The Pasta Table

Pasta is my specialty, and in this column I’ll explore the many ways to make, understand, and enjoy it. I’ll look at regional Italian pasta traditions, the flours and ingredients that matter, techniques that make a difference, and the tools—both traditional and modern—that can help us make better pasta at home. I’ll also get into the areas that naturally surround pasta: sauces and accompaniments, regional Italian cooking, ingredients and pantry staples, and the tools and traditions that shape how pasta is made and enjoyed. Drawing on years of making and teaching pasta, my goal is to share practical knowledge while exploring the stories and traditions behind it.