The heady scent perfumes the Ligurian pasta with walnut cream sauce recipe developed by Rye, but the flavor is even more ...

"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 ...

Liguria, in northwest Italy, is famous for traditional food like pesto, but lacks tomatoes. The reason? A love of other vegetables, and a mistrust of “new” ingredients that goes back centuries.

Roll out the pasta dough to the thinnest setting on a pasta machine. Using a hand stamp, cut out 2-inch circles. Place the corzetti on sheet trays that have been sprinkled with semolina flour and ...

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).

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.