Category Archives: pasta

American Carbonara

Spaghetti Carbonara, the famous Italian pasta dish, has a somewhat murky origin (here’s a little discussion, as a well as a more traditional recipe), but one thing is certain: When it came to America, some of the versions ended up … Continue reading

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Turkey Tetrazinni

Turkey is certainly a common sight at holiday dinner tables this time of year, but there’s really no reason we shouldn’t be eating it year-round. Properly prepared, turkey breast is a versatile, low-fat meat whose subtle flavor and healthiness is … Continue reading

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Orzo with Tomatoes, Feta & Mint

In Italian, “orzo” means barley. Originally, these cute little rice-shaped pasta grains were made from barley, but now they’re made from the same thing as most boxed pasta, semolina. I guess this dish is sort of a pasta salad, because … Continue reading

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Taglietelle with Salmon & Asparagus

Well I’m going through a big fresh pasta phase now, it seems, so here’s another pasta recipe. If you still haven’t tried your hand at fresh pasta, this recipe is a great reason to get started. The flavors are fresh … Continue reading

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Ravioli al Pomodoro e Burro

Well, recipes don’t get much simpler than this, but they don’t get much better tasting than this either. The essential pairing of tomato and pasta, a marriage made in that country that might as well be known as heaven, is … Continue reading

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Buckwheat Noodles & Mushrooms

Here’s another way to enjoy that black sheep of the wheat family, buckwheat. In Japan, noodles made with buckwheat are called soba, and are served cold, with a salty dipping sauce, or hot, in a rich broth. This stir-fry recipe … Continue reading

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Fresh Egg Pasta

Fresh pasta is completely different from dried pasta. I wouldn’t say it’s better or worse, just different. Not quite as much tooth as dried, but with a velvety, rich texture, fresh pasta is perfect for dishes like Chicken Noodle Soup … Continue reading

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Gnocchi with Gorgonzola Sauce

I had this dish for the first time in Bologna, and I was blown away by it. Tender, pillowy gnocchi bathed in a just-thick-enough salty, cheesy sauce, smacking of mold and age: Heaven. You don’t have to use Gorgonzola, but … Continue reading

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Chicken Noodle Soup with Mustard Greens

An early culinary memory for many, chicken noodle soup is a simple pleasure. Whether from the familiar red and white can or from scratch, the pairing of the rich, salty stock and the tender noodles is a combination that has … Continue reading

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Ragu, Under Pressure

All right, here’s my attempt at the famous ragu Bolognese, but one that doesn’t require a long, long simmer on the stove. It may not quite meet Mario Batali’s expectations for a ragu, but it’s pretty damn good. I recommend … Continue reading

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