Serious eats pasta

These are the Italian pasta sauces you'll come back to again and again, serious eats pasta. When it comes to pasta, size and shape matter. And we all agree that even the greatest shape is nothing without its accompanying sauce.

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. Here's a pro tip for those who want to get the job done even sooner: You don't have to heat up a huge pot of water. Using a skillet and just enough water to cover the noodles is a better way to get water boiling fast, while the extra starchiness in a smaller volume of pasta water will help you achieve a more emulsified sauce.

Serious eats pasta

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 pasta is quite simple to make, and this recipe is the simplest of them all. You'll start with a well of all-purpose flour, and drop a mixture of egg yolks and whole eggs into the well's center. Once the eggs and flour have been fully combined, you'll go to work kneading the pasta and rolling it through your pasta maker. This is the pasta dough we'll put to use in many of the following variations, so make a double batch. Making tortellini is a great group activity, but you'll have no trouble pulling this recipe off on your own if it's a one-person dinner kind of night.

Prescribed kneading and resting times often contradicted each other.

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? If you have flour in your kitchen, you can make pasta. Right now. Got eggs, too?

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? If you have flour in your kitchen, you can make pasta. Right now. Got eggs, too? You have everything you need to whip up a batch of silky-smooth fettuccine. Have some cheese or vegetables lying around? You could be sitting down to fresh ravioli , tortellini , or a hearty lasagna in under two hours. And yet, if you do a quick search for pasta recipes, chances are you'll walk away more confused than confident.

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You wave forkfuls of fettuccine at your friends and family and colleagues, wrangling them into taste test after taste test. Gricia is minimalist pasta at its finest. Later settings will require only one or two passes, though. Just put it all on the parchment paper. This savory-sweet sauce is made with a host of Sicilian staplees—anchovies, pine nuts, raisins, saffron, and toasted breadcrumbs—some of which are a nod to its North African influence. In Italy, this dish has endless variations—the only givens are the canned tuna and the dried pasta. Personally, I like my pasta cooked for around 90 seconds, but you may find that you prefer a shorter or longer boiling time. Then comes the tomato sauce, which relies on high-quality passata for its bright, fresh flavor. Simply feed the dough into the roller. Orange, Green, Pink, and Black Pasta.

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.

As always, we recommend using dried beans and their cooking water for the best results, but canned beans and store-bought stock will also work. The one cheese to avoid? The recipe is just as easy as a from-the-can casserole, though—it takes 15 minutes, one pan, and not a single bit of knife work. The pollack roe can be found online or at any Japanese grocery store, and since it freezes very well, it's easy to buy a lot to have on hand for whenever you get the craving. Not only is it more convenient than fresh pasta, but the denser, firmer texture stands up to and actually requires longer cooking times. You walk around dusted and streaked with flour, crumbly bits of dough crusted to the end of your sleeves. A handful of chopped parsley adds a freshness that cuts through the rich sauce nicely. Using the same ratio of yolk and egg white for each, I began with four ounces of flour and, moving in half-ounce increments, added flour to each batch until I could no longer get the dough to come together. Our No-Boil Baked Ziti recipe calls for 30 minutes just to soak the noodles, so it's better as a weekend option. Boil up some salted water, and toss those noodles in. I needed to strike a better balance. Serves 4 to 6 servings. So how's a girl to choose the very best way? Use limited data to select advertising. Spaghetti alle Vongole in Bianco.