Making your own pasta can inspire excitement in some and angst in others, but the final product is hands-down unbeatable. “Bad carb” no more, a recent study gives us all permission to love our noodles ...

There are two kinds of lasagna, said Russ Parsons in the Los Angeles Times—traditional and free-form, in which “the sheets are left wide and not sliced into little ribbons.” Free-form lasagna, using ...

Radicchio lasagna is a totally beloved twist on the classic lasagna from Emilia-Romagna, a stunning region up north in Italy.