The tiny pasta shape may have entered the mainstream as a ’90s pasta salad ingredient, but it’s coming into its own exciting identity, starring in jollof, paella, and even cacio e pepe.

Mexican sopa seca de fideo turns everything you know about pasta on its head.

It may trigger nightmares of overcooked pasta in the ’90s, but in the right hands, it can be truly great.

Spinoffs with linguine, cheese, and tomatoes abound, but the real spaghetti and clams can be found in only one Italian city.

From the Dolomites to Sicily, there are as many styles and shades of pesto as there are regions in Italy.

The North African nation consumes almost as much pasta as Italy, but it isn’t just a facsimile. Tunisian pasta has an identity of its own.

Kasha varnishkes is a satisfying side dish that deserves a turn front and center.

Pasta salad, universally loved and debatably not Italian-American in origin, is worth more than the convenience it offers at picnics and barbecues.

This silky, starchy orzo, studded with mellow blue cheese, is a crash course in a pasta cooking technique that may sound a little familiar.

For chef Elliott Moss, the throwback spaghetti sandwich is a trip back to weird teenagehood.

It all started with a Roman pasta dish, but now the minimalist flavor combination of grated Pecorino Romano and black pepper can be found in everything from chicharrones to shortbread cookies.

Somewhere between a noodle and a dumpling, spaetzle is a perfect springy, chewy carb to soak up meaty ragus or to bathe in soft egg yolks. 

Cooking the pasta, salting the pasta, emulsifying the pasta. These are things to think about.