Unconventional as it may sound, even this unexpected sauce can be used to put together a bowl of ramen, and a good one at ...

Chef Robbie Felice and cookbook author Meryl Feinstein share top pasta tricks. Flour and water is the simplified, two-ingredient base for one of the world's most beloved foods: pasta. Pasta-making ...

This story originally featured on Saveur. “Noodles—like bread, or golf, or love—aren’t something to learn in one shot.” This is chef Hugh Amano’s advice as we dive into the process of ramen making.

One of the most anticipated restaurant openings of the year will become a reality this week: Pasta Ramen will open its doors in Montclair on Saturday, Jan. 28. The restaurant specializes in an ...

Between pasta artisan Leah Ferrazanni’s latest turns at Semolina Pasta and the recent opening of Uovo in Pasadena, there seems to be a modest wave of new activity in the local “pasta space.” Most ...

As an instant ramen aficionado, I always have multiple packs on hand. It's not that I don't enjoy a good bowl of ramen at a local shop with the broth and noodles made from scratch, or that I don't ...

Good luck getting a reservation at acclaimed chef Robbie Felice's Pasta Ramen, arguably the hottest restaurant in North Jersey, if not New Jersey. Since the wildly popular, dimly lit, majorly hip and ...

Ramen isn’t pasta — even though a lot of people treat it like it is. In this episode of 365 Ramen, we explore why ramen noodles are designed differently, how they interact with broth, and why timing ...