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Pasta and noodles

Explore 730 recipes, 44 articles, 49 galleries, 420 videos, and more

Mushroom Ravioli

Ingredients
  • 1 ounce dried porcini mushrooms
  • 1 cup hot water
  • 1/4 cup olive oil, plus more for serving
  • 2 medium shallots, finely chopped (1/4 cup)
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 2 pounds assorted fresh mushrooms, such as button, cremini, and shiitake, brushed clean, trimmed, and coarsely chopped
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2 cup ricotta cheese
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper, plus more for serving
  • 1 cup coarse semolina or cornmeal, for sprinkling
  • Fresh Pasta
  • All-purpose flour, for dusting
  • Unsalted butter, for serving
  • Sprigs of fresh thyme, for serving
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Greek-Style Pasta with Shrimp

Time:20 mins
Ingredients
  • Coarse salt and ground pepper
  • 1 pound gemelli, or other short pasta
  • 2 tablespoons olive oil
  • 1 pound peeled and deveined medium shrimp
  • 2 garlic cloves, minced
  • 1 1/4 cups plain low-fat yogurt
  • 1 tablespoon fresh lemon juice
  • 1/2 cup loosely packed fresh mint, coarsely chopped
  • 1/3 cup Kalamata olives, pitted and coarsely chopped
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Asian Dumpling Soup

Time:45 mins
Ingredients
  • 4 scallions, white and green parts only, thinly sliced
  • 6 cloves garlic, thinly sliced
  • 1/4 cup peeled and slivered fresh ginger
  • 2 cans (14 1/2 ounces) reduced-sodium chicken broth
  • 8 ounces shiitake mushrooms, stems removed, caps halved and thinly sliced
  • 1 package (15 ounces) frozen stuffed dumplings
  • 1 can (15 ounces) baby corn, drained (1 2/3 cups)
  • 2 bunches watercress stems, trimmed (4 cups)
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Two-Pea Pasta with Ricotta and Tarragon

Time:30 mins
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Orecchiette with Bacon and Tomato Sauce

Time:30 mins
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Ricotta Manicotti with Tomato Sauce

Time:1 hour 15 mins
Ingredients
  • Coarse salt and ground pepper
  • 1 package (8 ounces) manicotti, cooked, drained, and cooled
  • 2 containers (15 ounces each) part-skim ricotta cheese
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups shredded Parmesan cheese
  • 1 ounce dried mushrooms such as shiitake (optional), soaked and drained (see cooks' note), and finely chopped (optional)
  • 4 cups Basic Tomato Sauce
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Gallo Ravioli

Ingredients
  • Oil, for baking sheet
  • 3 whole skinless boneless chicken breasts
  • Coarse salt and freshly ground black pepper
  • 2 bunches Swiss chard, leaves only
  • 2 pound ricotta cheese
  • 2 cups freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • 5 large eggs, beaten
  • 1 teaspoon freshly ground white pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 4 1/2 pounds fresh pasta sheets
  • All-purpose flour, for ravioli board
  • Marie's Pasta Sauce
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Pasta with Squash and Bacon

Ingredients
  • 4 ounces bacon, (about 5 strips) cut into 3/4-inch pieces
  • 1 medium onion, diced
  • 1 clove garlic, smashed with the flat side of a large knife
  • 1 1/2 pounds butternut squash, peeled and seeded, flesh cut into 3/4-inch pieces
  • Salt and freshly ground pepper
  • 1 1/2 cups low-sodium canned chicken broth
  • 1/2 pound corkscrew-shape pasta, such as fusilli or rotini
  • 1/4 cup finely grated Parmesan cheese
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Caramelized Garlic and Shallot Pasta

Ingredients
  • 2 tablespoons unsalted butter
  • 1 1/2 pounds (about 15 medium) shallots, sliced crosswise into 1/4-inch rings
  • 1 cup peeled garlic cloves (about 3 heads), large cloves halved lengthwise
  • 2 teaspoons sugar
  • 1 1/2 teaspoons salt, plus more for water
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups Homemade Chicken Stock Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
  • 13 ounces ruffle-shaped pasta
  • Fresh basil leaves, for garnish
  • Parmigiano-Reggiano cheese, for garnish
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Pasta with Ham and Mushrooms

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