"You only need about 1/2 cup per pound of pasta," says La Place. "It's not supposed to be this big blob. People make enormous batches of it and freeze it, but you're much better off making only ...

Cook pasta, in boiling water, following package directions. Before straining pasta, reserve 1¾ cups of the pasta water. Whisk hot pasta water into beet and walnut sauce.

2. In an 8-inch nonstick skillet over medium-high heat, melt 1 piece of the butter. Pour in roughly one-third of the batter (this should be about the thickness of a thin pancake).

Liguria, the Italian region that is home to legendary coastal resorts, Cinque Terre and Genoa, may be best known culinarily for pesto, but it has produced a bounty of must-try specialties, ranging ...

A side order of pasta with marinara sauce, $3.95, gave us a chance to sample the sauce and the housemade trofie pasta. This traditional Ligurian pasta is made in short spirals and cooked to the ...