Chef Peter Klein grew up with bags of cavatelli in the freezer. “I’m from North Jersey, so we called them ‘gavadeels,’” says Klein, now the executive chef of the Austin cocktail bar and restaurant ...

We can't get enough of pasta! There's something just so comforting about a plate of noodles, plus the endless possibilities of sauces and garnishes make it anything but boring. And if you're making a ...