A small team of physicists at the Max Planck Institute for the Physics of Complex Systems, working with a colleague from Universitat de Barcelona and another from the Institute of Science and ...

Chef Johanna Hellrigl, owner of the restaurant Ama in Washington, D.C., stops by TODAY to share two delicious and simple ...

Maccheroni Pasta alla Mugnaia is an uneven, long and thick fresh pasta that is hand-pulled to a diameter of about 4–6 mm. It ...

Spaghetti can be bought dried or fresh. The former takes longer to cook, but is recommended as it gives a better texture. Several types of dried spaghetti are available including: extra long ...

We don't have to give up pasta in order to be healthy. Italians have been eating pasta for a long time. It's about the sourcing of the pasta and how you eat the pasta. Real pasta doesn't make you ...

Punchy, pungent flavours of anchovies, chilli flakes, capers and olives make this Tom's spaghetti puttanesca a heady classic – add the optional garlic ciabatta for a bit on the side. Each ...

Drawing on her Greek-Cypriot heritage, food writer Georgina Hayden has made her favourite traditional recipes faster and ... (see below), a classic layered pasta bake her yiayia would make using ...

Each week, Colin and Clarrisa share inspiring yet achievable recipes, ranging from a meal as simple and hearty as spaghetti bolognese to never-before-shared family recipes (Clarissa’s curry puffs are ...

Entertainment The Taiwanese-American comedian and Ali Wong favourite is in town for the Melbourne International Comedy Festival. Over deep-fried pork neck and raw tiger prawns, we chat about shopping ...

Sarah Di Lorenzo answers the age old question is juice healthy? Which ones are good, which ones are bad, and how much should you have?