Pasta Primavera with Asparagus and Peas Adapted from NYT Cooking, Melissa Clark Serves 4 ¼ pound sugar snap peas, stems trimmed ½ pound...

Whether you’re sheeting your pasta dough through a hand-cranked pasta machine or rolling it out by hand, be sure not to roll it too thin....

This classic dish from Tuscany is a great way to use up stale bread and give it new life!