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 ...

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 ...

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 ...

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 ...

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.

Chef Julian Barsotti uses a pasta machine to roll out lasagna sheets before par-boiling them. They will form the crust of the timpano, an elaborate, multi-layered Italian dish. Tom Fox / Staff ...

Nana never made this dish. There is no family recipe for Timpano that has passed down through generations of Parrellas. But when it comes to inspiring nostalgia for the cooking of my grandmother, ...

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 ...