Serious eats pasta

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

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.

Serious eats pasta

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. But these are some standouts to start with as you cook your way through this year's Starch Madness tournament. As Daniel lays out in his guide to making pesto alla genovese, this sauce originates from the Ligurian city of Genoa and its environs. Its rich green color and tantalizing aroma is due to the fistfuls of basil that get pounded into the sauce.

The difference here is the use of almonds instead of pine nuts, as well as the addition of juicy tomatoes for a lighter and more refreshing flavor.

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.

The Roman pasta dish cacio e pepe is as easy to make as it is delicious. When I get home after a late night out, with a craving for something starch- and fat-heavy to help put me to sleep and stave off the inevitable morning-after hangover, my go-to used to be to raid the fridge and shove whatever I could find into corn tortillas for some impromptu tacos. Since I started testing on cacio e pepe, however, those eaten-by-the-cold-light-of-the-refrigerator tacos have become a thing of the past. It's not that I didn't know what cacio e pepe, the Roman dish of spaghetti with Pecorino Romano and black pepper, was—cacio e pepe translates to "cheese and pepper"—it's just that I'd never really had a fantastic version of it. If you were to watch a practiced hand make cacio e pepe, you might think the instructions were as simple as this: Cook spaghetti and drain. Toss with olive oil, butter, black pepper, and grated Pecorino Romano cheese.

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.

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The difference here is the use of almonds instead of pine nuts, as well as the addition of juicy tomatoes for a lighter and more refreshing flavor. Trending Videos. Got eggs, too? Guess what? Using a fork or your fingertips, gradually start pushing the flour into the pool of egg. The wettest dough and the driest dough were completely unworkable. Use limited data to select advertising. Once I'd let them rest for 30 minutes more on resting times shortly! Amatriciana is a classic Roman tomato sauce, enriched with cured pork and spiced up with chili flakes. There are, of course, gluten-free pasta doughs, which substitute that protein network with standard gluten alternatives, like xanthan or guar gum and even eggs. Fresh pasta, on the other hand, is often lighter and more tender. To finish it off, stir in lemon juice and zest, chives, and a bit of pasta cooking water before serving.

Fresh sea urchin, Mexican crema, and Calabrian chile join forces in this quick and creamy pasta.

I'm going to give you a simple, versatile recipe for fresh pasta dough. You may accept or manage your choices by clicking below, including your right to object where legitimate interest is used, or at any time in the privacy policy page. As for the spiciness of the tomato sauce, you can always adjust the quantities to your liking. Continue to 17 of 46 below. To Roll the Pasta: Meanwhile, place a sheet of parchment paper on a tray or cutting board and dust lightly with flour. There's no denying the pleasure of dropping a handful of dried pasta into boiling water and producing dinner in mere minutes. Trending Videos. Adding salt to the dough provides a more balanced flavor. Sure, this may be vegan, and thus not really an Alfredo sauce at all, but it hits all the same notes: creamy, tangy, and delicious. More Serious Eats Recipes. Adding clam juice to a sauce of garlic, chili flakes, and canned tomatoes also heightens the dish's briny notes, and we like to splash in some brandy at the end for extra richness. This saucy, gooey skillet version, cooked on the stovetop and requiring just 10 minutes of soaking for the noodles, is almost as good and takes a fraction of the time of the oven-based recipe. Save Print. Rolling and Cutting the Pasta Dough. Measure advertising performance.