorino, olive oil, parsley, garlic and chili ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. I rarely ...

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