Pasta and Noodles

A cook prepares tagliatelle egg noodles at La Vecchia Scuola Bolognese, a cooking school in Bologna, Italy.

We hunger for them like nearly nothing else: a plate of ethereal tagliatelle alla bolognese—ribbons of fresh, handmade egg pasta tossed with a long-simmered sauce of meat and tomatoes—or a deep bowl of Chinese noodles, stir-fried with pork and carrots. Pasta and noodles provide a canvas for a broad palette of ingredients, whether it’s a lasagne filled with vegetables or good old American macaroni and cheese.