About Maxine Clark

Maxine Clark

Maxine Clark is a food writer, stylist, and cooking instructor. She has taught at Leith’s School of Food and Wine in London and Alistair Little's Tasting Places in Sicily and Tuscany. Her work also regularly appears in the UK's BBC Good Food and Food and Travel magazines. Clark is the author of more than two dozen cookbooks, including Flavors of Tuscany and Tarts: Sweet and Savory.

Homemade Pasta Dough Recipe

Pasta made fresh according to Italian tradition is unspeakably more supple, satisfying, and gratifying than the dried-out store-bought stuff. Here’s how to make it at home.

  • Quick Glance
  • 45 M
  • 1 H, 30 M
  • 85
Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail