Fresh Fettucine
Sicilian by birth, Angelo Garro, a San Francisco blacksmith, still makes pasta the way he learned to as a boy.
Recipe: Fresh Fettucine
Homemade Orecchiette Pasta
Berkeley chef and cooking teacher Samin Nosrat shows us how to make a Southern Italian specialty. Watch how easy it is to make it from scratch in our video.
Recipe: Homemade Orecchiette Pasta
Orecchiette with Clams, Chiles, and Parsley
So simple, yet so good: This pasta exudes the essence of Italian eating.
Orecchiette with Cherry Tomatoes, Marjoram, and Ricotta Salata
With its cupped shape, orecchiette cradles the jamlike, cooked-down tomatoes.
Recipe: Orecchiette with Cherry Tomatoes, Marjoram, and Ricotta Salata
Giant Butternut Squash Ravioli
Use sheets of fresh pasta to make these meltingly delicious yet healthy ravioli from cookbook author Martha Rose Shulman.
Recipe: Giant Butternut Sqaush Ravioli
Homemade Udon
Recipe: Homemade Udon
San Francisco chef Sylvan Brackett, owner of Rintaro restaurant, showed us how to make his wonderfully springy fresh udon noodles—and gave us several ways to use them.
Beef Kare Udon
“Kare” is Japan’s version of curry, and this thick, velvety, spicy stew is fusion at its best.
Recipe: Beef Kare Udon
Chilled Udon Salad
Tangy, crunchy, and full of raw vegetables, this is just what you want to eat when it’s boiling outside.
Recipe: Chilled Udon Salad
Udon with Soft Egg and Green Onion
A simple, delightful dish with just 5 ingredients.
Roast Duck and Mushroom Udon
Crisp-skinned roast duck floats on chewy udon and earthy mushrooms in a smoky broth.
Recipe: Roast Duck and Mushroom Udon