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ideas perfect pasta recipes
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Recipes
You can use any greens that will wilt in this recipe—chard, kale, and spinach are all delicious with pasta and yogurt.
Recipes
An easy, supple, fresh pasta that rolls beautifully into fettuccine, ravioli, lasagna, and more.
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Recipes
Like butternut squash spaghetti, cauliflower Bolognese, and the classics we make year-round.
Quick
Recipes
This easy pasta salad recipe will be the hit of your next potluck.
Recipes
Two-ingredient homemade pasta (no machine required!) meets a buttery yet fresh tomato sauce finished with a drop of umami-rich fish sauce.
4.5
(4.5)
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Recipes
The question, of course, is “What's for dinner?”
Recipes
This homemade pasta dough is easy, texturally resilient, and versatile enough to form into any shape.
4.0
(4.15)
Quick
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This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks—all in one pan.
Recipes
If you’ve always wanted to try making your own pasta dough, this is the recipe to start with. I leave the work of kneading to my stand mixer, though I prefer to roll the dough through my hand crank machine. This basic recipe can be turned into any strand pasta and also makes a great ravioli wrapper.
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They're all practical and delicious.
Recipes
Making fresh pasta doesn’t have to be a big to-do. Yes, it can be a lot of work, but the possibilities that await you are endlessly exciting. I love what can be done with just a few basic ingredients and a little bit of skill. Depending on the season, the amount of time you have, or the mood you’re in, you can make short pasta, long pasta, stuffed pasta, whatever you like. As your skill and confidence grow, you’ll realize that a whole new world is open to you with fresh pasta. What I offer here is a way for you to dip your toe in the pool of well-salted pasta water and see where the noodles take you!
Articles
(224)
Cooking
On this episode of “Dinner SOS,” Chris and Shilpa help caller Eddie conquer his fear of making fresh pasta.
Bon Appétit Staff & Contributors
Shopping
Stop fantasizing about the pastacore life and start living it.
Carina Finn
Cooking
These are BA staffers' "emergency pasta" dinners, aka the dishes we throw together when there's nothing in the house.
Alyse Whitney
Culture
Then hopefully they'll use it to make pasta for you.
Emma Wartzman
Cooking
Every one needs a 20-minute pasta in their back pocket—and this is mine.
Chris Morocco
Cooking
At restaurants, those noodles get coated in a silky, glossy sauce—the secret is an emulsion of fat, pasta water, and cheese. Here are the 5 key steps to replicating that at home.
Claire Saffitz
Videos
(185)
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We show you how to make an easy pasta dish with garlic, oil, and anchovies!
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The genius of this pasta recipe is in the contrast of the textures and flavors.
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This dish is for when a 3 p.m. hang turns into a dinner party or when you’ve had too long of a day at work. But just because it’s comfort food doesn’t mean there aren’t techniques. They’re the same ones that go into every restaurant pasta you’ve ever loved: Salt the boiling water; cook the pasta al dente; create a silky sauce that marries pasta water, Parmesan, olive oil, and butter.
Get the recipe: https://shape-flow.today/recipe/pantry-pasta-new%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-fGiLaV icsvgw SummaryCollectionGridSummaryItem-ilztYA heRZco ad ad--read-more">
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Chef Angie Rito of Don Angie shares her ultimate Italian-American spaghetti and meatballs recipe in the Bon Appétit Test Kitchen. From roasted garlic meatballs and San Marzano tomato sauce to restaurant-level pasta techniques, Angie breaks down every step behind tender, juicy meatballs and perfectly coated spaghetti.
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Join Claire Saffitz in her home kitchen as she makes three types of homemade pasta from scratch: ravioli, agnolotti and mezzaluna. She shows you each step in the pasta making process, from making the pasta dough and ricotta filling to cooking it all up.
Get our recipe: Homemade Pasta Dough
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Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.
http://shape-flow.today/recipe/pasta-with-mushrooms-and-prosciutto%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-jZgIDA eNtNee">