Pasta & Noodle Recipes

Most Recent

Parsley Egg Noodles

This basic recipe for fresh egg noodles is studded with bright green parsley. Serve the noodles simply buttered, or with this Squash-and-Tomato Sugo.
Read More

Parsley Egg Noodles with Squash-and-Tomato Sugo

Resting this enriched pasta dough for the full 2 hours is essential to the final texture. Too short of a rest results in puffy, thick noodles, while a well-rested dough rolls into thin, tender pasta.
Read More

Creamy Baked Pasta with Gruyère and Prosciutto

For a simple and ultra-creamy baked pasta, take a cue from chef Ashley Christensen of Poole’s Diner: Trade the béchamel for this much easier sauce of heavy cream simmered with plenty of nutmeg and two kinds of cheese.
Read More

Cannabis-Infused Pasta with Clams and Green Chiles

Editor’s Note: This recipe has been modified from the version developed by Andrew Brochu to include cannabutter instead of regular butter. You’ll find the original non-cannabis recipe here. At Chicago’s Roister restaurant, chef Andrew Brochu puts a delicious spin on classic pasta with clam sauce, adding a spicy green chile ragout, fresh herbs, crème fraîche and lime juice. Slideshow: More Seafood Pasta Recipes  
Read More

This Hearty Ragù Is a Perfect Weeknight Vegetarian Dinner

Thanks to charred vegetables, the sauce tastes like it’s been cooking all day, but it only takes an hour to make.
Read More

Tortellini in Brodo

If you don’t feel like making homemade pasta dough for the tortellini, use 112 square wonton wrappers instead, cutting them into 2-inch squares if necessary. Then simply follow the instructions for filling and shaping the tortellini. When boiling the filled tortellini, decrease boiling time to 4 to 5 minutes.
Read More

More Pasta + Noodles

The One Major Mistake You're Making When Cooking Pasta

An innocent error can lead to a disappointing dish. We’re staging an intervention: this quick fix will work wonders.
Read More

Pasta with Roasted Cauliflower and Crispy Capers

October heralds the start of my favorite dinner party season. After months of standing outside, getting nipped by mosquitoes, a condiment-heavy hot dog in one hand and smeared rosé glass in the other, I look forward to sitting and eating around my dining room table with a knife and fork. The guest list doesn’t change, merely the location and what’s on the menu. Cooler weather taps into my cravings for heartier fare, and I’m happy to turn on the oven again. Of all the fall vegetables, it’s the return of my beloved cauliflower and its elegant florets that I celebrate the most. I adore cauliflower in all of its preparations, but if I had to choose a favorite, it would be roasted. There’s a nuttiness that is coaxed out during its time in the oven that brings me to my knees. For a crowd-pleaser at any party, I combine sheet pan–roasted cauliflower with pasta along with some crispy capers for salty crunch; anchovies (just a few) for umami depth; sautéed garlic and red pepper flakes for oomph, and lemon zest for brightness. This recipe calls for the standard white cauliflower, but if you happen to see the purple or orange “cheddar” variety, by all means grab them for presentation’s sake. (I’ve also used half the traditional amount of pasta here, which I know some of you might question, but please trust me here. The pasta is a vehicle for the vegetables and the sauce—not the other way around. Plus, now you can add garlic bread back to your menu, should you choose.) Since it’s acceptable to drink red wine again, I’d pair this dish with one that is light and bright with good acid, such as a Pinot Noir from Oregon or a Gamay, which are both reliably food-friendly. So sit back, settle in, build a fire, and have some good friends over. Fall is here, and I’m here for it.
Read More

Soba Bukkake with Chashu Pork and Sesame Vinaigrette

This Soba Bukkake with Chashu Pork and Sesame Vinaigrette recipe from F&W Best New Chef Mutsuko Soma features chilled soba noodles with just a splash of rich broth, called mentsuyu, in the bottom of the bowl. Topped with pork chashu and marinated eggs (steeped in the flavorful pork braising liquid), the dish comes together quickly using dried soba (with Soma’s blessing; look for Shirakiku Hana Tororo Soba), and easily scales up for a crowd. The soba noodles can be made ahead of time and held in cold water. The mentsuyu, simply a fortified dashi, is super-quick to make and intensely flavorful. Any leftover mentsuyu can be used to marinate tofu, poach chicken, and steam or marinate sea bass, or can be served as a dumpling dipping sauce.