'pasta' on Serious Eats

The Best Cookbooks for Making Fresh Pasta

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. But here's the thing: pasta is also intimidating. It's technical and specific and surprisingly difficult to learn about. Here are the four most reliable, thorough texts on the market to get you started. More

18 Light and Summery Pasta Recipes

When you think of a pasta dinner, you're probably thinking of spaghetti tossed in vibrant marinara, or penne in creamy vodka sauce. But heavy, hearty sauces are far from the only way to enjoy pasta, and we have 18 pretty spectacular recipes to prove it. Recipes that are light in body, deliver on flavor, and don't require too much cooking, for simple and summery weeknight meals. More

The New Rules of Pasta Salad: How to Work With Asian Noodles

The key to making good pasta salad is usually not to make it like salad at all. But there's one big exception, and that's when you're working with Asian noodles. Whether we're talking soba, ramen, rice noodles, or others, these noodles work incredibly well when approached as a salad—raw vegetables, tart dressings, and all. Ready to try it? Mix up this tasty soba noodle salad with cucumbers, asparagus, seaweed, and sesame. More

How to Make The Best Tomato-Basil Pasta Salad

A couple days ago I shared my new rules for making the best pasta salad. Today, I offer another recipe following those same guidelines. Instead of using raw tomatoes, this one has you cook the tomatoes first just until bursting, releasing their rich juices into a flavorful sauce that coats the pasta even when cooled. It's a summertime must. More

The New Rules of Pasta Salad

Think hard: How much good pasta salad have you had in your life? If you're being honest with yourself, the answer is most likely almost never. That's because most pasta salad sucks. Instead of relegating the dish to the trash heap, we're here to save it from itself. Meet the new rules of pasta salad. More

Mushroom Ragù

This deeply flavorful sauce, made from both fresh and dry mushrooms, tomatoes, white wine, and aromatic vegetables, is so hearty, you won't believe it contains no meat. It's delicious on pasta or polenta. More

10-Minute Fresh Ricotta Gnocchi Get a Spring Makeover With Asparagus and Prosciutto

A few weeks back I showed you that you can make fresh ricotta gnocchi in less time than it takes to boil a pot of water. With a little practice, I've gotten it down to under ten minutes (8 minutes 53 seconds, to be precise). But the great part about this recipe is that it serves as a suitable base for a huge variety of sauces and flavors. For instance, last week a friend of mine brought over some delicious first-of-the-season fresh asparagus which we combined with prosciutto and an easy cream sauce to make a delicious impromptu (and fast!) meal on the spot. More

How to Color Fresh Pasta

Fresh pasta is many things, but vibrantly hued is not one of them. There are times when this couldn't matter less—times when you're dousing it in a thick, colorful sauce or making uova in raviolo. But sometimes you want to keep things super simple without sacrificing an eye-catching presentation. And sometimes you just want some bright pink noodles, dammit. Here's how to make fresh pasta in a rainbow of colors. More

The Food Lab: The Easiest Way to Make April Bloomfield's Ricotta Gnudi at Home

Normally I'm all about innovation and deep digging and hardcore testing here at The Food Lab. But this time I'm starting with a dish so iconic, so incredible, so damn-near-flawless in its original form that the best I can possibly hope to do is tweak it just a bit to suit my very particular personal tastes. I'm talking about the ricotta gnudi at The Spotted Pig, April Bloomfield's West Village gastropub. Thin, thin pasta surrounds a core of creamy, explosive sheep's milk ricotta all served in a brown butter and sage sauce. And the good news is that my favorite dish isn't even that hard to make. More

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