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pasta

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Spicy Crab Spaghettini with Preserved Lemon

The combination of flavors here is quintessentially Australian, inspired by far-flung sources and joined together in a unique way.
May 2008
recipes

Curried-Pork Noodles

Fish sauce and curry powder form a flawless Southeast Asian duo that boldly punctuates this riff on Singapore-style noodles.
May 2008
recipes

Matzo Meal: Passover Menu Ideas

We’ve taken these bland, brittle crackers beyond matzo ball soup and created 13 innovative recipes for the Passover table.
04.10.08
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.
04.10.08
recipes

Spaghetti with Red Clam Sauce

You’ll want to break out the red-checkered tablecloth when you make this spicy, briny, and superbly balanced version of the Italian-American staple.
April 2008
recipes

Asparagus Ravioli in Parmesan Broth

This is a soup that really benefits from homemade stock.
April 2008
recipes

Capellini with Shrimp and Creamy Tomato Sauce

The addition of the sweet vermouth here punctuates the natural sweetness of the canned tomatoes, making this quick sauce taste as if it’s been simmered for hours.
April 2008
recipes

Ten April Favorites (2008)

The recipes from this month’s issue that are destined to become classics in our home kitchens—and in yours.
03.28.08
recipes

Lasagne in Bianco (White Lasagne with Parmigiano Besciamella)

What happens when you take the tomato sauce out of a lasagne? The delicacy of the noodles and cheese really comes through.
April 2008
recipes

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
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