The Journal
Essays from the table.
Long-form stories about pasta, Italy, technique, and the people who kept the recipes alive. Written to be read slowly, with a glass of something nearby.
Start with the Types of Pasta encyclopedia — every shape, region and sauce in one place.
The Best 'Nduja Recipes: From Calabrian Classics to Weeknight Shortcuts
A curated collection of 'nduja recipes for every skill level, plus the techniques that make the most of Calabria's spreadable salami.
The 5 Best Chicken Pasta Recipes for Every Kind of Night
From creamy Alfredo to elegant Marsala: the only chicken pasta recipes you need, with the techniques that make each one unforgettable.
A Very Short, Very Opinionated History of Pasta
From Etruscan tombs to TikTok carbonaras — how a paste of flour and water hijacked the world.
The Science of Al Dente (and Why Your Pasta Is Probably Overcooked)
Starch gelatinization, gluten windows, and the 60-second margin that separates dinner from porridge.
Twenty Regions, One Country: A Pasta Map of Italy
Why orecchiette is from Puglia, why Bolognese is not what you think, and what every region puts on the table.
Carbonara: The Original Recipe (and Why Cream Is Heresy)
Four ingredients, two pans, one of the most argued-about dishes on earth. Here is how to make it properly.
The Italian Pantry: Twelve Things You Should Always Have
A no-nonsense guide to the ingredients that turn a weeknight into a proper Italian dinner.
The Complete Guide to Ravioli Filling Combinations
Spinach and ricotta, roasted zucca, braised meat, brown butter and beyond — the regional logic behind what goes inside the parcel, and how to build your own.