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spaghetti crab sauce

Photo by Holly A. Heyser

I make a lot of pasta, in all shapes, with all sorts of flours and fillings. They are scattered all over this site, making them hard to browse through, so I compiled them all here. They range from the simple to the complex, and use everything from unusual flours such as barley or chestnut, to added ingredients within the pasta itself, like the Calabrian hot pepper pasta recipe.

There are recipes here both for making pasta at home as well as recipes for store-bought pasta, in which case the recipe is really for the sauce.

Photo by Holly A. Heyser

The Ultimate Pasta Library

If you are getting into making pasta at home, I highly recommend these books.



Arugula pesto recipe

Gnocchi Ricci with Pesto

Super easy-to-make gnocchi (they’re made with a regular dough) served with homemade pesto.
Photo by Holly A. Heyser

Green Gnocchi with Mushrooms and Rabbit

Gnocchi made with spinach, nettles or another green, served with morels and slow-cooked rabbit.
Photo by Holly A. Heyser

Sardinian Semolina Gnocchi

Little semolina dumplings from Sardinia, served with fresh chickpeas and tomato jam.
photo by Holly A. Heyser

Pumpkin or Squash Spaetzle

German style dumplings made with winter squash in the dough.
Photo by Holly A. Heyser

Acorn Spaetzle

Spaetzle made with acorn flour, great with venison or duck
Photo by Holly A. Heyser

Acorn Pasta Dough

How to use acorn flour to make an earthy pasta dough, great for cavatelli.

Sauces for Short Pasta

Photo by Holly A. Heyser

Mixed Wild Mushroom Ragu

All kinds of mushrooms stewed into a deep pasta sauce and served with whole-grain or acorn pasta cavatelli.


Unusual Doughs

Photo by Holly A. Heyser

Ramp Pasta with Morels

Wild onions (or scallions) pureed and added to the pasta dough, served with a morel mushroom ragout.
Photo by Holly A. Heyser

Cattail Pollen Pasta

Cattail pollen is like an American turmeric or saffron: It is intensely yellow. Although no big in the flavor department, it is very nutritious.
Photo by Holly A. Heyser

Nettle Pasta

This is a traditional Northern Italian pasta called strettine, made with stinging nettles in the dough.
Photo by Holly A. Heyser

Blood Pasta

Another traditional pasta from Northern Italy, this is called blutnudeln, pasta moistened with pig’s blood. It’s not as scary as it sounds.
Photo by Holly A. Heyser

Wapato Pasta

Also called arrowhead or sagittaria, this is an aquatic tuber that can be dried and made into flour. It makes a great pasta dough.
Photo by Holly A. Heyser

Kelp Pasta

Pasta made with dried, powdered kelp. It has a pretty green color and a lightly briny flavor that goes well with seafood.

Sauces for Long Pasta

Photo by Holly A. Heyser

Spaghetti with Crab Sauce

Spaghetti with a homemade crab sauce. It’s as good as it looks and works great with any sort of crab.

Spring Lamb or Venison Sugo

A sauce to get you through the fickle weeks of early spring.
Photo by Holly A. Heyser

Duck or Goose Ragu

A hearty pasta sauce loaded with duck flavor.

Ducky Tomato Sauce for Pasta

A much lighter pasta sauce that still packs a ducky punch. This is a good warm-weather pasta sauce.
Photo by Elise Bauer

Spaghetti with Anchovies

This is a riff off the classic Sicilian dish pasta con le sarde, only I use anchovies. It’s a pretty dish/
Photo by Holly A. Heyser

Squid Ink Pasta with Black Trumpet Mushrooms

Yep. It’s a black plate of food. In honor of the Winter Solstice.
Photo by Holly A. Heyser

Porcini Sugo with Barley Tagliatelle

A big bold dish for winter. The deeply flavored barley pasta matches well with the porcini-based pasta sauce.


Italian Pasta

Photo by Holly A. Heyser

Tortellini in Broth

This is the ultimate filled pasta in Italy, a classic of Emilia-Romagna. You owe it to yourself to make this the next time you roast a chicken, turkey or pheasant.
Photo by Holly A., Heyser

Cappelletti Pasta in Duck Broth

Cappelletti are like tortellini, but these are almost always served in broth. In this case, wild duck broth.
Photo by Holly A. Heyser

Morel Tortellini

Little packets of love, filled with a mix of morels (or any other mushroom) and ricotta cheese, served with more mushrooms, peas and green onions.
Photo by Holly A. Heyser

Nettle Ravioli

Raviolis filled with nettle and mascarpone cheese, wrapped in pasta dough made with nettles.
Photo by Holly A. Heyser

Porcini Ravioli

Another “duo,” this one is a porcini filling with porcini pasta dough. A major mushroom hit with this pasta.
Photo by Holly A. Heyser

Ricotta-Herb Gnocchi with Carrot Broth

Soft, pillowy gnocchi made with ricotta and cow parsnip leaves (you can use any green herb), served with an elegant-yet-easy carrot broth.
Photo by Holly A. Heyser

Venison Lasagne

Based off my mother’s lasagna recipe, this one’s a keeper.
Tortelli of Pigeon

Tortelli of Pigeon

Large filled pasta stuffed with ground pigeon, dove or squab meat.

Duck Liver Ravioli

Duck liver, regular or foie gras, stuffed inside a duck egg pasta and served in a consomme, or with truffle butter. Decadence.

Borage and Ricotta Ravioli

Another variation on the wild herbs with cheese filling so common in Italy. This one uses borage, which has a light cucumber taste.
Photo by Holly A. Heyser

Ricotta Gnudi with Ramps and Porcini

Gnudi are like ravioli fillings with no pasta. They’re tricky to make, but here’s how. The ramps and porcini are my sauce, but the gnudi are good just with butter and sage.

Other Dumplings

Photo by Holly A. heyser

Russian Pelmeni Dumplings

Sort of like a Russian toertellini, only larger. These are filled with bear, but any meat would work here.
Photo by Holly A. Heyser

Wild Mushroom Pierogi

Traditional Polish dumplings filled with wild mushrooms (or any other kind of mushroom), and served with caramelized onions, dill and sour cream.

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