Serious eats pasta

Light, springy, and delicate dough perfect for slicing into noodles or making into stuffed pastas.

These are the Italian pasta sauces you'll come back to again and again. When it comes to pasta, size and shape matter. And we all agree that even the greatest shape is nothing without its accompanying sauce. These saucy pasta dishes are the ones we come back to time and time again. Some of these dishes have been passed down through the ages by generations of Italians, thereby earning their rightful place in the sauced pasta canon. Are there other great Italian sauces and pasta types not on this list? Of course.

Serious eats pasta

There's no denying the pleasure of dropping a handful of dried pasta into boiling water and producing dinner in mere minutes. But equally satisfying—and really, not much more difficult—is making pasta from scratch. Making pasta isn't just a matter of impressing your dinner guests—though it definitely will. As we explain in our guide to making fresh pasta , dried and fresh pasta are entirely different products. Dried pastas tend to be denser and more heavy, which makes them ideal for standing up to rich sauces. Fresh pasta, on the other hand, is often lighter and more tender. For those nights when you have just a tiny bit more time, these are our eight favorite fresh pasta recipes. Fresh pasta is quite simple to make, and this recipe is the simplest of them all. You'll start with a well of all-purpose flour, and drop a mixture of egg yolks and whole eggs into the well's center. Once the eggs and flour have been fully combined, you'll go to work kneading the pasta and rolling it through your pasta maker. This is the pasta dough we'll put to use in many of the following variations, so make a double batch.

Measure advertising performance. Understand audiences through statistics or combinations of data from different sources. Once they're boiled, the fluffy, pillowy dumplings are finished in a sage-butter sauce.

From fettuccine Alfredo to stovetop ziti, every one of these pasta recipes can be made in 30 minutes or less. There's a recipe for every mood. Sure, sometimes I want to spend hours lingering over a perfect slow-cooked red sauce or hearty lasagna Napoletana , but there are also days when I get home late and just need to get a filling dinner on the table, fast. Pasta is a natural solution on those occasions, and luckily, we have lots of pasta recipes that can be prepared in 30 minutes or less, from Italian classics like cacio e pepe and spaghetti puttanesca to stovetop baked ziti and a fresh take on tuna noodle casserole. For a delicious pasta dinner that's doable on a weeknight, check out 27 of our favorite quick and easy pasta recipes, below. Here's a pro tip for those who want to get the job done even sooner: You don't have to heat up a huge pot of water.

Fresh sea urchin, Mexican crema, and Calabrian chile join forces in this quick and creamy pasta. Making sea urchin pasta is a lot like a toddler playing with Play-Doh: There are a million right ways to do it, and most of them are salty and delicious. The effort-to-reward ratio of uni pasta is off the charts. It's hard to think of a simpler sauce or technique, and the briny, mineral, sweet, intense ocean flavor it delivers is something you'd typically expect to find only in the best restaurants. There's just one mildly difficult part about it: getting the uni and paying for it.

Serious eats pasta

Light, springy, and delicate dough perfect for slicing into noodles or making into stuffed pastas. She's pretty big into oysters, offal, and most edible things. Guess what? If you have flour in your kitchen, you can make pasta. Right now. Got eggs, too? You have everything you need to whip up a batch of silky-smooth fettuccine. Have some cheese or vegetables lying around? You could be sitting down to fresh ravioli , tortellini , or a hearty lasagna in under two hours. And yet, if you do a quick search for pasta recipes, chances are you'll walk away more confused than confident.

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To Cut Noodles: Adjust pasta machine to noodle setting of your choice. The one on the left rested for six hours. You render some form of cured pork most traditionally guanciale, but pancetta or even bacon can be used while spaghetti cooks. And hey—this part's pretty fun! Making tortellini is a great group activity, but you'll have no trouble pulling this recipe off on your own if it's a one-person dinner kind of night. Lightly coat al dente spaghetti with the sauce , pour yourself a glass of wine, and call it a day. To make it, you bloom black pepper in olive oil, then you add water from a pot of boiling spaghetti to the pan. Create profiles for personalised advertising. This allows you to change up the direction in which the roller is pulling the pasta, and I find that the dough is sturdier and more manageable when I've laminated at least two or three times over the course of rolling. Save Print.

These are the Italian pasta sauces you'll come back to again and again. When it comes to pasta, size and shape matter. And we all agree that even the greatest shape is nothing without its accompanying sauce.

But with the wrong technique, it's easy to end up with a sauce that's greasy or clumpy or both. Create profiles to personalise content. Have some cheese or vegetables lying around? You have everything you need to whip up a batch of silky-smooth fettuccine. Pour whole eggs, egg yolks, and salt into well and, using a fork, beat thoroughly. This is the pasta dough we'll put to use in many of the following variations, so make a double batch. The yolks, on the other hand, made a beautiful, golden dough left. Continue to 13 of 46 below. For a complex fennel flavor, we use diced fennel bulb, fennel fronds, and fennel seed. Trending Videos. The traditional version of this beloved Roman dish is made with eggs, cheese, and cured pork, making it an unlikely candidate for veganizing, to say the least. You'll want to gently support the exiting end with the flat of your hand or your index finger. Dried pastas tend to be denser and more heavy, which makes them ideal for standing up to rich sauces. Unwrap rested dough and cut into quarters. This swordfish pasta takes inspiration from Sicily, where seafood reigns supreme.