issue 191

After Italian occupation, Eritreans reclaimed the layered dish as their own

From farfalle phobias to pasta-bearing trees: this is the pasta history you won't find in textbooks

Riccardo Camanini loves spaghetti, and he wants to show you why

The Tortellante project works with neuroatypical kids to practice teamwork while sustaining an ancient tradition

In Sicily, new life for land once ruled by the Mafia

Delicate and impossible to replicate, su filindeu (or the "threads of God") is a pasta made of hundreds of tiny strands by a single woman in a hillside town in Sardinia. She'll make it for you too—if you're willing to walk 20 miles overnight

A visit with the corzetti stamp maker of Chiavari

Go be mesmerized by Anthony Andiario's perfectly cut pasta footage

Peter Meehan on the world's second greatest pasta empire

At Monteverde, the disembodied hands of Besa Xhemo and Maria Perez shape hundreds of agnolotti for all to see