These Zucchini Noodles with Meat Sauce are a perfect twist on a low carb pasta like spaghetti Bolognese that features ...

Researchers have unearthed 4,000-year-old noodles in Northwestern China they say are definitive proof that the Chinese -- and not the Italians -- were the first to make pasta.

It's so thin that an individual strand is invisible to the naked eye. In fact, it's even challenging for a standard microscope to see, which is why you'd need an electron microscope to discern ...

2 tbsp soy sauce 1 tbsp rice, sherry or Chinese black vinegar fresh or dry noodles or long, thin pasta (as many as you want to cook at a time) If you like, cut a few of the green onions into about ...

From Italy’s Amalfi Coast, pasta alla nerano features long, thin pasta tossed with a velvety sauce made with pureed zucchini. It’s an elegant yet easy dish that’s luxurious but not heavy.

Cold noodle dishes can be a refreshing change when you're bored of your go-to summer meals. Let these cold noodle dishes from ...

10 drops hot chili oil 1 lb (500 g) spaghettini, linguine, or other thin pasta 3/4 cup (180 mL) olive oil 8 green onions, washed, trimmed and cut diagonally into half-inch pieces 1/3 cup (80 mL) ...

Since cucumber noodles are better left raw, make the sauce first and let it cool down. Once you've tossed the dish together, eat it fast. Cucumber contains even more water than zucchini.

Ribbons, strands, pockets and tubes: Italian-style pasta comes in all shapes and size. But when you sit down to eat it, is freshly-made better than its dry counterpart that came in a box?