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?

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

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 only other ingredients are olive oil, nuts usually pine nuts , cheese, garlic, and salt. Grab a mortar and pestle for the best results, or use a food processor for the quickest version. Then use the sauce to dress pasta and any of your favorite vegetables. The mere mention of tomato sauce might conjure up images of a slowly simmering sauce, going on its third or fourth hour of cooking.

Get the recipe for Homemade Mushroom Tortellini. Make sure to hold off on adding the pasta until right before serving to prevent it from getting bloated and waterlogged in the soup. In between them are doughs that rested for 15 minutes, 30 serious eats pasta, one hour, and three hours.

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 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?

Price atack

Want an even wider noodle, or a more handmade appearance? Classic Fresh Egg Pasta. Just cook garlic—and red pepper flakes, if you'd like—in the oil; then add cooked pasta and a little pasta-cooking liquid, stirring vigorously to emulsify the oil and starchy water. If you have pasta-making experience and you're looking for a good workout, all you really need is flour, eggs, and a rolling pin. The fluffy balls of cheese are served in a toasty pool of brown butter and sage. Here, orecchiette con le cime di rapa gets a meaty twist thanks to the addition of pork sausage. Learn about Serious Eats' Editorial Process. Use profiles to select personalised advertising. You read every book you can get your hands on. Mild, salty-sweet ricotta provides plenty of flavor to these simple ravioli. And hey—this part's pretty fun! As for the spiciness of the tomato sauce, you can always adjust the quantities to your liking. 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. The doughs that had rested for an hour or longer were almost identical.

These are the Italian pasta sauces you'll come back to again and again. When it comes to pasta, size and shape matter.

These choices will be signaled to our partners and will not affect browsing data. A quick tomato sauce and a dry, ridged, tubular pasta such as rigatoni or penne rigate is all you need to complement the eggplants. If you don't cook it long enough, the egg and flour proteins won't set, your starch won't fully hydrate, and you'll end up with a kinda pasty pasta. Aglio e Olio. This simple vegetarian dish of whole wheat fusilli uses both leaves and stems of Swiss chard, so nothing goes to waste. That's where laminating comes in. Continue to 21 of 46 below. Create profiles for personalised advertising. Just put it all on the parchment paper. Instead of leaving whole shells in the dish, we remove most of the clams from their shells and add the meat back to the pasta at the end, leaving just a few clams in their shells for garnish.