Table of contents

Essential Pasta Recipes Every Cook Should Know

These are some of the most popular and beloved pasta recipes of all time. Make them, remember them, and serve them often.

Marcella Hazan’s Bolognese Sauce

Is anything more soothing than standing before a burbling pot of Marcella Hazan’s Bolognese sauce? (Hint: Our answer is absolutely not.)

6 hrs

Homemade Pasta & Sauces from Scratch

If you’re hankering to make your meal from scratch, here’s everything you need from pasta and sauces to cured meats.

Homemade Pasta Dough

Pasta made fresh according to Italian tradition is unspeakably more supple, satisfying, and gratifying than the dried-out store-bought stuff and will make your mouth water. Here’s how to make it at home.

1 hr 30 mins

Beyond the Boot: Asian Noodle Classics

From spicy Dan Dan noodles to cooling sesame bowls, explore the wild textures of rice, wheat, and buckwheat noodles.

Shanghai Fried Noodles

Skip the takeout and make this fast, easy, and oh-so-satisfying bowl of Shanghai noodles, crispy pork belly, and kale.

20 mins

Hearty Rice and Grain Recipes

While I’m hardcore pasta-obsessed, I know a great meal often starts with a grain. Here you’ll find the best risottos, fluffy rice dishes, and hearty grain bowls to round out your menu.

Risotto Alla Milanese

Lidia—yes, THAT Lidia—shares her classic risotto as it’s made back in Italy. Gather your saffron, shallots, white wine, and Parmesan.

1 hr

Pasta, Noodles & Grains for Dessert

From the silky comfort of rice pudding to the rich crumb of a polenta cake, explore how these recipes zhuzh up the final course.

How-To and Techniques

Your Pasta and Noodles Questions, Answered

What’s the difference between pasta and noodles?

While they’re both dough strands, the difference lies in the ingredients and tradition. Italian pasta is typically made from durum wheat semolina and water (or eggs) and is meant to be cooked al dente. Noodles, on the other hand, are way more diverse, using everything from rice and buckwheat to mung bean starch, and are often softer in texture.

How do I convert dry pasta to fresh pasta in a recipe (and vice versa)?

Dry to Fresh
This hangs up a lot of people, me included. But the math is pretty simple: 1 pound of dry pasta is roughly equivalent to 1.5 pounds of fresh pasta. Because fresh pasta has a higher moisture content (and often contains eggs), it’s heavier but less concentrated than its dried brethren.

Fresh to Dry
If you’re going the other way—swapping fresh for dry—the rule of thumb is to use about two-thirds of the weight. For example, if a recipe calls for 1 pound of fresh tagliatelle, you’ll want to use about 10 to 11 ounces of dry pasta.

☞ Just remember to watch the pot—fresh pasta usually cooks in a lightning-fast 2 to 4 minutes, whereas dry pasta needs 8 to 12 minutes to reach that perfect al dente.

Should I add salt to my pasta water? And Why?

Totally. Absolutely. 100%. It’s your only chance to season the pasta itself from the inside out. Experts recommend about a tablespoon of kosher salt per four quarts of water—it should taste like the sea before you drop the first strand. But let’s be honest? Who in their right mind is going to taste boiling water?

Personally, I go a little heavier on the salt, since 99% of it is tossed out in the water. I add about 1 1/2 tablespoons of kosher salt per 4 quarts of water.

How much pasta or noodles should I cook per person?

For a main course, I usually aim for 2 ounces of dry pasta or 3 to 4 ounces of fresh noodles per person. If you’re feeding a crowd of Carb Culinistas, always err on the side of making a bit extra—leftovers are the gift that keeps on giving.

Why should I save my pasta cooking water?

Oh, dear God, yes! That starchy water is liquid gold, to use a hackneyed phrase. It’s the secret to a glossy, pro-level sauce. Adding a splash to your pan helps emulsify the fats and liquids, making the sauce cling to every noodle instead of pooling at the bottom of the bowl.

I also save about a quart of the water in a jar to place it in the fridge. It’s great for helping emulsify sauces, giving somebody to stews, and even an extra flavor to cook vegetables.

Overhead shot of pasta al limone with matchstick lemon zest and cracked pepper.

Please say hello to the rest of LC’s pasta & noodles recipes!

All Pasta & Noodles