Serious eats pasta

These are the Italian pasta sauces you'll come back to again and again.

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.

Serious eats 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. 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. Pasta doesn't get much quicker or easier than this—the sauce requires four ingredients and is ready in the same amount of time it takes to cook the noodles. Because cherry tomatoes have lots of pectin, their juice easily emulsifies with olive oil and pasta water to form a light sauce. While it's still chilly outside, make this warming pasta, dressed up with browned butter, fresh sage, and tender chunks of butternut squash. We like to use small cupped pasta shapes, like orecchiette, to capture the rich, nutty sauce.

Another pantry staple-centric dish is this Roman version of carrettiera. Continue until dough develops a smooth, elastic texture similar to a firm ball of Play-Doh.

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.

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. Pasta doesn't get much quicker or easier than this—the sauce requires four ingredients and is ready in the same amount of time it takes to cook the noodles. Because cherry tomatoes have lots of pectin, their juice easily emulsifies with olive oil and pasta water to form a light sauce.

Serious eats pasta

The Roman pasta dish cacio e pepe is as easy to make as it is delicious. When I get home after a late night out, with a craving for something starch- and fat-heavy to help put me to sleep and stave off the inevitable morning-after hangover, my go-to used to be to raid the fridge and shove whatever I could find into corn tortillas for some impromptu tacos. Since I started testing on cacio e pepe, however, those eaten-by-the-cold-light-of-the-refrigerator tacos have become a thing of the past. It's not that I didn't know what cacio e pepe, the Roman dish of spaghetti with Pecorino Romano and black pepper, was—cacio e pepe translates to "cheese and pepper"—it's just that I'd never really had a fantastic version of it. If you were to watch a practiced hand make cacio e pepe, you might think the instructions were as simple as this: Cook spaghetti and drain. Toss with olive oil, butter, black pepper, and grated Pecorino Romano cheese. But we all know that the simplest recipes can often be the most confounding, and so it is with cacio e pepe. Follow those instructions and, if you're lucky, you'll get what you're after: a creamy, emulsified sauce that coats each strand of spaghetti with flavor. More likely, you're gonna get what I and, from the stories I've heard, many others as well got on the first few tries—spaghetti in a thin, greasy sauce, or spaghetti with clumps of cheese that refuse to melt. Or, worse, both at the same time.

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It will gradually acquire a grayish tinge—which won't affect flavor or texture, but does make for a disappointing presentation. Gricia is minimalist pasta at its finest. At work, I use a stand mixer attachment; at home, I just use a simple, hand-cranked pasta roller. Continue to 41 of 46 below. Before we go any further, let's take a minute to talk flour. This allows you to change up the direction in which the roller is pulling the pasta, and I find that the dough is sturdier and more manageable when I've laminated at least two or three times over the course of rolling. Just as good when you're five beers deep as it is when you're totally sober, mentaiko spaghetti deserves a place in your weekly meal rotations, if only because it's dead simple to make. Learn about Serious Eats' Editorial Process. Fresh pasta is quite simple to make, and this recipe is the simplest of them all. Develop and improve services. But I gotta admit: I love making pasta by hand. Understand audiences through statistics or combinations of data from different sources.

Light, springy, and delicate dough perfect for slicing into noodles or making into stuffed pastas.

Fortifying the pasta with high-quality, oil-packed tuna adds another dimension to this pungent Southern Italian favorite. My first step was to make three doughs, keeping the hydration level as consistent as possible across the board. Here, orecchiette con le cime di rapa gets a meaty twist thanks to the addition of pork sausage. You render some form of cured pork most traditionally guanciale, but pancetta or even bacon can be used while spaghetti cooks. Not only is it more convenient than fresh pasta, but the denser, firmer texture stands up to and actually requires longer cooking times. Making pasta isn't just a matter of impressing your dinner guests—though it definitely will. You like softer, mushier noodles? It's sort of like the difference between food processor pesto and pesto made with a mortar and pestle. Get the recipe for Butter and Sage. Finally, the pasta is tossed with the sauce, along with some pasta water, to ensure that the noodles are well-coated. Simply feed the dough into the roller. They'll cook quickly—I'm talking seconds quickly—so be ready to taste and drain them almost immediately. Weight versus volume measurements, kneading times, resting conditions—it's all over the map.