Italian & Mediterranean

A precise, test-kitchen approach to silky egg pasta dough — based on weight, not guesswork. Learn the classic 100:60 flour-to-egg ratio, the science of resting gluten, and the exact technique for rolling dough thin enough for tagliatelle, lasagne, and ravioli.

A true Roman carbonara is barely a sauce at all: glossy egg yolk, sharp Pecorino Romano, rendered guanciale fat and cracked black pepper held together by starchy pasta water.

A real Italian dinner does not arrive on one plate. It arrives as a sequence of small acts — a spritz, a folded pasta, a braised meat, a cool spoon of cream. These Italian dinner recipes trace that sequence across four regions and give you the exact ratios, temperatures, and techniques to host the t