5 Foolproof Tricks for Cooking Even Better Pasta

Pasta Social Club is a column by Meryl Feinstein, Food52’s Resident Pasta Maker, community builder, and pastaia extraordinaire. Meryl will teach us about everything from semolina to spaghetti to sauce (and all the tools you’ll need for each)—and will s…

Pasta Social Club is a column by Meryl Feinstein, Food52's Resident Pasta Maker, community builder, and pastaia extraordinaire. Meryl will teach us about everything from semolina to spaghetti to sauce (and all the tools you'll need for each)—and will show us how pasta is a great way to make great friends and have lots of fun.


A box of pasta is a beautiful thing. It has your back when there’s nothing left in the kitchen but an old tube of tomato paste and a few cloves of garlic. It’s perfect for when you’re short on time, but it’s also best friends with the Sunday sauce that’s been simmering on the stove for hours. And nothing beats that al dente bite.

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Still Throwing Away Your Parm Rinds? Here’s the Reason to Stop

We’ve partnered with the Parmigiano Reggiano Consortium to share delicious ways to use this savory powerhouse in your cooking—and prove that it’s so much more than just a topping. This cheese is made with only three ingredients, but the real magic come…

We've partnered with the Parmigiano Reggiano Consortium to share delicious ways to use this savory powerhouse in your cooking—and prove that it’s so much more than just a topping. This cheese is made with only three ingredients, but the real magic comes after it's been aged for more than a year (in Italy, according to old-school methods). That aging gives it the singular taste, crumbly texture, and unique aroma we can't resist.


If I had to choose one cheese I couldn’t live without, Parmigiano Reggiano would be it. Although there are many imitators, the real, certified stuff is meticulously and exclusively produced in certain provinces of northern Italy—with a nearly thousand-year-old tradition behind it—making each granule worth savoring.

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A Guide to Buttery Pasta

We teamed up with Kerrygold to highlight pasta’s favorite plus-one: butter. Here, Food52’s Resident Pasta Maker—Meryl Feinstein of Pasta Social Club—shows us a few tasty ways to pair up Kerrygold’s creamy-rich Pure Irish Butter with gnocchetti, spaghet…

We teamed up with Kerrygold to highlight pasta’s favorite plus-one: butter. Here, Food52's Resident Pasta Maker—Meryl Feinstein of Pasta Social Club—shows us a few tasty ways to pair up Kerrygold’s creamy-rich Pure Irish Butter with gnocchetti, spaghetti, ravioli, and more.


Growing up in the ‘90s, butter was not a staple in my house. Low-fat, sugar-free yogurt? Sure. Velveeta? Yes. But real, delicious, creamy butter? Not so much. It wasn’t until I met my British husband that butter started to make its way into my life and onto my toast. And it was even later, in culinary school, when I realized I could hardly go a day—or a meal—without it. So here I am, 30 years old, just trying to make up for lost, butter-less time.

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Our Resident Pasta Maker’s Gift Guide for Beginner & Expert Pastai Alike

Pasta Social Club is a column by Meryl Feinstein, Food52’s Resident Pasta Maker, community builder, and pastaia extraordinaire. Meryl will teach us about everything from semolina to spaghetti to sauce (and all the tools you’ll need for each)—and will s…

Pasta Social Club is a column by Meryl Feinstein, Food52's Resident Pasta Maker, community builder, and pastaia extraordinaire. Meryl will teach us about everything from semolina to spaghetti to sauce (and all the tools you'll need for each)—and will show us how pasta is a great way to make great friends and have lots of fun.


Making pasta during the holiday season is an Italian tradition—and for good reason. There’s a rhythm to making dough that calms the mind, and folding tiny tortellini is a wonderful way to bring together family and friends (whether in person or even on Zoom!).

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