Pasta
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Pasta
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
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
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.
Pasta & Noodle Recipes
You should also make pasta by hand—no food processor, no mechanical roller, not even a rolling pin—simply because you can. The tactile experience of pasta “fatto a mano,” or handmade pasta, is a meditative way to pass an hour or two, and it rewards you with a hearty meal, particularly when you’re making pici (pronounced “PEE-chee,” or sometimes “PEE‑shee”), the long, wonderfully chewy strands that have been rolled out on Tuscan tables since Etruscan times. Pici are inherently frugal too—a prime example of cucina povera—and simple to make: Mix together a dough of mostly flour and water; knead until it’s smooth and slightly springy; let it relax a bit; and roll pieces of dough into slim ropes.
Ah, macaroni and cheese... everyone's favorite comfort food! We go beyond "same old, same old" by using both cheese powder, similar (but tastier) to that found in boxed mixes for this dish; and fresh Cabot Vermont cheddar — available nationwide.
The Joy of Making Pasta by Hand
by Andrea Geary 2/4/23 AMERICA'S TEST KITCHEN
This was the first question I put to Katie Leaird, a former America’s Test Kitchen editor and current food writer and pasta-making instructor who studied her craft in Italy. Without hesitation, she replied: “Because fresh pasta is a completely different food.” The texture of a fresh noodle, she insisted, is chewy in a way that’s impossible to replicate with one that’s been dried.
Our Favorite Pasta Shapes
by The Serious Eats Team 01/4/21 serious eats
up, the Serious Eats staff is a little obsessed with pasta (just look at our Starch Madness tournament!). While we'll eat just about any kind of pasta (except angel hair), there are some shapes we turn to time and again, for their ability to hold onto sauce, for their perfect chew, or simply because they inspire in us some sense of comfort, whether it's rigatoni with its ridges, the long strands of bucatini or linguine, or the gyre-like cavatappi. Of course, there are some of us who can't choose a favorite shape—can you blame us?—and we love them all (except angel hair). Nevertheless, we have opinions, because we always have opinions; really, we have more opinions about pasta than we know what to do with. So we decided to share some of the why's and wherefore's of our most loved pasta shapes. Do you have your own personal favorite? Do you think any of us—gasp!—are wrong? Let us know in the comments!
12 Comforting Homemade Pasta Recipes
Fresh, homemade pasta isn’t just for special occasions; it’s something you can make for dinner anytime, even on weeknights. Whether you're looking to make your first batch of homemade noodles or ready to perfect your from-scratch ravioli, this collection of 12 homemade pasta recipes has you covered.
When you make your own pasta, you have choices: Opt for the delicate-yet-toothsome texture of Semolina Pasta, the hearty bite of Whole Wheat Pasta, or the pillowy softness of Potato Gnocchi. And when it comes to shaping, use an electric pasta machine or noodle cutter for effortless precision, or keep it simple and use just a rolling pin and a knife.
Obsessed: Resurrecting the Art of Fresh Pasta
by Niki Achitoff-Gray 7/3/21 serious eats
Perhaps that's why I find Antonio Capone to be such an inspiring figure. The Italian-born, Brooklyn-based artisanal pasta-maker certainly has impeccable technique. But it's his utter devotion to exploring and experimenting with flour that makes his products stand out from the crowd. Capone owns and operates Un Posto Italiano, a tiny, pristine storefront at the intersection of Gowanus and Park Slope. There, he sells nothing but fresh, handmade pasta and a small selection of high-quality imported Italian cheeses, oils, and other packaged pantry products. I sat down with him to talk about what makes his pastas unique, and how he came to open a specialty business that's virtually nonexistent in 21st-century New York.
Homemade Fresh Pasta
by Niki Achitoff-Gray 28/9/25 serious eats
It's not just a lay cook's issue, either. When I was in culinary school, I had a series of instructors who only left me more disoriented. Some insisted on oil, others on salt, still others on additional yolks or a splash of water. Prescribed kneading and resting times often contradicted each other. One instructor told us to hang the pasta to dry for at least 10 minutes before cooking it; others had us keep it tightly wrapped until the moment it was dropped in the pot. And even the best cookbooks for making pasta have differing instructions.
No Dinner Motivation? Here Are 3 One-Pot Pastas to Save the Day
by Eden Faithfull 19/9/23 AMERICA'S TEST KITCHEN
As someone who loves to cook, the one part of the process I would happily give up forever is deciding exactly what to cook. As an America’s Test Kitchen employee, I have no lack of incredible recipes at my fingertips, making the decision even more difficult every single night.
World's Easiest Pasta (Frascarelli) From 'Pasta Modern'
by Kate Williams 2/8/21 serious eats
rancine Segan's fresh pasta chapter in Pasta Modern features most well-known homemade pasta shapes: ravioli, gnocchi, and free form pasta sheets are interspersed with a few long, twisted noodle recipes. The frascarelli, however, are totally different. Segan calls this the "world's easiest pasta." Indeed, you'll need little more than your fingers to make the pasta, and it needs nothing other than a bit of cheese, oil, and (maybe) meat to finish. Cooked in just a quart of water, these tiny "nuggets" of semolina, water, and egg have the same tender toothsome texture as German spaetzle, but are served like polenta.
Our Favorite Pasta Shapes
by The Serious Eats Team 1/4/21 serious eats
Yup, the Serious Eats staff is a little obsessed with pasta (just look at our Starch Madness tournament!). While we'll eat just about any kind of pasta (except angel hair), there are some shapes we turn to time and again, for their ability to hold onto sauce, for their perfect chew, or simply because they inspire in us some sense of comfort, whether it's rigatoni with its ridges, the long strands of bucatini or linguine, or the gyre-like cavatappi. Of course, there are some of us who can't choose a favorite shape—can you blame us?—and we love them all (except angel hair). Nevertheless, we have opinions, because we always have opinions; really, we have more opinions about pasta than we know what to do with. So we decided to share some of the why's and wherefore's of our most loved pasta shapes. Do you have your own personal favorite? Do you think any of us—gasp!—are wrong? Let us know in the comments!
A New Way to Cook Pasta? | The Food Lab
by J. Kenji López-Alt 12/1/24 serious eats
My wife and doorman have got a pretty sweet deal. All they have to do is nothing, and they get hot, fresh food delivered to them several times a day. Of course, they do have to be content with eating, say, fried chicken and nothing else for a month as I test a recipe, and of course there's the never-ending supply of burgers, but all in all, they've pretty much got it made.
So you can imagine my surprise the other day when I walked into the kitchen and saw my wife cooking, and my even greater surprise when I realized she was cooking pasta—in our smallest pot—at a simmer. The water was barely covering the noodles as she stirred them to keep them submerged.
Please, No: The Pasta Shapes We Won't Eat
by Sasha Marx 7/3/21 serious eats
When I first pitched Starch Madness at a Serious Eats edit meeting, my colleagues were into the idea of a March Madness-style pasta shape tournament, but they balked at the notion of a competitive field of 64 shapes. "Can you even find 64 different pasta shapes in stores? That's way too many, no? What about doing 32? Do you really have strong opinions about that many types of pasta?"
No Dinner Motivation? Here Are 3 One-Pot Pastas to Save the Day
by Eden Faithfull 19/9/23 AMERICA'S TEST KITCHEN
The classic combination of sausage, beans, and pasta deserved a makeover, and that’s exactly what the Cook’s Country test cooks did in this hearty pasta dish. Cooking the noodles in chicken broth (instead of water) infuses them with rich and savory flavor. This perfectly seasoned and crowd-pleasing meal can hit the dinner table in less than a single hour, making it a weeknight hero worthy of the praise it receives.
Italy’s Forgotten Pastas
Milk Street heads to Italy to uncover lesser-known Italian pasta recipes that deserve your attention. Christopher Kimball and J.M. Hirsch prepare Pasta with Spicy Tomato and Pancetta Sauce, where the secret spicy ingredient takes everyone by surprise. Then, after getting a lesson on pasta shapes from across Italy, we make Handmade Orecchiette. Finally, Rose Hattabaugh makes Rigatoni alla Zozzona, a mash-up of cheesy, porky, egg-rich carbonara and spicy, tomatoey Amatriciana.
14 Comforting Pasta Dinners You Can Make in Under 30 Minutes
by Rabi Abonour 27/1/26 serious eats
There's a dish for every mood, but sometimes an easy pasta recipe is exactly what you need. Sure, every now and then we love spending hours lingering over a perfect slow-cooked red sauce or hearty lasagna Napoletana, but there are also days when you need to get dinner on the table fast. That's where these quick and easy pasta recipes—which take just about 30 minutes to make—come in. Whether you only have the most basic pantry staples on hand (olive oil, garlic, maybe a can of tomatoes), or you happen to have a tin of tuna, breadcrumbs, or a butternut squash, we have something that is just your speed.
Pasta With Brown Butter, Cinnamon, Almonds, and Goat Cheese Recipe
by Nick Kindelsperger 4/4/25 serious eats
When I moved to the Logan Square neighborhood of Chicago five years ago, the area had yet to be completely and totally saturated with bars and restaurants and breweries and distilleries. But it had Lula Cafe, and even after all these years, the restaurant is still as relevant (and packed) as ever. Part of that is due to the fact that it's the rare kind of place that is both funky and serious about its food, regardless of whether you want a six-course vegetarian tasting menu or a simple sandwich. One of the staples is a simple noodle dish called pasta yia yia, which features long and hollow tubes of pasta tossed with brown butter, cinnamon, and goat cheese. It's essentially spruced-up mac and cheese—creamy and comforting, with interesting spices going.
The Best One-Pot Pasta
For a delicious 20-minute dinner, all you need is bold flavors and contrasting textures, says Milk Street Director of Education Rosemary Gill. Case in point, this amazing one-pot pasta. Keeping these two, simple guidelines in mind, you can use fewer ingredients but use them well for a really, really good dinner that’s on the table in no time. Here, Rosie browns garlic and blooms red pepper flakes in olive oil, cooks pasta al dente and relies on two additions of fresh basil to coax maximum flavor out of everyday ingredients. One-pot pasta has never been better, or easier. See here for a full recipe.
Pasta al Limone
by Daniel Gritzer 14/12/25 serious eats
There's a taxonomy of pasta sauces that exists in my mind. Trace the branches to the top, and you arrive at what I think of as the mother pasta sauces. From those, almost all the other sauces are derived, at least in a technical sense if not necessarily a historical one. One important branch is the family of tomato sauces, to which a basic marinara, briny puttanesca, and spicy arrabbiata all belong. Then there are the oil-based sauces, the most basic of which is aglio e olio; add clams and white wine to it, and you basically have alle vongole. Next in line are butter sauces, which can be as simple as the famous fettuccine Alfredo. That sauce, in its original form, is nothing more than butter emulsified with grated Parmigiano-Reggiano cheese. Add lemon zest and juice to Alfredo sauce, and you have this dish, spaghetti al limone—spaghetti with lemon.
Sicilian-Style Spaghetti Alla Carrettiera (Fresh Tomato and Garlic Sauce)
by Daniel Gritzer 20/9/25 serious eats
The story behind the recipe is that it was invented by the carrettieri, cart drivers who more than a century ago would journey from town to town, selling anything and everything citizens might need. Cooking and eating while on the road takes ingenuity, and they would put together easy pastas using shelf-stable pantry ingredients they had tucked into their carts.
But the more research I did, the more puzzled I became. Different recipes varied so much, I wasn’t sure why they shared the same name. Sometimes fresh tomatoes appeared instead of canned ones, maybe basil instead of parsley, and sometimes instead of cooking the sauce everything was tossed raw with the hot pasta and cooking water. Which one, I wondered, was the real carrettiera?
French in a Flash: Pissaladière Pasta Recipe
by Kerry Saretsky 6/4/21 serious eats
This pasta starts with multigrain spaghetti, because I think the more substantial texture more accurately recalls the chewy pissaladière dough. It also echoes the earthiness of the Provençal flavors of thyme and bay. Then, I incorporate all the flavors of pissaladière: caramelized onions reduced down to a sweet, slithery mess. Eager fillets of anchovy. Niçoise olives. Olive oil. The resulting pasta is tenderly sweet and predominantly sea-salty.
Amounts of Pasta in your recipes
I love your recipes! However, I do not understand why all your pasta recipes include only 12 ounces of pasta. Almost all pasta in the U.S. comes in a 1lb. container (16 ounces). This is wasteful (and honestly, it doesn't really change the experience ALL THAT MUCH if you use all 16 ounces in your recipes). Wouldn't it be simpler to just formulate the recipes for a pound of pasta? Thanks!
Pasta Night Recipes
Rigatoni alla zozzona is a classic Roman pasta dish—a mashup of cheesy, porky, egg-rich carbonara and spicy, tomatoey Amatriciana. At Mamma Angelina, a trattoria in Rome, chef Andrea Dell’Omo taught us his version. The sauce requires only a handful of simple ingredients, almost no knifework and comes together speedily. It begins with spicy Italian sausage and cured pork cooked in olive oil; Dell’Omo used guanciale (pork jowl), but pancetta is equally good and easier to source. Canned crushed tomatoes simmer into a savory-sweet sauce. Eggs beaten with pecorino and a little reserved pasta water are added at the end; gentle residual heat cooks everything just enough so it has a rich velvetiness.
A New Way to Cook Pasta? | The Food Lab
by J. Kenji López-Alt 12/1/24 serious eats
My wife and doorman have got a pretty sweet deal. All they have to do is nothing, and they get hot, fresh food delivered to them several times a day. Of course, they do have to be content with eating, say, fried chicken and nothing else for a month as I test a recipe, and of course there's the never-ending supply of burgers, but all in all, they've pretty much got it made.
So you can imagine my surprise the other day when I walked into the kitchen and saw my wife cooking, and my even greater surprise when I realized she was cooking pasta—in our smallest pot—at a simmer. The water was barely covering the noodles as she stirred them to keep them submerged.
You Don’t Need a Pasta Maker—or Eggs!—to Make Noodles at Home
by Priyanka Shahane MILK STREET
I have a theory: More people would make pasta at home if they could do it without the gear. I’m not exactly positive; I got the pasta-making bug as a teenager and have built up a collection of ravioli stamps, pasta cutters and more, even two hand-crank pasta machines. But I don’t need them to make great pasta at home. And neither do you.
Our upcoming cookbook, “Milk Street Backroads Italy,” breaks down the process of making three pasta shapes at home, either completely with your hands or with nothing more than a fork, rolling pin and food processor. I enjoy making orecchiette—which translates to “little ears” in Italian—but try your hand at cavatelli or pici—a rustic rounded spaghetti—too.
Pasta Burro e Alici (Pasta With Creamy Anchovy-Butter Sauce)
by Sasha Marx 1/12/25 serious eats
here are sauces that enjoy universal acclaim with off-the-charts Tomatometer and audience scores—sauces like carbonara, vodka, and Marcella Hazan's tomato-butter sugo. They're the pasta equivalent of season four of The Wire, or My Beautiful Dark Twisted Fantasy: undisputed classics. At the other end of the spectrum are the under-appreciated sauces with smaller but passionate followings—you could call gricia and beans and greens the Sobotkas or 808s and Heartbreak of the pasta world. They may not be at the top of many peoples' all-time favorite lists, but that doesn't mean they're not deserving of praise and respect. Pasta burro e alici definitely falls in this latter category.
French in a Flash: Pissaladière Pasta Recipe
by Kerry Saretsky 6/4/21 serious eats
This pasta starts with multigrain spaghetti, because I think the more substantial texture more accurately recalls the chewy pissaladière dough. It also echoes the earthiness of the Provençal flavors of thyme and bay. Then, I incorporate all the flavors of pissaladière: caramelized onions reduced down to a sweet, slithery mess. Eager fillets of anchovy. Niçoise olives. Olive oil. The resulting pasta is tenderly sweet and predominantly sea-salty.
Baked Stuffed Pasta Shells
This was good! Did anyone use more than the 8 oz of sauce listed in recipe? I was surprised to read only a small amount of sauce for 12 oz jumbo shells. Prepared stuff shell recipe using 26 oz jar of sauce and baked 1 hour then additional 10 minutes. If prefer saucy, adding more would have been fine. I have a 15x10 pyrex dish and this fit all the shells. I didn't have fresh basil. I think would added good flavor.
Vegetarian Pasta
"I have been making this recipe for years, it is *the best* manicotti recipe hands down! --- I have made this many times for dinner parties and have made it for socials and large gatherings increasing amounts of coarse, I have even served this at my Thanksgiving and Christmas holiday table as an extra dish along with a turkey or ham --- to save time I always mix up the filling a day ahead and refrigerate this will also give the flavors a chance to blend together, or you may prepare up to step #9 cover and refrigerate for up to 24 hours --- don't forget to cook the spinach first before using for this recipe"
Homemade Pasta (From Better Homes and Gardens)
"This is the recipe that we use to make pasta and it always turns out so delicious. We don't have a pasta machine (yet!!!), so time to make reflects mixing everything in the beginning to draining the pasta."
The Right Way to Sauce Pasta
by J. Kenji López-Alt 26/8/23 serious eats
You see, this isn't the kind of Italian restaurant where one would go to order grappa. It's the kind of Italian restaurant where the house wine comes in a box and the parmesan comes pre-grated in a shaker on the table. It's the kind of Italian restaurant I imagine Billy Joel crooning about. I actually kinda like these sorts of restaurants, in a cheesy way (literally and figuratively). I like ripping off chunks of overly soft and saturated garlic bread, and the waiters who come around with the oversize pepper mill, as if it can rescue limp baby spinach (with dressing always served on the side). And then there are the meatballs as big as your face, and the extra-extra-fried calamari with its ramekin of tomato sauce for dipping.
13 Homemade Pasta Sauces to Make When You're Tired of Marinara
by Emily Johnson 17/1/26 serious eats
his collection of recipes features our best versions of the classic pasta sauces you crave, so you can treat it as an advanced class in Italian saucemaking. Start, perhaps, by nailing delicate emulsifications in sauces like carbonara or alfredo. Next, play with several Bolognese methods to decide which is your favorite—a combination of every kind of luxurious meat, or a simple ground-lamb variety. Finish by understanding that Genoese pesto made with the mortar and pestle really is superior in flavor.
Linguini, Spaghetti, or Cavatelli: These Are the Best Cookbooks for Making Fresh Pasta
by Niki Achitoff-Gray 18/6/25 serious eats
But fresh pasta is so much more than those iconic shapes: There's the candy bowl twists of caramelle and ropey rings of lorighitta; ridge-spined gnocchi sardi and the pleated origami folds of culurgiones. And for each of Italy's dozens upon dozens of pasta shapes, there are variations from region to region, household to household, and season to season. The world of fresh pasta is vast and robust, impassioned and opinionated, and completely, utterly delightful. And if you like to play with your food, I can't think of a better way to do it than with pasta.
Popular Pasta Recipes
Check out our most popular pasta recipes! You'll find comfort food classics like our outstanding lasagna recipes or a variety of dishes featuring hearty meatballs, perfect for making any weeknight dinner feel special.
3-Ingredient Stovetop Mac and Cheese Recipe
by J. Kenji López-Alt 25/9/25 serious eats
This idea came from working on my cacio e pepe recipe, the Roman dish with pasta, pecorino, and black pepper. In that recipe, I cook spaghetti in a small volume of water, using the starchy pasta water to emulsify the cheese into a creamy sauce. I wondered if the same thing would work for an American-style macaroni and cheese, using more cheese and cheddar in place of pecorino.
Creamy One-Pot Mushroom and Leek Pasta
by Hetty Lui McKinnon 10/12/20 Cooking
This deeply satisfying pasta, brimming with rich umami, is made in just one pot, an approach that bolsters its flavors. Once the leek and mushrooms are caramelized and sticking to the pot, they’re deglazed to lift all the extra depth from the bottom of the pan. (Use any liquid for deglazing, whether water, wine, stock, vinegar or tomato juice.) This recipe leaves the choice of mushrooms up to you: Cremini and shiitake are a good combination, but you could even use rehydrated porcinis. If you are craving greens to cut through the richness, stir a few handfuls of baby spinach into the pasta just before you turn off the heat.
Pasta Guides
How salty should my pasta water be? Does adding pasta water really make a difference? Our pasta guides answer all your burning pasta questions.
Bucatini all'Amatriciana
by Daniel Gritzer 23/9/25 serious eats
probably shouldn't admit this, but I have a fondness for that cheesy late-70s Rupert Holmes hit technically called "Escape," though most of us know it as "that piña colada song." It tells the story of a man who, tired of his lady, responds to an intriguing personal ad one night. When he meets up with this mystery woman, it turns out she's none other than his woman. They rekindle their love affair, having discovered important new things about each other—like the fact that they both enjoy piña coladas and taking long walks in the rain.* Who'da thought?
15 Quick Pasta Recipes for When You Need Noodles Now
Sure, these 13 recipes showcase the convenience of pasta: They're fairly quick to put together and lean heavily on pantry ingredients—two of the most beautiful qualities of a pasta meal. But they don't skimp on flavor, and nearly every one teaches a cool technique or two (like: never toss your pasta water). So yeah, you're still making pasta because it's in the cabinet, waiting for you—but also because it tastes good!
Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)
by J. Kenji López-Alt 26/9/25 serious eats
omething about late-summer weather really makes me want to cook dishes requiring minimal time, effort, and cleanup, whether that's cacio e pepe or pasta with cherry tomato sauce. Let's add spaghetti puttanesca to the list. The modern, classic Southern Italian pasta dish, flavored with garlic, anchovies, capers, olives, and tomatoes, is one of my favorite eat-it-by-myself meals—it's made 100% from pantry ingredients, it packs a powerful flavor punch, and, let's be honest, you probably don't want to hang out with someone who's been eating anchovies and garlic, even if you've been partaking of the same.
Pasta Recipes
Penne, rigatoni, spaghetti, gnocchi—learn how to make your own pasta or make the most of store-bought with our rigorously tested recipes.
14 Comforting Pasta Dinners You Can Make in Under 30 Minutes
by Rabi Abonour 27/1/26 serious eats
here's a dish for every mood, but sometimes an easy pasta recipe is exactly what you need. Sure, every now and then we love spending hours lingering over a perfect slow-cooked red sauce or hearty lasagna Napoletana, but there are also days when you need to get dinner on the table fast. That's where these quick and easy pasta recipes—which take just about 30 minutes to make—come in. Whether you only have the most basic pantry staples on hand (olive oil, garlic, maybe a can of tomatoes), or you happen to have a tin of tuna, breadcrumbs, or a butternut squash, we have something that is just your speed.
How to Make Pasta That's Truly Restaurant-Worthy, in 5 Easy Steps
by Claire Saffitz 11/9/17 bon appetit
There's something about pasta at a restaurant that just seems different. The sauce clings to each noodle perfectly, as if separation were physically impossible. That fettuccine Alfredo or rigatoni carbonara is so sublimely smooth that it could never be replicated at home, right? Wrong. Here's how to make pasta at home that is every bit as saucy and glossy as it is at your neighborhood trattoria. Get out your Dutch oven (or sauce pan or large skillet), and follow these 5 easy steps to at-home pasta perfection.
This Is the Perfect Pan for Pasta
by Daniel Gritzer 9/4/25 serious eats
It took me years, but I have finally tracked down the perfect pasta pan.
Many reading this will misunderstand what I'm talking about. I'm not referring to the pot in which the pasta itself is boiled. Yes, the vessel you choose for cooking noodles matters: You need something just big enough to contain the pasta, but not by much, to maximize the starchiness of your pasta water for making better sauces.* But many different pots and pans can work for that. That's right, contrary to popular belief, you do not want to boil your pasta in a massive pot of ample water. The pan I'm talking about is the one in which you finish the pasta. That is, by far, the most important pan in your pasta arsenal. And not having the right one has long been a pain in my pasta-making ass. Let's back up.
The Food Lab's No-Boil Baked Ziti Recipe
by J. Kenji López-Alt 10/12/25 serious eats
Here's something I've always wondered: When baking pasta, as in, say, lasagna or baked ziti, why do you always cook the pasta first? Aren't you inviting trouble by cooking it once, then proceeding to put it in a casserole and cooking it again? Well, there's the obvious first part of the answer to this question: Pasta needs to absorb water as it cooks—a lot of water, around 80 percent of its own weight when perfectly al dente. So, add raw pasta directly to a baked pasta dish, and it will soften all right—it'll also suck up all of the moisture from the sauce, leaving it dry or broken.
12 of Our Favorite Pasta Recipes
Whether you’re looking for a quick weeknight dinner, or a pasta recipe that’s fit to feed a crowd, we’ve got you covered. From pesto to cream sauce (we’ve found a fix for finicky sauce that breaks apart), we have a collection of pasta dishes that run the gamut.
One rule of thumb we revisit repeatedly is to use less pasta water than you may think necessary, and saving that starchy liquid gold to mix into sauces at the end. Slightly undercook your noodles, so they’ll be thirsty to soak up flavor when tossed with a thick and silky sauce that clings to the noodles thanks to the starchy water.
Quick and Easy Pasta Recipes
Check out our quick pasta recipes that are ready in 30 minutes or less! Whip up a one-pot carbonara-style penne or a zesty chicken pasta dish in no time at all.
Fresh Pasta
by Charlotte Rutledge KING ARTHUR
There's nothing that enhances a meal more than fresh, homemade pasta. This recipe makes wonderful homemade pasta for any type of sauce. Use a pasta machine to make precise, thin sheets that can be cut into noodles in a variety of sizes, or embrace a more rustic feel by hand-rolling your fresh pasta dough. It takes a little more time and energy, but it's every bit as delicious!
Avoid the Vegan Carb Crutch by Flouting Pasta Tradition
by J. Kenji López-Alt 10/8/18 serious eats
A couple months back I was having dinner at Emilia Romagna, a fantastic Italian restaurant in my wife's native Bogotá, Colombia. We ate great antipasti and fantastic handmade pasta with sauces ranging from hearty meat ragús to lighter vegetable-based preparations. But the one thing that stuck out to me was the ratios: There was so much sauce, to the point that there was almost more sauce than pasta. I talked with the chef—Daniel Castaño, a Colombian native who spent time honing his craft at Mario Batali's restaurants in New York—about what was up.
5 Pro Chefs Make Their 5-Ingredient Pasta Recipes
Join Brad Leone, Melissa Miranda, DeVonn Francis, Chrissy Tracey, and Zaynab Issa in the Bon Appétit Test Kitchen as they each prepare a tantalizing pasta dish with only 5 different ingredients.
Solving the Problem of Cacio e Pepe
My first take was that a simple three-ingredient pasta dish is no mystery. But after consuming a half-dozen variations, it became clear that the simplest recipes are often the most difficult. The cheese needs to be melted fully, without bumpy nibs like flotsam. Second, the sauce should neither be dense like Alfredo nor should it be a mere whitewash of pecorino. Third, it should not inspire a race to shove it down the gullet before it congeals and turn gluey as it cools. Finally, the pasta, the cheese and the pepper need to forge a culinary harmony that, when perfected, makes this one of Italy’s greatest dishes.
With Spaghetti and Clams, the Sauce Is in the Shell
The bigoli emerges from the bronze die thick, rough and hot to the touch, snaking itself into coils that slink over the cook’s outstretched hand to form bundles of fresh pasta he arranges one after another in a tray. It’s one of the sexiest things I’ve ever seen, pasta so fresh and extruded with such pressure that it steams.
In Venice, Parmesan, Radicchio and Walnuts Marry to Create the Perfect Pasta
Morning sun splashing off the rippling canals turns the wine and Aperol spritzes into gems, the clustered glasses glowing golden and ruby. Venice, after all, is a drinking town. And by 10 a.m. the crowds gathered at bistro tables along Rio Della Misericordia—or River of Mercy—may well already be onto their second or third pour.
It’s part of Venetians’ deliciously peculiar relationship with bars, which open early and from which emerge dozens of cicchetti, small bites of savory nibbles nestled onto crostini or polenta. Baccalà mantecato, a pâté made from dried salt cod, is classic. But there also are tiny potatoes fried with rosemary. Hard-cooked eggs with anchovies. Dozens of cheeses. Mushrooms bathed in herbs and oil. Bitter greens sautéed with garlic and chili.
Pasta Without the Pasta
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16 Classic Pasta Recipes Most Definitely Worth Mastering
by Carey Polis 20/6/15 bon appetit
There are an endless amount of excellent pasta recipes. Instead of going down the rabbit hole, focus on these 16 classic versions. They're all excellent, and will make you a pasta master in no time.
Orecchiette Pasta with Crunchy Broccolini Sauce
Da Scalo rolls hunks of the dough into thin ropes, and cuts each into ½-inch chunks. Then—with a quick flip of a small knife—one at a time she drags each chunk across the table, transforming it into the tiny cup-like orecchiette pasta for which Puglia (the heel of the Italian boot) is known. They will dry on a screen in the sun for an hour before being bagged and sold to passersby and local chefs who whir past on scooters.
From Sicily, the Real Pasta con Fagioli
Accessed only via up-down-side-to-side-over-and-again gut-wrenching roads, the business until recently was owned by the Mafia, the vintages named for the family’s children. Because of course. Yet neither the drive nor the lineage seems to bother the winery’s cook, Piera Ferruzza, who’d agreed to teach me rustic Sicilian cooking.
At the moment, she’s more focused on her beans—plump, brown borlotti that have simmered for an hour with chopped yellow onions and rosemary, the first and richly aromatic stage of pasta con fagioli, which she is preparing for me and Salvatore Messineo, the retired stolen art investigator to whom the Italian government entrusted the winery when it was taken from the Mafia. Because of course.
How to Make Homemade Fresh Pasta
How To Cook The Perfect Pasta | Gordon Ramsay
by Gordon Ramsay 9/1/14 YouTube
All you need are 4 simple ingredients to make this homemade fresh Pasta Dough recipe. This step-by-step guide will walk you through how easy it is to make pasta at home from scratch. You will end up with chewy, tender, and smooth pasta every single time. I'll show you how to make fresh pasta dough without a machine, and talk about the differences you'll get with different flours. This is such a fun recipe to make and you can modify it with all types of flavors.
How to Make Pasta - Without a Machine
by Chef Studio 21/3/20 YouTube
Learn how to make pasta WITHOUT a machine. Homemade pasta is easy to make with a few ingredients you already have at home and the best part is, you don't need a machine or any expensive equipment. For this basic pasta recipe, all you need is flour, eggs, oil and salt. If you head to the grocery store and see that there is no pasta, don't stress, don't panic, just take a few extra minutes and make some chewy, delicious pasta at home for yourself or your loved ones.
How To Make Homemade Pasta
Homemade pasta without a pasta machine
Homemade Pasta from scratch - without special
How to make Homemade Fresh Pasta
Learn to make fresh pasta from scratch using simple ingredients. This tutorial demonstrates the process from mixing flour and eggs to shaping the dough with a pasta machine. The resulting pasta is ready to be cooked immediately or dried for later.
Easy Pasta Dough Recipe
by Preppy Kitchen 21/7/22 YouTube
All you need are 4 simple ingredients to make this homemade fresh Pasta Dough recipe. This step-by-step guide will walk you through how easy it is to make pasta at home from scratch. You will end up with chewy, tender, and smooth pasta every single time. I'll show you how to make fresh pasta dough without a machine, and talk about the differences you'll get with different flours. This is such a fun recipe to make and you can modify it with all types of flavors.
How to Make Egg Pasta (an in-depth guide)
by Helen Rennie 25/4/19 YouTube
Buzz flour and salt in the food processor for 10 sec. Add the wet ingredients and process until dough forms. Knead by hand for 12 minutes. Flour the dough, wrap in plastic, and let rest 30 min to 5 hours at room temp. Roll out as shown in the video.
How to Make Pasta | Jamie & Buddy Oliver
by Jamie Oliver 1/12/19 YouTube
This video shows how to make pasta from scratch with a friend. They start with flour and eggs, knead the dough, and then use a pasta machine to create sheets of pasta. The video demonstrates how to make different shapes of pasta, including tagliatelle, tagliolini, and fafali.
Italian Pasta Masterclass with Giuseppe Crupi
by ilovecookingireland 26/2/19 YouTube
Giuseppe Crupi is the Director of Pinocchio Cookery School.
After a 5-year research period in Trinity College Dublin as an Engineer, he managed a language School and translation Company. He loves cooking and languages and he speaks Italian, English, Spanish, but also some French, Portuguese, Irish and Greek. Pinocchio Cookery School has been featured on the Irish and Italian press and on the most popular radio and TV shows. Giuseppe is a regular guest on Ireland AM where he shows how to prepare traditional Italian dishes that are served during the cookery classes and in Pinocchio Restaurant.
How to Make Homemade Pasta Without Machine | Italian Grandma Cooking
by Piatto Recipes 29/12/19 YouTube
How to Dry Fresh Pasta for Future Use : Cooking Advice
by cookingguide 18/7/12 YouTube
Series Description: You can make a lot of wonderful dishes right in your very own kitchen with the right preparation and the appropriate ingredients. Get some cooking advice with help from a trained chef in this free video series.
Homemade fresh pasta with Marcato Atlas 150 Classic - Video tutorial
by Marcato Pasta Machines 28/7/25 YouTube
I have learned the art of making pasta from 2 Italien Chefs with Michelin stars. Since then I am using the Marcato150 at least once a week. The experience of fresh homemade pasta is something
Perfect Pasta Dough with Gennaro
by Jamie Oliver 1/6/13 YouTube
Jamie Oliver's pal and Italian food guru Gennaro shows you how to make perfect pasta dough. Loads more videos, tips, features and recipes at www.JamieOliver.com.
How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit
In this episode of Handcrafted (fka Beautiful Butchery), the Pastaio of Eataly Flatiron, Luca D'Onofrio, shows Bon Appétit how to turn four types of pasta dough -- egg pasta dough, spinach pasta dough, cuttlefish squid ink pasta dough, and semolina pasta dough -- into beautiful, handmade pasta shapes.
Semolina pasta is a southern Italy specialty. From that dough, Luca makes cavatelli, malloreddus, lorighittas, cencioni, capunti, strascinati, culurgionis, and sagne incannulate. From the egg dough, D'Onofrio makes fusilli al ferretto, tagliatelle, tortellini, farfalle, garganelli, anolini, cappelletti, tagliolini, agnolotti, sacchetti. From the spinach dough, Luca makes foglie d'ulivo, trofie, fagiolini, and pappardelle. From the cuttlefish squid ink pasta dough, D'Onofrio makes orecchiette, strichetti, fettuccine, and corzetti.
Learn To Cook: How to Make Fresh Pasta (Homemade Fettuccine)
One more time... America's Test Kitchen comes to my rescue!!!
I have been having stomach problems and found out that I can't eat things that have a lot of preserities in it... (like a BOX of Spaghetti noodles, that can last a year on the shelf.) I thought I have to give up noodles... so I immediately came to ATK... AND... I'm so glad that I can also make this in a Food Processor... So HAPPY.
Fresh Pasta Dough
by Makinze Gore 12/3/21 Delish
The best part about making your own pasta dough is getting to choose the shape. A wide, long noodle like pappardelle or fettuccine is most common and perfect for bolognese. Simply cut the dough thinner for spaghetti like noodles or keep them extra wide for lasagna noodles. The dough is the same base for ravioli as well. Stuffed pasta just needs to be rolled out thinner. Any extra dough will freeze well. Roll the dough out and cut the pasts to your desired shape. After it dries out it can be stored in a freezer safe bag for up to 3 months. You can boil it from frozen! Just add an extra minute or two to the cook time.
How to Make Homemade Pasta: Fresh Pasta Dough Recipe
Making your own homemade pasta is a straightforward process. Once you learn how to mix, knead, and roll fresh pasta dough, you can make your own pasta at home in a snap.
Homemade Pasta
This homemade pasta recipe is our new favorite cooking project! Lately, Jack and I have been spending even more time than usual in the kitchen, experimenting with bread, baked goods, and even okonomiyaki. But we keep coming back to homemade pasta. It’s super fun to make together, and it only requires a handful of basic ingredients. Of course, the fact that it’s absolutely delicious doesn’t hurt either. 🙂
My homemade pasta recipe refers to the pasta maker attachment for the KitchenAid Stand Mixer, which is how we roll out our fresh pasta at home. If you don’t have a KitchenAid, don’t worry! You could also roll out this pasta dough according to the instructions on a regular pasta maker. However you make it, I hope you try this recipe. It’s an easy, fun way to spend an hour in the kitchen with someone you love, and at the end, you get to eat a big plate of chewy noodles with a perfect al dente bite.
How to make perfect pasta in 9 easy steps
Why is salting your pasta water so important? Because it’ll season your pasta. You’ll be surprised at how salt in the pasta water takes pasta from being merely a blank slate that holds sauce to a flavor note that contributes to the entire dish. Especially in the simplest pasta dishes—just pasta, fresh tomatoes, and olive oil, say, or pasta with my Speedy Tomato Sauce—seasoning the pasta water will really make a difference.
And I know that “salty as the ocean” is a lot of salt. Don’t freak out. Most of it gets strained off and goes down the drain—and it really takes that much salt for enough to get into the pasta during cooking.
Homemade Pasta
My Italian mother made homemade pasta often. She cut her smooth egg-rich dough into a variety of shapes, but among my favorites were her fettuccine—silky flat noodles. She served her homemade noodles with a traditional Bolognese Ragù or, sometimes, simple Pomodoro Sauce. I still remember her hanging the freshly cut noodles to dry on a broomstick that she positioned between two chairs.
There was nothing better than sitting down to a dish of homemade pasta on a Sunday evening, twirling the long noodles on my fork, and taking that first, much-anticipated bite. I still love making homemade pasta on Sundays, and my mom’s recipe remains the template I use to make my own homemade egg pasta.
How to Make Fresh Homemade Pasta
by Kendra Vaculin and The Editors of Epicurious 13/12/23 epicurious
For years I thought making a fresh homemade pasta dinner from scratch was entirely out of my league—then I actually looked into it. When I realized I’d need little more than all-purpose flour, a rolling pin, and a knife to whip up fresh pasta dough, the task suddenly went from totally out of the question to absolutely doable. Sure, you can splurge on imported flour and make perfect pasta shapes with elaborate tools and cutters. But I’m not opening an Italian restaurant any time soon, and I’m guessing you’re not either. And if you just want to make fresh pasta at home occasionally, you probably have everything you need in your kitchen right now. Let’s get into it:
Homemade Pasta Made Easy (Plus 3 Recipes To Use It In)
Making your own pasta dough is as much an art as it is a science. This is my basic recipe, but every time I make it I have to tweak it a bit to get the right consistency. You may have to add a little more flour if the dough is too wet, or maybe a splash more olive oil if it’s too dry. The more you make it the better you’ll get at it. You’ll learn how it should feel and feel like a master pasta maker in no time! That’s why I always suggest using your hands to knead it. A mixer is fine to get it started, but sometimes you just have to get your hands dirty!
How to make pasta
Read on and discover how to make two types of dough, the two most widely used in Italy – an egg dough, and a flour and water dough. The egg dough is more widely used in the north of Italy, and the flour and water in the south, though, of course, there is some cross-over. Once you've mastered the techniques, try our favourite pasta recipes for sauce inspiration.
Making fresh pasta
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How to Make Fresh Pasta from Scratch
It’s so simple: flour, eggs, and salt. No special flour, no special eggs, no special salt required. Once you nail down the basic technique, there’s no end to the variations. Swap in some semolina flour, like they do in southern Italy. Try a spelt or whole-wheat dough. Up the number of egg yolks and decrease the whites for a richer pasta, or replace some of the eggs with puréed spinach or beets. It can be as complicated as you want to make it, but at its heart, the recipe is as basic as it comes.
A basic recipe for fresh egg pasta
You can also make your dough in a food processor if you’ve got one. Just bung everything in, whiz until the flour looks like breadcrumbs, then tip the mixture on to your work surface and bring the dough together into one lump, using your hands.
Homemade Pasta
Let’s make homemade pasta! If you have flour, two eggs, a splash of olive oil, and a bit of salt, you can do it right now. You don’t need special Italian pasta flours to make great homemade pasta, and you don’t need to worry if you don’t have a pasta maker. You can make pasta by hand with a basic rolling pin. I make pasta at home all the time, and this has become my go-to “everyday” recipe. It makes a wonderful, versatile dough that you can roll out into a range of noodles and shapes.
How to Make Pasta
by the Editors of Easy Home Cooking Magazine howstuffworks
The possible combinations of pasta and sauce -- there are more than 150 shapes of dried pasta alone -- are limitless and may even be a little intimidating. Long or short, smooth or ridged, thick or thin, with or without curves and crevices, different shapes of pasta capture and absorb sauce differently. Matched correctly, the right shape can make a good sauce great. Use the wrong shape and the dish may still taste good, but it just won't come together as well. The basic rules are simple: The flatter and longer shapes combine well with olive oil and cream sauces; sturdier shapes work well with chunkier and more assertively flavored sauces. Classic marinara and simple cream and butter sauces go well with basically all pasta.
Basic Homemade Pasta
An easy homemade pasta recipe that's simple to double or triple, depending on the amount you need. If you have time, let the pasta sheet dry for 20 minutes before cutting. Hope you enjoy!
How to Make Homemade Pasta (Without a Machine)
by Summer Miller 31/8/25 Simply RECIPES
I’ve been making pasta from scratch for about eight years now, often with a child standing at each hip, and all without using a pasta maker.
Sometimes gadgets can be barriers to experimentation in the kitchen. But a small kitchen or a lack of funding shouldn’t prevent anyone from making delicious homemade food. I find that most meals can be made with just a few simple tools that serve multiple purposes.
What is the best way to make pasta from scratch?
On average you will need about 1 1/2 cups of flour per two eggs. As Julia mentioned you can put the flour on your counter or table,but I like to do mine in a bowl until the eggs form into a mass.
I do those by pouring flour into said bowl and making an indentation in said flour then adding eggs into said indentation I beat the eggs with a fork( yes in the flour). Slowly using the fork to add in more and more flour( did I mention slowly?) until the mixture starts to form into a ball. I then dump the contents onto a pre floured surface. After all that you should have a gelatinous mass of flour and egg and this just will not do!! So at this point you start kneeding the ball gently, only adding as much force as is necessary to press the mass together, turning the dough a quarter of a turn after each press.
Making Homemade Pasta
Technique is what should be stressed when making fresh pasta. Recipe amounts may not always be consistent. Humidity, temperature of your kitchen, egg sizes, flavorings and methods of making pasta all affect the amounts of your ingredients. So be patient and don't be afraid to make a mistake. You will learn from it and soon you will know the dough is just right just by the feel.
Homemade Pasta
by Ree Drummond 12/2/24 THE PIONEER WOMAN
Make a well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands. Turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the board as necessary.
Let the dough rest for a little while before rolling it out. You can sort of figure on one egg per person to determine how much dough to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two.
Best Fresh Homemade Pasta Recipe
Typically, pasta is made from durum wheat flour (aka semolina flour). Durum wheat is high in protein with strong gluten, which helps the pasta hold its shape when cooked. That said other types of flour work fine, including regular all-purpose (which is what I almost always use.) I’ve also experimented with all-purpose Einkorn flour and while Einkorn can be finicky in some recipes, it’s easy to handle here. You can substitute it 1:1 for regular all-purpose flour with no other changes. You may also use freshly milled whole-wheat flour if you like– you just may need to add more liquid to account for the coarser texture of the flour.
Homemade Gluten Free Pasta
This 3-ingredient homemade gluten free pasta is a total game-changer and, once you’ve tasted it, you’ll never go back to the store-bought stuff. The dough comes together in no time and it rolls out beautifully, either by hand or using a pasta machine. You can use it to make all sorts of deliciousness: from tagliatelle and fettuccine to ravioli and lasagna.
Homemade Pasta Recipe (VIDEO)
by Natasha Kravchuk 9/2/24 NATASHA'S KITCHEN
If you thought you loved pasta, wait until you try this homemade pasta recipe! The pasta comes out with a perfectly satisfying bite. This recipe is wonderfully versatile and you can make all kinds of pasta with it, from fettuccine to linguine, lasagna, and even ravioli.
I learned how to make homemade pasta from a chef in a pasta-making class. Watch the video tutorial to learn the chef’s secrets to making the best pasta dough.
How to Make Fresh Pasta: The Ultimate Guide
Flour is the single most important ingredient for making fresh pasta, so choosing the right flour can make all the difference.
The three most commonly used types of flour for pasta-making are all-purpose flour, “00” flour and semola (sometimes called semolina flour in the UK). All-purpose flour does what it says on the tin, so it's perfectly fine to use for making pasta. However, most authentic pasta recipes will recommend either semola or “00” flour. “00” flour is best for fresh pasta recipes that include egg, while semola excels in pasta bianca – fresh pasta made without any egg. While a wide variety of flours can be used in pasta making, we do recommend against using self-raising flour as it contains baking powder – which can lead to undesired results when cooking your pasta.
Pasta Dough Recipe
by John Kanell 28/5/22 Preppy Kitchen
If you haven’t tried fresh pasta from homemade pasta dough, you’re in for a treat! Homemade fresh pasta is much more chewy, bouncy, and rich than boxed dried pasta at the store. It may seem daunting, but it is worth the effort to make fresh pasta at home. You’ll have fresh lasagne sheets, fettuccine, farfalle, ravioli, pappardelle, and more in no time.
Become a pasta pro with these 3 books and recipes
by Nicole Hvidsten 28/1/26 THE MINNESOTA TRIBUNE
Master the art of fresh pasta or just level up that box of pasta in the pantry while learning the proper way to sauce and serve the classic cuisine.
How to make Homemade Pasta
Dangit. I already make bread & lunchmeat every week... make my own sketti sauce, meatballs, tortillas and so on... and now I'm going to start making my own noodles, too. sigh ok. Off to buy a pasta maker...
Creamy Boursin Pasta
by Alicia 29/8/24 THE DIZZY COOK
This recipe for Boursin Pasta is the most delicious creamy pasta you’ll ever eat with just 5 ingredients and less than 30 minutes of cooking time! It’s a quick side dish or vegetarian meal that’s easy and delicious.
The Best Way To Make Pasta From Scratch
Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time teaching you how to make restaurant-quality pasta at home - from scratch.
Chicken Pesto Pasta
by Taylor Ann Spencer 26/6/25 delish
Summer is the season of light bright flavors and minimal cooking, and this chicken pesto pasta is bringing all that—and more—to your weeknight table. Featuring store-bought pesto along with just six other ingredients, this 30-minute, one-pan meal is truly the lazy cook’s dream. Don’t be surprised if you end up (willingly!) eating the leftovers for lunch every day until they run out.
Fresh pasta dough
A classic Italian fresh pasta recipe you can make by hand or with the aid of some convenient machines. The fresh pasta can be cut by hand into wide ribbons of pappardelle, fed through the pasta cutter into tagliatelle or spaghetti, or made into delicious lasagne or ravioli.
