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Finding the Forgotten Feast

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Pasta Recipes

spaghetti crab sauce pasta recipe
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 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.

making nettle ravioli

The Ultimate Pasta Book Library

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

Read More about The Ultimate Pasta Book Library

Pasta Shapes and Special Doughs

Arugula pesto with pasta

Gnocchi Ricci with Pesto

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

Read More about Arugula Pesto with Pasta

Rabbit with morels and gnocchi

Green Gnocchi with Mushrooms and Rabbit

Gnocchi made with spinach, nettles or another green, served with morels and slow-cooked rabbit.

Read More about Rabbit with Morels and Gnocchi

chanterelle spaetzle recipe

Pumpkin or Squash Spaetzle

German style dumplings made with winter squash in the dough.

Read More about Pumpkin or Squash Spaetzle

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Acorn spatzle with pigeon on a plate

Acorn Spätzle

Spaetzle made with acorn flour, great with venison or duck

Read More about Acorn Spätzle

red oak acorns

Acorn Pasta Dough

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

Read More about The Mechanics of Eating Acorns

cattail pollen pasta

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.

Read More about Cattail Pollen Pasta

nettle pasta recipe

Nettle Pasta

This is a traditional Northern Italian pasta called strettine, made with stinging nettles in the dough.

Read More about Nettle Pasta

A bowl of blood pasta.

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.

Read More about Pork Blood Pasta

pasta from wapato flour

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.

Read More about Arrowhead or Wapato Pasta

A bowl of kelp pasta with fish and summer vegetables.

Kelp Pasta

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

Read More about Kelp Pasta with Rockfish

Pasta Sauces

ramp pasta with morels recipe

Ramp Pasta with Morels

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

Read More about Ramp Pasta with Morels

wild mushroom ragu recipe

Mixed Wild Mushroom Ragu

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

Read More about Wild Mushroom Ragu

A bowl of spaghetti with crab sauce

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.

Read More about Spaghetti with Crab Sauce

Duck ragu on the plate, being eaten

Classic Duck Ragu

A hearty pasta sauce loaded with duck flavor. This one is an Italian classic.

Read More about Classic Duck Ragu

Filled Pasta

tortellini in brodo

Tortellini in Brodo

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.

Read More about Tortellini in Brodo

cappelletti in broth

Cappelletti Pasta in Broth

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

Read More about Cappelletti Pasta in Broth

A plate of mushroom tortellini

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.

Read More about Mushroom Tortellini

Finished nettle ravioli on the plate

Nettle Ravioli

Raviolis filled with nettle and mascarpone cheese, wrapped in pasta dough made with nettles.

Read More about Nettle Ravioli

porcini ravioli

Mushroom Ravioli

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

Read More about Mushroom Ravioli

carrot consomme with dumplings in a bowl

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.

Read More about Carrot Consomme with Gnocchi

venison lasagna recipe

Venison Lasagna

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

Read More about Venison Lasagna

A plate of pigeon tortellini.

Pigeon or Dove Tortellini

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

Read More about Pigeon or Dove Tortellini

duck liver ravioli

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.

Read More about Duck Liver Ravioli

Ricotta gnudi on a plate with onions and mushrooms

Ricotta Gnudi

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.

Read More about Ricotta Gnudi

Italian spinach dumplings

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.

Read More about Italian Ricotta Spinach Dumplings

Russian Pelmeni Dumplings

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

Read More about Pelmeni and the Eating of Bears

mushroom pierogi recipe

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.

Read More about Wild Mushroom Pierogi

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Reader Interactions

Comments

  1. Avatar for IsabelleIsabelle says

    October 29, 2014 at 10:35 am

    OK 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

    Reply
  2. Avatar for IsabelleIsabelle says

    October 29, 2014 at 6:22 am

    Looking for your recipe ¨sheets and linens¨pasta. Can’t seem to find it. Did you ever posted the recipe on your blog? Thank you 🙂

    Reply
    • Avatar for Hank ShawHank Shaw says

      October 29, 2014 at 8:12 am

      Isabelle: 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.

      Reply
  3. Avatar for BradBrad says

    October 11, 2012 at 3:44 am

    Love 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!

    Reply
  4. Avatar for DennisDennis says

    July 31, 2012 at 11:42 pm

    Looking for a recipe HAWAIIAN PORTUGUESE BLOOD SAUSAGE fond in hawaii..could you help…

    Reply

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Hi, my name is Hank Shaw. I am a James Beard Award-winning author and chef and I focus my energies on wild foods: Foraging, fishing, hunting. I write cookbooks as well as this website, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild game, fish, or edible wild plants and mushrooms, you’ll find it here. Hope you enjoy the site!

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