issue 191

The Mob Used to Run This Place. Now Pasta’s in Charge.

The Mob Used to Run This Place. Now Pasta’s in Charge.

By ADAM SACHS
On the Hunt for the World’s Rarest Pasta

On the Hunt for the World’s Rarest Pasta

By CHRIS COLIN
We’re Obsessed With This Pasta Maker’s Instagram

We’re Obsessed With This Pasta Maker’s Instagram

By ERICA SCHWIEGERS-HAUSEN
Meet the Master Craftsman Behind These Gorgeous Pasta Stamps

Meet the Master Craftsman Behind These Gorgeous Pasta Stamps

By ADAM LEITH GOLLNER
CINCINNATI CHILI Recipe for Super Bowl Recipes

A Field Guide to America’s Weird and Wacky Pasta Innovations

By CRAIG CAVALLO
Pasta Chefs

Meet the New Wave of America’s Great Pasta Chefs

By CRAIG CAVALLO
marco

Marco Canora is Showing Just How Great Whole Wheat Pasta Can Be

By CHRIS COHEN
USA Pasta

We’re Living in the Golden Age of American Pasta

By PETER MEEHAN
Monteverde

This Chicago Restaurant Turns Pasta Into Performance Art

By KEVIN PANG
Inside the Church of the Flying Spaghetti Monster

Inside the Church of the Flying Spaghetti Monster

By ANDREW RICHDALE
Madilli di Seta

Fresh Pasta Sheets With Pesto

By SAVEUR EDITORS
Anzelottos Stuffed with Swiss Chard topped with Pomodoro Sauce

Swiss Chard Ravioli

By EVAN FUNKE
Trofie Pasta With Pesto

Trofie Pasta With Pesto

By SAVEUR EDITORS
This Region of Italy Sauces Their Pasta With Wine

This Region of Italy Sauces Their Pasta With Wine

By ROBYN ECKHARDT
pesto greenhouse

Journey to the Place Where Pesto Was Born

By LESLIE PARISEAU
balanzoni

Spinach Balanzoni With Brown Butter and Sage

By EVAN FUNKE
How to Make the Perfect Stuffed Pasta

How to Make the Perfect Stuffed Pasta

By STACY ADIMANDO
Potato and Cheese Tortelli with Porcini Mushrooms

Potato and Cheese Ravioli With Porcini Mushrooms

By EVAN FUNKE
Cazini with Lamb Ragù

Cazini With Lamb Ragu

By EVAN FUNKE
We Made a Font Out of Pasta for You

We Made a Font Out of Pasta for You

By ALEX TESTERE

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