This adaptable pasta recipe will work with whatever flour you've got in the pantry. Using the "00" gives the silkiest, softest pasta while bread flour will give you more of a satisfying chew, and all-purpose...
Author: Melissa Clark
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...
Author: Samin Nosrat
Semolina linguine is a traditional and wonderful pasta to use. But you can make the dish with whole-wheat or gluten-free pasta; both are getting better and better. Look for a flat noodle like tagliatelle,...
Author: Martha Rose Shulman
This is an uncomplicated dish for warm weather and sunny days. Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only ingredients besides lobster and dried pasta, preferably...
Author: David Tanis
According to local legend in Emilia-Romagna, Italy, the birthplace of tortellini, the pasta's navel shape was inspired by the indescribable beauty of Venus's belly button. Keep that in mind as your roll,...
Author: Samin Nosrat
Let the fresh flavor of these herbed noodles - a twist on this basic pasta dough recipe - stand out by tossing them with just a few kitchen staples. Inspired by the classic Roman pasta, aglio, olio, e...
Author: Samin Nosrat
This is an easy recipe, and one that you can twist and tweak endlessly, depending on what food you have on hand. The vegetable and the pasta shape don't matter much. And since you forgo the pork of a traditional...
Author: Florence Fabricant
The success of this delectably simple weeknight pasta relies on two things: the quality of the bacon, and the sheer amount of freshly ground pepper. The bacon must have ample fat to render out (this is...
Author: Alison Roman
Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all. When...
Author: David Tanis
Comforting and spicy in just the right way, Rasta pasta is popular in Jamaican communities across New York and beyond. This version gets its spice from jerk seasoning and a single Scotch bonnet. The bell...
Author: Millie Peartree
The very notion of buttery noodles and fresh sweet peas is enough to make anyone swoon. As a meal, it is the essence of simplicity. But no one will complain if there is also a whisper of new green garlic,...
Author: David Tanis
This is down-home, primal Sicilian cooking, using inexpensive and commonly available ingredients: olive oil, eggplant, tomato and pasta. A showering of grated ricotta salata and toasted bread crumbs adorns...
Author: David Tanis
Broccoli rabe (sometimes spelled raab, or known as rapini greens) is one of the most delicious members of the mustard green family. The leaves, tender stems and broccoli-like buds have a distinctive pleasant...
Author: David Tanis
This comforting family recipe belongs to Whitney Reynolds, a New Yorker with roots in Tennessee. She traditionally serves the dish of thickened turkey broth and noodle-shaped dumplings as a side at her...
Author: Tejal Rao
For these stunning green-on-green ravioli, stuff a verdant, spinach-packed dough (a modification covered in this basic fresh pasta recipe) with a sweet chard and onion filling. Shaping the ravioli will...
Author: Samin Nosrat
Author: Marian Burros
Nutty, chewy whole-wheat noodles have the character to stand up the bitterness of this spicy, braised broccoli rabe. This dish will come together in short order, once you have your fresh whole grain pasta...
Author: Samin Nosrat
Shell beans and tomatoes are still available at the end of September in farmers' markets, and I'll continue to make pasta with uncooked tomatoes until there are no sweet tomatoes to be found. Shell beans...
Author: Martha Rose Shulman
Author: Marian Burros
Italian cooks are famous for occasionally sneaking a bit of anchovies into a cooked tomato sauce to add flavor and brightness. It works well for this extremely simple summer pasta of marinated uncooked...
Author: David Tanis