But should you want or need to swap one for the other, you can use 1 1/2 pounds of fresh pasta for every 1 pound dry pasta. Gill is a believer in making do with whatever pasta you have on hand.

In Italy, Bolognese sauce is traditionally served with a flat, ribbonlike pasta like tagliatelle. I served it on slightly ...

I’m not convinced that there’s a dish that exemplifies the food aesthetic of the late 1970s to early 1980s better than the ...

Preparation. Step 1. Mix 3 large eggs, beaten to blend, 2 cups (250 g) all-purpose flour, 1 Tbsp. olive oil, and 1 tsp. Diamond Crystal or ½ tsp. + ⅛ tsp. Morton kosher salt in the bowl of a ...

Meanwhile, cook fresh pasta in a large pot of boiling salted water, stirring occasionally, until barely tender, about 1 minute. Step 5. Using tongs, transfer pasta to pot with tomato sauce.

Fresh pasta takes between one and three minutes, Stefanelli said, whereas dry pasta can take as long as 15 minutes (or more) depending on the size and shape.

Fresh pasta also takes this out of the “pantry dinner” category. However, I loved his suggestion to use a wide, tubular pasta shape, so I swapped in rigatoni for my usual spaghetti.