Shell-shaped pasta, typically ridged; also known as conchiglie.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
See what happens when the Cutthroat Kitchen culinary crew attempts to prepare and cook stuffed shells in seashells.
Nothing beats the taste of traditional pasta, but with so many heathier and tasty alternatives, why not give them a try? Choosing one at the grocery store, however, can seem overwhelming. Well, The Kitchen hosts are here to help make these hard choices easier for you with a saucy taste test. Sunny tasted all of our pasta swaps with Katie Lee's easy Amatriciana Sauce.
Instead of the usual penne or macaroni, try stuffed pasta like ravioli, tortellini or pierogi in a pasta salad.
Robin's Summer Pasta Salad is the perfect backyard barbecue side. It's lighter and healthier than the store-bought alternative.
Pick a sauce and try something new for pasta night.
If you're tired of your favorite pasta salad recipe, jazz it up by following these simple guidelines.
Hot tips from Food Network Kitchens’ Katherine Alford: As soon as you add pasta to boiling water, stir it vigorously for about 5 seconds to keep it from sticking.
Thankfully, the low-carb diet craze is on its way out, but during the anti-starch explosion, pasta took a severe beating. But pasta is GOOD! Here's why…
Celebrate the bright colors and bold flavors of spring by cooking up Food Network's light, fresh pasta dish.