Better Than Nonna's: Chef secrets for the perfect plate of pasta

A beautiful plate of pasta is nothing short of enchanting – rich aromas, nuanced flavors and the painstaking presentation of the professional chef. It’s easy to boil a pot of noodles, but turning strands of wet spaghetti into a Michelin-starred dish can be a tall order for the home cook. Here, area chefs share their better-than-Nonna’s recipes and secrets for everything you need (Pro tip No. 1: Start with fresh pasta.) to take your pasta from basic to bellissima. Get the recipes for:

• Canestri Cacio e Pepe from Pastaria's Gerard Craft


• Wild Mushroom Fettuccine from Vertias Gateway to Food and Wine's Mathis Stitt


• Spaghetti with Heirloom Cherry Tomato, Shrimp and Arugula from Basso's Rex Hale


• Black Pepper Pappardelle with Marsala Cream Sauce from Eleven Eleven Mississippi's Trevor Ploeger

5 pie recipes from St. Louis bakers to try this Thanksgiving

Discover new classics and old favorites from some of our favorite local bakers that will have ...

Make this summer corn salad courtesy of Nexus​’ Ceaira Jackson

This salad easily becomes a salsa – just add tortilla chips!

Make this cucumber & mango salad courtesy of Bulrush​’s Rob Connoley

This refreshing dish proves you can forgo the heat and still eat well in just a ...