Chef Steve Samson says that every morning, growing up in Bologna, Italy, his nonna would make fresh pasta. Some days she rolled out tagliatelle, others it was tortelloni. What Samson calls ...

Stefano Magaddino, an Italian-American who runs the tiny takeout joint (previously located in Long Island City) with his Chinese-American wife, tells us that combos include four or five ravioli along ...

You know how a word you’ve just learned suddenly pops up everywhere? Well, gnudi have been doing that lately, showing up on menus in restaurants I visit and in cookbooks I’ve been reading. But just as ...

One of the first things I learned to cook was ravioli. Initially, it was less “cook” than “assist in the preparation of,” which my family would do every Thanksgiving and/or Christmas, rolling out ...

Gnudi, an Italian dumpling, has been showing up everywhere lately. Varities include plain ricotta gnudi as well as ricotta with squash or spinach. (Bill Hogan/Chicago Tribune/MCT) Tender and delicious ...

Add Yahoo as a preferred source to see more of our stories on Google. Tiny balls of filling lovingly parcelled up in noodles, boiled and served with sauce - whether you know these as tortellini or ...

The agnolotti, filled with New York strip and a cheesy Mornay sauce, at Restaurant Olivia. Photo by Ethan Pan The Local newsletter is your free, daily guide to life in Colorado. For locals, by locals.

Youknow how a word you’ve just learned suddenly begins popping up everywhere?Well, gnudi have been doing virtually the same lately, showing up on menus inrestaurants I’ve visited and in cookbooks I’ve ...