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Pasta Perfection

There’s almost nothing as comforting as a warm bowl of pasta on a midwinter night, and we’ve got plenty of options.

Pasta Dough

For this pasta dough, we used a mixture of cake and all-purpose flours. It’s too delicate when you’re making noodles, but it’s great for filled, double-edged pastas like ravioli.
April 2008
cookbook club

Basic Homemade Pasta

The flour you use for fresh pasta determines its texture. All-purpose makes softer noodles, while bread flour or semolina, makes sturdier pasta with more bite.
October 2009

Passover Pasta Primavera

Pasta made with matzo cake meal is extremely light in texture and is no fuss to prepare when it’s rolled and cut into thin strips.
April 2008

Pasta in Garlic-Almond Sauce

Light yet satisfying, this pasta is finished in a fast garlicky almond sauce, studded with peas, and topped with chopped roasted almonds.
April 2009

Pasta with Kielbasa and Swiss Chard

The classic combination of sausage and greens takes on a pasta companion in this warming dish that peaks with red-pepper flakes and Parmigiano-Reggiano.
June 2006

Pasta with Anchovies and Zucchini

In this weeknight-easy pasta, anchovies provide a foundation for the brighter notes of quickly cooked zucchini, lemon zest, and parsley.
May 2009
cookbook club

Pasta Milanese

This sauce is classic for New Orleanians. Recipes vary, but canned tomatoes can be brought back to life by adding spices and pinch of sugar.
October 2009

Farfalline Pasta Carbonara

Tiny bow-tie pasta takes this supreme comfort dish into another realm.
October 2007
food + cooking

Behind The Recipe(s): Passover Pasta, and Lemon Cheesecake

How one of our food editors transformed matzo into a light-textured pasta and a refreshing cheesecake you’ll want to make any time of the year.
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