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 pasta recipes here both for making pasta itself at home as well as recipes for various pasta sauces, which you can use with any sort of noodle.
The Ultimate Pasta Book Library
If you are getting into making pasta at home, I highly recommend these books.
Pasta Shapes and Special Doughs
Gnocchi Ricci with Pesto
Super easy-to-make gnocchi (they’re made with a regular dough) served with homemade pesto.
Green Gnocchi with Mushrooms and Rabbit
Gnocchi made with spinach, nettles or another green, served with morels and slow-cooked rabbit.
Sardinian Semolina Gnocchi
Little semolina dumplings from Sardinia, served with fresh chickpeas and tomato jam.
Pumpkin or Squash Spaetzle
German style dumplings made with winter squash in the dough.
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Acorn Spätzle
Spaetzle made with acorn flour, great with venison or duck
Acorn Pasta Dough
How to use acorn flour to make an earthy pasta dough, great for cavatelli.
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.
Nettle Pasta
This is a traditional Northern Italian pasta called strettine, made with stinging nettles in the dough.
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.
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.
Kelp Pasta
Pasta made with dried, powdered kelp. It has a pretty green color and a lightly briny flavor that goes well with seafood.
Pasta Sauces
Ramp Pasta with Morels
Wild onions (or scallions) pureed and added to the pasta dough, served with a morel mushroom ragout.
Mixed Wild Mushroom Ragu
All kinds of mushrooms stewed into a deep pasta sauce and served with whole-grain or acorn pasta cavatelli.
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.
Classic Duck Ragu
A hearty pasta sauce loaded with duck flavor. This one is an Italian classic.
Spaghetti with Anchovies
This is a riff off the Sicilian dish pasta con le sarde, only I use anchovies. It’s a pretty dish/
Filled Pasta
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.
Cappelletti Pasta in Duck Broth
Cappelletti are like tortellini, but these are almost always served in broth. In this case, wild duck broth.
Mushroom 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.
Nettle Ravioli
Raviolis filled with nettle and mascarpone cheese, wrapped in pasta dough made with nettles.
Porcini Ravioli
Another “duo,” this one is a porcini filling with porcini pasta dough. A major mushroom hit with this pasta.
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.
Venison Lasagna
Based off my mother’s lasagna recipe, this one’s a keeper.
Pigeon or Dove Tortellini
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.
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.
Italian Ricotta Spinach Dumplings
A Northern Italian dumpling of bread and green things, spinach or wild greens. Easy to make, tasty — and thrifty. Serve with fresh garlic and good butter.
Russian Pelmeni Dumplings
Sort of like a Russian tortellini, only larger. These are filled with bear, but any meat would work here.
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.
Dennis says
July 31, 2012 at 11:42 pmLooking for a recipe HAWAIIAN PORTUGUESE BLOOD SAUSAGE fond in hawaii..could you help…
Brad says
October 11, 2012 at 3:44 amLove your website. Quick question about homemade ravioli, hope you can answer. I’m filling with foie gras and mushroom for a dinner party. I’d like to make them earlier in the day but unsure how to store. I’ve always frozen cheese ravioli, but was worried that freezing might not work with something as delicate as foie (plus, I only need to store for about 4 hours). What do you think? Freeze? Leave out covered in towel (will it get too dry? or will filling cause bottom to get soggy?) Refrigerate? Thanks for the help!
Isabelle says
October 29, 2014 at 6:22 amLooking for your recipe ¨sheets and linens¨pasta. Can’t seem to find it. Did you ever posted the recipe on your blog? Thank you 🙂
Hank Shaw says
October 29, 2014 at 8:12 amIsabelle: It’s just egg whites and flour. Typically 10 ounces flour to about 4 or 5 ounces egg whites. As for shape, I normally do tagliatelle.
Isabelle says
October 29, 2014 at 10:35 amOK great. I noted this.With 40 hens in here, we often can get a lot of eggs. That will be a great way to use them if I salted the yolks.
Isabelle