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.

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

Wild Mushroom Pasta with Gin-Cream Sauce

Wild mushrooms with gin, cream, radicchio and short pasta such as farfalle.

Mixed Wild Mushroom Ragu

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

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.

Farro Spaghetti with Leeks

Another springtime dish, this one also works for autumn, when the leeks are at their fattest.

Duck or Goose Ragu

A hearty pasta sauce loaded with duck flavor.

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/

Squid Ink Pasta with Black Trumpet Mushrooms

Yep. It’s a black plate of food. In honor of the Winter Solstice.

Porcini Sugo with Barley Tagliatelle

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

FILLED PASTA

Italian Pasta

Cappelletti Pasta in Duck Broth

Cappelletti are like tortellini, but these are almost always served in broth. In this case, wild duck broth.

• 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

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

Ukranian Mushroom Pierogi

Large dumplings filled with stewed honey mushrooms, or any other kind of mushroom.