3 pounds of fresh pasta dough for shell (See recipe published Feb. 18.) 20 cups Ragú, divided use (See recipe published Feb. 11.) 3 pounds fresh pasta, formed into penne, garganelli or other large ...

Instructions: Separate 2 eggs and discard egg whites. Put the 2 yolks and 1 whole egg into a ½ cup measure and fill the cup to the very top with water. Pile flour on a solid surface (a clean kitchen ...

Julian Barsotti's timpano, a colossal, 21-layer creation that contains the flavors of an entire Italian restaurant, is constructed from a series of components whose recipes are linked below. Tom Fox / ...

It started with this Google search: what is the most difficult dish to make? The first time my wife, Jill, and I attempted it was Thanksgiving a couple years back, sick of turkey and figuring we had ...

Timpano is a lot of work, but worth the effort. I recommend making the ragout ahead, and the meatballs can be made and frozen. In large metal bowl, add flour and salt. Cut butter and margarine into ...

Penne in béchamel is one of the components in Julian Barsotti's timpano. It can be made up to two days in advance. 1. Bring large pot of salted water to a boil. Add the penne and cook for 3 minutes.

My father, a former engineer, looks at the tape measure, scowls and keeps rolling the dough. My mother starts picking at it, which draws more scowling. There’s a tension in the room. Perhaps the new ...

There's a famous scene in the 1996 film "Big Night," when Primo (Tony Shalhoub) and his brother, Secondo (Stanley Tucci), wow their restaurant patrons with a traditional southern Italian dish called ...

Many of us have thrown off that comforting blanket of tradition and familiarity to ask the big question: How did turkey—a meat that is easily dried out and often described as “flavorless”—become the ...