Pasta

Pasta

by Wikipedia

Pasta (UK: /ˈpæstə/, US: /ˈpɑːstə/; Italian: [ˈpasta]) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. Pasta is believed to have developed independently in Italy and is a staple food of Italian cuisine,with evidence of Etruscans making pasta as early as 400 BCE in Italy.

27 of Our Best Pasta Recipes for Any Night of the Week

by Claire Lower MILK STREET

There is a lot to be excited about in our newest cookbook, “Milk Street Backroads Italy,” but the wide range of pasta recipes from all over the country might be what I’m most excited about. From a charred, truly “killer” spaghetti to the cacio e pepe Chris Kimball calls “the hardest recipe of his life,” these are our favorite pasta recipes inspired by our Italian travels.

The Pantry Pasta I Rely On When I Have No Time and No Plan

by Daniel Gritzer 15/1/26 serious eats

I have authored more than my fair share of pantry pasta recipes on this site, but the one I turn to the most is from my old colleague and friend Sasha Marx. On a night when I am caught in an "oh crap I need to feed the kids and it's almost bedtime" moment (which is most nights, if I'm being honest), his recipe for pasta al tonno is the one I almost always make. The result is guaranteed to be more special than the time and effort I put into it would suggest.

Sicily's Simple Pastas

by MILK STREET

Glistening and splayed on the road, the 280-kilogram tuna lay amid the evening scrum—a dusky piazza tumbling with chattering nonnas, couples on promenade and children punting soccer balls. It was dinnertime in Borgo Vecchio, Palermo’s oldest quarter. I’d come for Sicily’s simple, on-the-table-in-minutes pastas, but first the tuna had a lesson to teach.

At the center of the square, a young cook stood sentry over a long grill of coals he fanned with a wooden pizza peel. Over the embers, rough-cut tuna steaks, sizzling and billowing as he sloshed them with olive oil and lemon juice, the piazza filling with savory and smoke.