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?

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.

Serious eats pasta

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. Using a skillet and just enough water to cover the noodles is a better way to get water boiling fast, while the extra starchiness in a smaller volume of pasta water will help you achieve a more emulsified sauce. Pasta doesn't get much quicker or easier than this—the sauce requires four ingredients and is ready in the same amount of time it takes to cook the noodles. Because cherry tomatoes have lots of pectin, their juice easily emulsifies with olive oil and pasta water to form a light sauce. While it's still chilly outside, make this warming pasta, dressed up with browned butter, fresh sage, and tender chunks of butternut squash. We like to use small cupped pasta shapes, like orecchiette, to capture the rich, nutty sauce. Lemon juice is the secret ingredient that prevents the browned butter from burning. If you struggle with cutting the tough, irregularly shaped squash, we've got a handy video guide to help you out.

Get the recipe for Vegan Fettuccine Alfredo. Pasta al Limone.

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.

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.

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?

Canaan dog mix

First-timers may want to work with a partner, so that one person can crank the machine and the other can feed the dough into the rollers. 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. In between them are doughs that rested for 15 minutes, 30 minutes, one hour, and three hours. Top with more lemon zest and cheese before serving. If you're planning to make fettuccine, I'd recommend rolling it to the third-to-last setting usually, that's labeled "6". This recipe , for instance, uses a combination of xanthan gum, brown rice flour, and tapioca flour. Like pasta chi vruoccoli arriminati, the inclusion of ingredients like pine nuts, raisins, and saffron in this dish is an indicator of its heavy Arab influence; the pasta, sardines, fennel, and anchovies are what make it Italian. This savory-sweet sauce is made with a host of Sicilian staplees—anchovies, pine nuts, raisins, saffron, and toasted breadcrumbs—some of which are a nod to its North African influence. I'm not gonna lie: Kneading is a pain in the butt. 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. Homemade Ricotta Ravioli.

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 ingredient list is short, calling for little more than cheese that's the cacio and black pepper pepe , but the finished dish explodes with flavor. Tossing the shrimp and spinach in toward the end ensures neither is overcooked. Narrow the setting by 1 notch and repeat Step 7. The more you work that dough, the more elasticity it will develop. Gricia is minimalist pasta at its finest. But wait! At that point, you could pour the butter on more or less anything, but in the world of pasta, your best bet is to use it with the fresh stuff, not something out of a box. Its rich green color and tantalizing aroma is due to the fistfuls of basil that get pounded into the sauce. Want a richer, eggier flavor and a more golden hue? While that happens, you whisk whole eggs and yolks, Pecorino Romano, Parmigiano-Reggiano, and black pepper together until thoroughly combined. Guanciale pork jowl or cheek is our meat of choice here, but it can be hard to find, and pancetta is a great substitute. The one all the way on the right wasn't rested at all. As we explain in our guide to making fresh pasta , dried and fresh pasta are entirely different products.