Spaghetti is cylindrical and narrow, best with smoother, lighter sauces. Linguine is flat and thin, suitable for both light and thicker sauces like those with cream or butter. Fettuccine is wide and ...

Pasta is often one of my go-to dishes when I can’t be bothered to think of something more elaborate to make. (Boil water, cook pasta, toss with sauce, and boom — dinner is ready.) And though baked ...

Pasta comes in all sorts of shapes, sizes and sauces. But the first step to cooking pasta has typically been a simple, tried-and-true process: Drop the main ingredient into a pot of boiling salted ...