Dried pasta might all look the same, but the texture of U.S.-produced and Italian pastas are different. This is due to their ...

Drexel's Center for Food and Hospitality Management was mentioned in a Feb. 21 Philadelphia Inquirer story about using extruders to make pasta. This technology, which was donated by Arcobaleno, is ...

The hearty farro casarecce at Giulia. The bell-shaped campanelle at Coppa. The savory rye mafalde at Craigie on Main. The petite gnocchetti at Steel & Rye. What do these noodles have in common?

Traditional pasta extruders, as mesmerizing as they are, can only handle so much complex geometry. Barilla recently held a competition for 3D-printed pasta shapes, and the winners include unusual ...

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 ...

Whether you’re gearing up for a goal marathon, a weekend long run, or just a fun event, at one point or another, you (like most runners) have probably fueled up on pasta the night before. And while ...