Most flour milled for pasta, whether fresh or dried, comes from hard wheat. However, in pasta making, exceptions prove the rule. Certain sof...

I posted my first article on this website ten years ago. I wrote about  bigoli , a Venetian  spaghettoni  that I made on a hand-turned pasta...

I hope that you and your loved ones are all safe and well.   My state’s Stay Home/Stay Healthy order allows market shopping, but experts adv...

In June of 2020,   A Serious Bunburyist   turns 10 years old. I conceived of this website as a place where I would share information ...

A couple of weeks ago, Emiliomiti had a pasta die sale to celebrate World Pasta Day. I bought a bronze 6mm ridged macaroni die (catalo...

Good news, everyone! In September of 2019, the University of California Press will publish a paperback version of the  Encyclopedia o...

After sliding dough into the chamber of my  torchio  pasta press, I insert the machine’s piston and turn the handle until a small amoun...

Leafing through Michael White’s Classico e Moderno (Random House, 2013), I came across a version of Gramigna con salsiccia that ...