Pasta
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.
NOTE: Some of the seafood recipes are hosted on my old About.com site, so don’t freak out if it takes you to another site.
SHORT PASTA
Shapes
- Semolina Gnocchi, with Fresh Chickpeas and Tomato Jam
- Pumpkin Ricotta Gnocchi (hosted on Simply Recipes)
- Acorn or Chestnut Flour Pasta, typically cavatelli
- Pumpkin or Squash Spaetzle
- Acorn spaetzle, good with German or Austrian dishes
Sauces for Short Pasta
- Polpi in Umido, octopus stewed in red wine and tomatoes
- Sardinian Fregula with Bottarga, or cured fish roe
- Wild Mushroom Pasta, with a gin-cream sauce
- Mixed Wild Mushroom Ragu, with red wine served over cavatelli
LONG PASTA
Unusual Doughs
- Fennel Pollen Pasta, which can be made into any shape
- Spaghetti made from wapato, also known as arrowhead or duck potato
- Calabrian Hot Pepper Pasta, traditionally tagliatelle or spaghetti
- Strettine, a linguine made with stinging nettles
- Green Tagliatelle, made with ramps
- Blutnudeln, or Blood Pasta, made with pork blood
Sauces for Long Pasta
- Springtime Lamb or Venison Sugo, with tagliatelle
- Farro or Whole Wheat Spaghetti with leeks, parsley and honey
- Sugo D’Anatra, a hearty duck pasta sauce with porcini mushrooms
- Ducky Tomato Sauce, for spaghetti or linguine
- Pasta with Salmon and Walnut-Parsley Pesto
- Manila Clams Primavera,with spaghettini or angel hair
- Spaghetti with Fresh Anchovies, or sardines or herring
- Winter Solstice, squid ink pasta with black trumpet mushrooms
- Porcini Ragu, with barley pappardelle or tagliatelle
FILLED PASTA
Italian Pasta
- Porcini Ravioli, with porcini in the pasta and in the filling
- Cicerchia Bean Agnolotti, made with acorn or whole wheat flour pasta
- Venison Lasagna, from my mother’s recipe
- Duck or Goose Liver Ravioli, with balsamic vinegar sauce
- Tortelli of pigeon, squab or doves
- Borage and Ricotta Ravioli, also good with other herbs
- Stinging Nettle Ravioli, with mascarpone and potato
Other Dumplings
- Russian Pelmeni Dumplings, filled with bear, boar, beef or pork
- Ukrainian Mushroom Pierogi, filled with honey mushrooms
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