Pasta & Noodles
1283 recipes found
Buttery Garlic Noodles with Peas
Spaghetti noodles tossed in a buttery and garlic sauce tossed with sweet green peas. A super easy and delicious recipe made with less than 5 ingredients!
Fettuccine Alfredo for One
This recipe is simple, it's just fettuccine, butter, and cheese all tossed together with a starchy sauce. It is so easy you can make it for one!
Eat the Season: The Gnudi from Tuscany
Spinach is available year round but in this period you find the fall variety characterised by more succulent leaves. Spinach is a good reservoir of minerals and vitamins, as long as it is consumed strictly raw. If you have to cook them as in this recipe, it’s better if you steam the spinach to preserve the nutrients. Now you are all set to prepare this recipe from Tuscany: the Gnudi. This name, in Tuscan dialect, means naked, as they are not covered with dough. The lightness and delicacy of this dish is the strength of the Gnudi, which are best accompanied by a fresh dressing light tomato sauce or butter and sage.
Italian Mountain – Style Fresh Tagliatelle with Chanterelle Mushrooms
The sweet taste and intense and aromatic flavor the finferli mushrooms give off during cooking make them suitable for any recipe.
Pasta with Pecorino, Guanciale & Black Pepper (Mezze Maniche alla Gricia)
This classic Roman pasta sauce recipe always features Pecorino Romano, guanciale, and plenty of black pepper. It pairs well with mezze maniche.
Pasta With Lemon-Parmigiano Sauce
This creamy, dreamy, and delicious lemon-Parmigiano pasta recipe is the ultimate last-minute meal. The sauce is quickly assembled as the pasta boils away.
Miso Ramen Soup
This Nona Lim Miso Ramen Broth recipe is so hearty and delicious and it is super fast to make. The great thing about it is there's a lot of room for variation.
Pâtes Carbonara
This pate carbonara is French comfort food recipe at its finest, inspired by classic Roman carbonara. The French make the dish their own with crème fraîche.
Easy One-Pot Tortelbeany
This recipe takes a family weeknight standby and gives it a twist by swapping out penne for tortellini. My husband quipped the name "tortelbeany" and it stuck; we hope you enjoy it!
Melissa Clark’s Stovetop Mac & Cheese
In, oh, about 15 minutes—you could be staring at a big pot full of mac & cheese, with all the ease of cracking open a box and shaking out the foil packet. But instead of noodles in a slurry of cheese-ish dressing, these will be hugged by a truly gooey, molten cheddar sauce that tastes like real, sharp, salty cheese. Cheese cheese. Recipe adapted very slightly from Dinner: Changing the Game (Clarkson Potter, 2017). To get the full story, head here.
Pici Cacio e Pepe with Garlic & Marjoram
This recipe is adapted from the cult-worthy dish at Padella in London's Borough Market. What this dish lacks in aesthetic appeal it makes up for in luscious, savory sauce and perfectly imperfect tangles of hand-rolled noodles. It's the perfect project for a Friday night in or a Sunday afternoon, or, if you're feeling ambitious, an excellent date activity. I recommend serving alongside a sharp green salad and some bread for wiping up every bit of the sauce. Every. Bit.
Pimento Mac n’ Cheese
This creamy mac and cheese recipe includes pimento peppers and cheddar. It's inspired by the classic, and comes from Honey Butter Fried Chicken in Chicago.
Cacio e Pepe Con Ricotta
The idea of adding a puddle of ricotta on your cacio e pepe comes from Sora Margherita, a Roman-Jewish restaurant in Rome that's been around in the 1920s, and likely hasn't changed much since then. The cacio e pepe base recipe is inspired by one in Katie Parla and Kristina Gill's Tasting Rome, which comes from Leonardo Vignoli.
Warm, Cheesy, Baked Gnocchi
This recipe requires only a little chopping, crumbling, or even patience. But the most fascinating step this recipe lacks? Mixing. This baked gnocchi recipe eliminates one crucial step that’s key to a solid baked pasta: mixing the sauce in. Where pasta starts to dry out immediately after being strained, the gnocchi does not.By carefully spooning the sauce atop our potato puffs and not mixing, here is what happens: pockets of tomato sauce form in every nook and cranny of the baking dish. Some sections will even caramelize and acquire a deeper tomato flavor. The gnocchi will absorb some of sauce, but most will rest untouched. The best part is that every now and then, you’ll drag a gnocco through the sauce and discover a surprise.
Instant Potato Gnocchi
You might think I'm crazy, but you can make pretty great gnocchi from instant potato flakes... don't knock it 'till you try it. This recipe is 5-ingredients!
Basic Fresh Pasta Dough
Fresh pasta isn't something to master in one go. It takes time and practice, but it yields dividends. This particular recipe is vastly versatile. It can be made into whole grain pasta, by swapping in 1 cup sifted whole wheat, spelt or farro flour in place of 1 cup all-purpose or 00 flour. Add more egg yolks or water as needed and rest the dough for 1 hour. Or try a green pasta, as in this ravioli verdi: Steam or sauté 6 ounces baby spinach (about 6 cups) until just wilted. Spread it out on a parchment-lined baking sheet, and, when cool, squeeze water out thoroughly, a handful at a time, then chop roughly. Purée with 2 eggs and 1 egg yolk, then use this mixture in place of eggs in the recipe. Or, for something a little different, make an herbed pasta, like this pappardelle, by stirring in 1/2 cup finely chopped parsley, chives, chervil, tarragon, or basil in any combination to the eggs before adding to the flour in the main recipe.
Victoria Granof’s Pasta con Ceci
For this pasta con ceci recipe, first, you need to use all of the olive oil. It gives the soup substance and body and carries the other chickpea flavors.
TRAHANAS PORRIDGE FOR THE LITTLE ONES
A traditional Greek dish for those who love carbs! This trahana breakfast recipe is as simple as it is delicious. It's the perfect breakfast for children too.
One-Pot Spaghetti With Cherry Tomatoes and Kale
In this simple recipe, raw pasta and cherry tomatoes are simmered together in a single pan, cooking the pasta and forming a thick, starchy sauce at the same time. The efficient technique is internet famous, but this is the British cookbook author Anna Jones’s vegetarian take on the phenomenon, adapted from her book “A Modern Way to Cook.” The technique is easy to master and endlessly adaptable: When you add the kale, you could also toss in a couple of anchovies and a generous pinch of red-pepper flakes. When you season and top with cheese, you could add a pile of fresh chopped herbs, like mint, basil or oregano.
pasta with beer-caramelized onions
this pasta dish is really rich tasting while ultimately being very light, super sweet and savory, and can be customized many different ways -- I added some cooked white beans as you can see from the photo, I could see either raw or sundried tomatoes being delicious here, roasted mushrooms or zucchini, any kind of cheese really -- or you can make this completely vegan by caramelizing the onions in olive oil instead of butter
Easy Tomato Infused Angel Hair Pasta
Inspired by the tomato pasta at Sammy's Woodfire Pizza, this recipe is easily adjustable based on flavor preferences and greasiness. By simmering the tomatoes slowly the rich oil soluble flavors can extract while some of the tomato's water both infuses the dish with the water soluble compounds and evaporates to increase the overall intensity and flavor..
Parmesan Pea Pasta Salad
See the full recipe here: https://www.tastyeverafter.com/parmesan-pea-pasta-salad/
Pasta a Frittata
Simple and fast, it always remains my favourite dinner with egg.
Jajangmyeon
This dish is a Koreanified take on the fried sauce noodles served in the Shandong province of China. It occupies a similar place in Korean cuisine to the one General Tso’s chicken has in American food: a birth-country meal translated to accommodate the too-tired-to-cook takeout tastes of a host nation. It is milder than the Chinese original, a little more porky, the sort of dish you’ll have people asking you to make once or twice a month. You’ll need thick white-wheat noodles, like udon, and some of the Korean black-bean paste known as chunjang, available at Korean markets and online. If you can’t find pickled daikon to serve as a garnish, some raw onions dressed in vinegar will make a fine alternative.