Pizza & Pasta

Pasta Dishes

Think of the best <a href="https://www.kitchenstories.com/en/stories/how-to-cook-pasta-like-an-italian">pasta</a> dish you’ve ever had. Really picture it.

Did the sauce cling to each strand of spaghetti? Was it shiny like the glaze on a donut? I bet it was somehow creamy, not because of cream per se, but simply velvety and smooth…

In short, it wasn’t just pasta plus sauce, but one perfectly unified dish.

No, I’m not a mind reader, I just have the magic trick to restaurant-worthy pasta up my sleeve. It’s pasta water, the savior of any pasta sauce. To let it disappear down the drain is to lose it’s potential, so here’s a quick primer on making the most of it.

Why is using pasta water in pasta sauce such a revelation?

As it boils away, the salted water you cook your pasta in takes on the starch from the pasta. <a href="https://www.kitchenstories.com/en/stories/the-5-handy-ways-to-use-starch-in-your-cooking">Starch</a> is a natural thickener, found in ingredients like pasta, potatoes, and rice, for example. You might have added a glossy mix of starch dissolved in some water to give body to <a href="https://www.kitchenstories.com/en/recipes/how-to-thicken-a-sauce">sauces</a> and <a href="https://www.kitchenstories.com/en/recipes/super-easy-mixed-berry-slab-pie">pie fillings</a>, or perhaps you’ve observed starch naturally at work in a <a href="https://www.kitchenstories.com/en/recipes/potato-soup-with-fried-porcini-mushrooms">creamy potato soup</a> that gets more velvety the more the potatoes break down.

When you add pasta water to your sauce, the same principles are at work: The starch thickens the consistency as it bubbles and heats and helps all the elements stay together, locking them into a unified (and absolutely not watery) sauce, whether it’s a <a href="https://www.kitchenstories.com/en/recipes/pork-and-red-wine-ragu-with-pappardelle">chunky ragu</a>, a silky <a href="https://www.kitchenstories.com/en/recipes/lemon-and-hazelnut-spaghetti-carbonara">carbonara</a>, or your go-to <a href="https://www.kitchenstories.com/en/recipes/ruby-makes-sicilian-pantry-pasta">pantry pasta</a>. And the gloss I keep mentioning? It’s a natural perk.

To get into the habit of saving your pasta water, simply use a large mug to scoop some out before draining the pasta (what I tend to do) or ladle some into a heat-proof jug, then use it as needed to create the sauce of your dreams. Remember always to let the sauce and pasta water heat up, bubble, and reduce slightly, to allow the starch to work its magic.

It’s easier to learn theory in practice, so here are 2 *NEW* pasta-water-perfect recipes to try out this technique!

Pasta al limone

Pasta al limone is a speedy Italian classic that perks up basic pantry ingredients with refreshing <a href="https://www.kitchenstories.com/en/recipes/whole-lemon-pasta">lemon</a> and a scattering of parsley. To counterbalance the acidity of the lemon, the key to this dish is achieving a creamy (but no cream!) sauce. Here it happens by starting off with a nice amount of olive oil and butter, deglazing the pan with the starchy pasta water, and letting it bubble up to a steady simmer. Next, you add the very al dente pasta and toss, toss, toss; the starch in the sauce cannot resist the starch on the surface of the pasta, and here, a true marriage of sauce and pasta takes place. It’s complete with a glossy, newly-wed glow, too.

Ruby makes Sicilian pantry pasta

This pasta dish relies on Sicilian pantry classics: tomato paste, pine nuts, raisins, <a href="https://www.kitchenstories.com/en/stories/these-13-salty-condiments-give-any-dish-a-flavor-boost">anchovies</a>, <a href="https://www.kitchenstories.com/en/recipes/traditional-garlic-and-olive-oil-pasta">garlic</a>, onion and is brought together in a flash by the one and only pasta water. Like in pasta al limone, pasta water is added to deglaze the pan after the sauteed ingredients. This is a great recipe to practice your pasta water preaching: To make it even easier, the very al dente pasta is transferred straight from the cooking pot using tongs, meaning some liquid travels over with it, and you have a whole pot on standby in case you need more to build the sauce to your desired consistency. You can <a href="https://www.kitchenstories.com/en/recipes/ruby-makes-sicilian-pantry-pasta">watch the video here</a> for the full walkthrough, and to see some ultra glossy pasta tossing in action.

— <a href="https://www.kitchenstories.com/en/recipes/cacio-e-pepe">Cacio e pepe</a> — <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-creamy-tomato-and-basil-pasta">Creamy 5-ingredient tomato and basil pasta</a> — <a href="https://www.kitchenstories.com/en/recipes/pasta-with-italian-sausage-fennel-and-peas">Pasta with Italian sausage, fennel and peas</a> — <a href="https://www.kitchenstories.com/en/recipes/pasta-alla-gricia-pasta-with-pecorino-and-guanciale">Pasta all gricia</a> — <a href="https://www.kitchenstories.com/en/recipes/kale-pesto-pasta">Kale pesto pasta</a> — <a href="https://www.kitchenstories.com/en/recipes/swiss-chard-italian-sausage-and-white-bean-pasta">Swiss chard, Italian sausage, and white bean pasta</a>

Or, find all our pasta recipes <a href="https://www.kitchenstories.com/en/categories/pasta-dishes">right here</a>!

We hope you learned something new or felt seen among fellow pasta-water lovers! Let us know if you try out the technique and feel free to ask us any questions about improving your pasta cooking below!

Serve up the silkiest pasta of your dreams

The #1 Magic Trick For Perfect Pasta Sauces

From one-pot pastas to homemade hand pulled Chinese noodles, this month is dedicated to exploring all ends of the pasta and noodle spectrum. To stay up to date with Slurp! The Everything Pasta and Noodles Issue, <a href="https://www.kitchenstories.com/en/stories/slurp-the-everything-pasta-and-noodles-issue">check back here</a> for the latest recipes and articles, and don’t forget to <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">follow us on Instagram</a> for exclusive content.

At the beginning of the month, <a href="https://www.kitchenstories.com/en/stories/6-easy-pasta-shapes-you-can-make-without-a-pasta-machine">Ruby wrote about 6 easy pasta shapes</a> that you can easily recreate at home. Today, I’m here to share how easy it is to make filled pasta at home—and again—you don&#x27;t need any fancy equipment! If you’ve got a rolling pin, fork, and a knife…you’re set!

Read on to learn which dough is best suitable, plus 3 types of filled <a href="https://www.kitchenstories.com/en/stories/the-complete-guide-to-making-homemade-pasta">pasta you can master at home</a>: Each one has a different filling, from spicy to cheesy, and matching sauce.

Basic pasta dough recipe for filled pasta

Christian had wisely prepared a few portions of pasta dough the day before our pasta-making day.  The dough <a href="https://www.kitchenstories.com/en/recipes/how-to-roll-out-pasta-dough">was very easy to roll out</a> (as I said, you don&#x27;t necessarily need a <a href="https://www.kitchenstories.com/en/recipes/how-to-roll-out-pasta-dough">pasta machine</a>, a rolling pin or a wine bottle will do) and was wonderfully elastic. This makes it easier to form smaller filled pasta, especially in the beginning.

To make the dough, Christian used 250 g (1½  cup) fine durum-wheat semolina mixed with 250 g (2 cups)flour and a little salt. Then, he made a well in the middle and cracked in 4 eggs, plus 2 egg yolks, plus 40 ml (approx. 2½ tsp) water. First, he whisked in the eggs and water with a fork, gradually incorporating the dry ingredients. Then, he switched to kneading the dough by hand into a smooth dough (this takes its time and needs a bit of elbow grease) and let it rest (it’s best to let it do so for at least 30 min. or overnight, wrapped in plastic wrap in the fridge to prevent it oxidising). If you&#x27;re in the mood for a colored dough, <a href="https://www.kitchenstories.com/en/recipes/homemade-pasta-dough-3-ways">see our tutorial here</a>.

Here are 3 ways to make filled pasta, each with a unique filling and serving sauce suggestion.

Utensils: regular rolling pin or pasta machine | glass or cookie cutter ⌀ approx. 8 cm

We’re starting, admittedly, with the most complicated shape of the day—tortellini—but with a little practice you&#x27;ll soon get it right! How to shape tortellini — Roll out the pasta dough very thinly and cut out circles with a round cookie cutter (or an upturned glass!), ours were 8 cm (3 in) in diameter. Alternatively, you can cut the dough into squares. Provide a small bowl of water or whisked egg whites.  — Add ½ – 1 tsp of filling to the centre of the dough. Have a little bowl of water or whisked egg whites prepared, so you use your finger to moisten the edge around the filling, then fold the circle shape in half to form a crescent. Make sure that the edges are tightly sealed so the filling won’t escape during cooking. — Using both hands, pick up one corner at a time and bring them together around the outside of the filling, upturning the filling in the center slightly. Secure the corners, using more water if necessary. — Place finished tortellini on a lightly floured baking sheet and cover until ready to use. Then, cook in boiling, salted water until they float to the surface. This will take 1 – 2 min max., depending on their size. Our mushroom tortellini filling suggestion: Finely dice mixed mushrooms of your choice and sauté in olive oil with finely chopped onion and garlic until the mixture is very dry. At this point, you can add herbs like rosemary or thyme for even more flavor. Blend with a little <a href="https://www.kitchenstories.com/en/recipes/ricotta-and-spinach-gnudi">ricotta</a> into a creamier consistency. Season to taste with salt, pepper, and a little lemon juice. Serve with a simple pesto sauce: We made a green pesto with basil, toasted pine nuts, and Parmesan, then added a little pasta water to create the perfect consistency to coat your tortellini. More tortellini recipes: You might also like to try Christian’s <a href="https://www.kitchenstories.com/en/recipes/homemade-cheese-tortellini">homemade cheese tortellini recipe</a> or <a href="https://www.kitchenstories.com/en/recipes/quick-creamy-tortellini-alla-panna">classic tortellini alla panna</a>.

Utensils: A rolling pin or pasta machine | knife or pastry wheel (with fluted wheel)

How to shape ravioli — Use a rolling pin to thinly roll out your pasta dough and then use a knife to cut two large pieces of the same size, or use a pasta machine to roll out two equally-sized lengths of dough. — Place about 1 tsp of filling at equal intervals on one dough sheet. Brush the dough with a little water around each mound of filling. Then, place the second sheet of dough straight on top.Gently press the dough together and use your fingertips to smooth out the dough and any air bubbles. — Using a knife or a pastry wheel (with a decorative, fluted edge, if you have one), cut around the fillings to make small squares.  — Place the ravioli onto a lightly-floured baking sheet and cover until ready to use. Then cook in boiling, salted water until they float to the surface. Try this spinach ravioli filling: We can use the same principle as food the mushroom tortellini filling: Sauté finely minced onion and garlic, then add <a href="https://www.kitchenstories.com/en/recipes/ricotta-and-spinach-baked-cannelloni">spinach</a> and cook until it releases all its liquid and is dry, finish with desired herbs, and blend with ricotta into a smooth filling. Salt, pepper, lemon...done! And serve with a spicy tomato sauce: For the spicy tomato sauce, sauté finely chopped onions and garlic in oil, add a little tomato paste, then deglaze with a can of tomatoes. Let it boil down, season with chili flakes, salt, pepper, and sugar and toss gently with the ravioli. More ravioli recipes: Once you master your ravioli, <a href="https://www.kitchenstories.com/en/recipes/fried-ravioli">as per Hanna’s new recipe</a>, you might even want to fry them! Or, try <a href="https://www.kitchenstories.com/en/recipes/homemade-butternut-squash-ravioli">butternut squash ravioli</a> or<a href="https://www.kitchenstories.com/en/recipes/potato-and-mint-ravioli-with-sage-butter"> potato and mint ravioli with sage </a>

Utensils: rolling pin or pasta machine | glass or cookie cutter ⌀ 10 cm (4 in.) min. | fork

— To make this larger filled-pasta shape, cut out circles again, but this time with a larger diameter of at least 10 cm (4 in.) . — Place about 1 tablespoon of filling in the center, then fold over to form crescents and seal the edges well, using a little water to moisten the edges, if needed. You can use a fork to press the edges down and help them close firmly.  — Place the finished mezzelune, spaced out (to avoid sticking together) on a lightly-floured baking sheet and cover until ready to use. Then cook in boiling, salted water until they float to the surface. Try this <a href="https://www.kitchenstories.com/en/stories/more-than-mozz-the-12-cheeses-we-love-to-put-on-pizza">cheesy</a> mezzelune filling: A rich cheese filling is the obvious choice here. We mixed ricotta with grated Parmesan or pecorino, plus salt and pepper, and added lemon zest as the final touch! Serve with sage and brown butter: It’s the simplest sauce in the world, brown butter with fried sage leaves and, if you like, a few shavings of Parmesan. Bon appetit! What filling do you make your stuffed pasta with and how do you serve it? We look forward to hearing more ideas in the comments!

What filling do you make your stuffed pasta with and how do you serve it? We look forward to even more ideas in the comments!

Filled pastas are the perfect fall activity

Make Your Own Tortellini, Ravioli, and Mezzelune

From one-pot pastas to homemade hand pulled Chinese noodles, this month is dedicated to exploring all ends of the pasta and noodle spectrum. To stay up to date with Slurp! The Everything Pasta and Noodles Issue, check back <a href="https://www.kitchenstories.com/en/stories/slurp-the-everything-pasta-and-noodles-issue">here</a> for the latest recipes and articles, and don’t forget to follow us on <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">Instagram</a> for exclusive content.

Our month of pasta and noodles month is coming to an end and after a month full of carbs, we&#x27;re on the lookout for lighter, but no less delicious, pasta alternatives. We&#x27;ve tried our hand at it and our chef Hanna has come up with 4 delicious recipes that not only work perfectly with their chosen &quot;pasta&quot; or &quot;noodles&quot; but taste nothing like second place options. Read on if you&#x27;re also looking for lower carb options or need to eliminate wheat products from your diet due to gluten intolerance. With these 5 recipe ideas you can do something good for your body and enjoy a big portion of pasta at the same time...what more could you want?

What are konjac noodles? Konjac noodles are made—not from the brandy of the same name—but from konjac flour, which is extracted from a tuber-like plant &quot;amorphophallus konjac&quot;. This is found mainly in the tropics of East Asia and Oceania and has been much-used foodstuff in Chinese and Japanese cuisine for centuries. You can find konjac noodles at an Asian supermarket or a well-stocked supermarket. You can often find them there under their Japanese name: Shirataki.

Properties: In certain places in Asia, konjac is considered a remedy, which is even said to have a life-prolonging effect. Though this remains to be seen, konjac noodles do contain almost no calories. They consist of 97% water and the remaining 3% of the long-lasting fiber glucomannan, which can have a particularly good effect on your digestion and ensures that your blood sugar level remains balanced.

What&#x27;s the best way to cook them? The convenient thing is that shirataki are already pre-cooked, so you can heat them directly in oil for a few minutes in a pan. If you choose the classic saucepan version, you only need to soak them in boiling water for  1 – 3 minutes. They’re especially practical when you’re in a rush!

How do they taste best? Since konjac noodles are tasteless, you&#x27;ll need to add a spicy sauce to get your money&#x27;s worth. You can, of course, get creative and incorporate them into different recipes, but we recommend staying true to Asian cuisine for this noodle alternative. They work really well <a href="https://www.kitchenstories.com/en/recipes/kimchi-shirataki-noodles">in this recipe with spicy kimchi and the Korean chili paste gochujang</a> and our chef Hanna also developed<a href="https://www.kitchenstories.com/en/rezepte/rote-curry-konjaknudel-huhnersuppe-060c"> a recipe for Thai red curry soup with chicken and konjac noodles</a>. Konjac noodles take on intense flavors really well!

Red curry chicken soup with shirataki noodles

What exactly is pasta made from chickpeas? If you&#x27;re browsing the pasta shelves of well-stocked supermarkets, you&#x27;ll no doubt have come across low-carb alternatives. For these, high-carbohydrate wheat flour is replaced by flour made from chickpeas, red lentils, or other legumes.

Properties: Although these pasta alternatives are not entirely carb-free, they have several advantages over durum wheat pasta. While durum wheat noodles only come to approx. 2% fiber content, legume-based noodles contain approx. 10%. In addition, this pasta alternative wins out in the content of vegetable protein: 3.5 oz (100 g) of legume-based pasta contains ¾ – 1.5 oz (20 – 45 g) of vegetable protein, so about 3 to 4 times that of ordinary durum wheat pasta. They support your digestion and provide you with vitamins, too: Chickpeas, for example, contain a lot of calcium for bones and teeth, and red lentils contain a lot of zinc and iron.

How do they taste best? Since you can clearly taste the particular flavor of the legume used, it’s best to combine chickpea noodles and the like with flavors that tune in well. You should keep in mind that noodles made from legumes have a firm bite, which you can&#x27;t soften by cooking them for a longer time, otherwise the noodles tend to become mushy. Since they also do not absorb any sauce, firmer sauce consistencies, such as homemade pesto, are clearly the better choice here! Because of this, Hanna developed a new recipe specifically for chickpea pasta that highlights the firm pasta consistency in a pasta salad. It&#x27;s combined with eggplant and spices like cumin, cinnamon, yogurt and tahini.

Here&#x27;s another<a href="https://www.kitchenstories.com/de/rezepte/linsennudeln-mit-frischkasesosse-garnelen-9918"> great recipe for lentil pasta from our community.</a>

Chickpea pasta salad with eggplant and pomegranate

What are soba noodles? Soba is the Japanese word for buckwheat. So the thin, gray-brown alternative to wheat-based noodles is nothing more than noodles made from (mainly) buckwheat flour, which are used a lot, especially in Asian cuisines.

Properties: Buckwheat noodles are the noodle alternative from this series with the most calories, but are in (almost) every case gluten-free. They are a good alternative, therefore, for those who need or want to eliminate gluten from their diet. In addition, its main ingredient buckwheat belongs to the pseudo-cereals, which keeps you full longer than wheat products. Buckwheat also contains iron, zinc, magnesium and the metabolism-stimulating coenzyme vitamin B6.

How do they taste best? Soba noodles also have a flavor of their own, with buckwheat lending its nutty, earthy notes. Hanna combines them with a creamy coconut sauce and green vegetables. In fact, soba noodle, which originated in Japan, is at its best in Asian recipes. So if you are a fan of Asian cuisine, you are invited to try this and many other recipes with soba noodles.

Green curry coconut soba noodles

More recipes with soba noodles: — <a href="https://www.kitchenstories.com/en/recipes/soba-noodles-with-miso-marinated-tofu-and-vegetables">Soba noodles</a> — <a href="https://www.kitchenstories.com/en/recipes/cold-soba-noodles-with-shiitake-dipping-sauce">Cold soba noodles with shiitake dipping sauce </a> — <a href="https://www.kitchenstories.com/en/recipes/spicy-peanut-soba-noodles">Spicy peanut soba noodles</a> — <a href="https://www.kitchenstories.com/en/stories/the-slurpable-soba-noodle-soup-you-ll-want-all-season-long">Slurpable soba noodle soup</a>

What exactly are quark (<a href="https://www.kitchenstories.com/en/stories/what-is-quark-all-you-need-to-know">a yogurt-y low-fat curd cheese</a> popular in Northern Europe) noodles? Quark pasta is all the rage on the web when it comes to low-carb pasta. No wonder, because one serving has only ¼ oz (5 g) of carbohydrates, whereas a serving of durum wheat pasta comes to almost 2.5 oz (70 g). Instead of wheat flour, this pasta alternative uses carbohydrate-free guar gum, which is extracted from the <a href="https://en.wikipedia.org/wiki/Guar" rel="nofollow">guar</a> bean, which originates in India.

Properties: Protein, protein, protein! The ingredients in quark noodles (quark and eggs) provide your body with plenty of proteins that keep you full for a long time.

How do they taste best? Quark noodles are pretty close to durum wheat pasta, both visually and taste-wise. However, don&#x27;t be disappointed if they aren&#x27;t quite as al dente as the original. Since they fall apart relatively quickly during cooking, we recommend you cut them a little shorter in length. The simplest variant is to serve them à la cacio e pepe with pecorino and pepper. You can <a href="https://www.kitchenstories.com/en/recipes/cacio-e-pepe">find instructions for the sauce here,</a> and<a href="https://www.marions-kochbuch.com/recipe/7739.htm" rel="nofollow"> a recipe for quark noodles here</a>.

5. Vegetable noodles (made off zucchini, pumpkin and more)

What exactly are vegetable noodles? Even if you haven&#x27;t been seeking out low carb or gluten-free recipes, you’ve probably heard of zoodles: Made with a spiralizer, they are not only almost carbohydrate-free, but also super easy to prepare. Meanwhile, the trend has spilled over to other vegetables that can be spiralized. This fall, be sure to try seasonal squash as a twisty noodle. Try <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-miso-cacio-e-pepe-with-squash-noodles">our new recipe for miso cacio e pepe with squash noodles</a>.

Properties: Vegetable noodles are easy to prepare, easy to digest, and therefore perfect for a quick lunch that won&#x27;t catapult you into a midday slump. On the contrary, you will be able to dedicate yourself to the second half of the day energized, since this pasta alternative also naturally contains more vitamins than durum wheat: Zucchini, for example, provides you with vitamin C, vitamin A, and folic acid.

How do they taste best? Since vegetable noodles, especially zucchini, contain a lot of water, it&#x27;s a good idea to salt them immediately after you&#x27;ve put them through the spiral slicer, let them stand for a short time, and then lightly rinse them and pat dry. This will remove excess liquid from the zoodles and they won&#x27;t be as mushy. If you&#x27;re in a hurry, you can also eat them straight raw and just pour a sauce over them like in our recipes for <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-no-cook-zoodle-marinara">no-cook zoodles in marinara sauce</a>. If you don&#x27;t want to skip cooking them, make sure to pour hot water over them only briefly or boil them for no more than a minute.

5-ingredient miso cacio e pepe with squash noodles

More vegetable-based noodles recipes:  — <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-miso-cacio-e-pepe-with-squash-noodles">Miso cacio e pepe with squash noodles</a> — <a href="https://www.kitchenstories.com/en/recipes/zucchini-spaghetti-with-lemon-sauce">Zoodles with lemon sauce</a> — <a href="https://www.kitchenstories.com/en/recipes/spicy-peanut-zucchini-noodles-with-shrimp">Spicy peanut zoodles with shrimp</a>— <a href="https://www.kitchenstories.com/en/recipes/zoodle-salad-with-tahini-dressing">Zoodles salad with sesame dressing</a> — <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-no-cook-zoodle-marinara">5ID zoodles with marinara</a>

As you can see, low carb-pasta and noodles can be fun in many ways. The basic idea when choosing an alternative is to pay attention to its texture so you can  emphasize its advantages rather than trying to sub it into a traditional durum wheat pasta dish. Creativity and willingness to new tastes are what&#x27;s needed here. Pasta alternatives will never 100% replace the originals, but that, as this article has hopefully proven that to you, is anything but bad.

Plus, 3 new recipes

There’s No Missing out with These 5 Low-Carb Pasta and Noodle Alternatives

From one-pot pastas to homemade hand pulled Chinese noodles, this month is dedicated to exploring all ends of the pasta and noodle spectrum. To stay up to date with Slurp! The Everything Pasta and Noodles Issue, check back <a href="https://www.kitchenstories.com/en/stories/slurp-the-everything-pasta-and-noodles-issue">here</a> for the latest recipes and articles, and don’t forget to follow us on <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">Instagram</a> for exclusive content.

When we decided to dedicate a month to everything pasta and noodles, it was clear from the get go that we also wanted to get <a href="https://www.kitchenstories.com/en/stories/new-on-kitchen-stories-upload-your-own-recipes">your recipes</a> in the mix, because if there&#x27;s one thing we all really like to cook it&#x27;s pasta and noodles. So we set out to find some of you, our community&#x27;s most remarkable plates of pasta or noodle dishes. We hope you’ll agree, these recipes are something else! Save, cook, and rate them this month, we’ll be right there with you.

Ashley's tagliatelle with Prosciutto and sage

There are certain flavor combinations that simply evoke positive associations. For me, sage and Prosciutto is one such combination. It always reminds me of <a href="https://www.kitchenstories.com/en/recipes/saltimbocca">saltimbocca</a>, which I tend to cook myself quite often, maybe far too often... In Ashley&#x27;s recipe though, this timeless combo meets thick strands of tagliatelle, butter, and Parmesan to become one of their favorite dinners when they want something both quick and flavorful. What also wowed us was Ashley&#x27;s dedication to detail in their step-by-step photos and videos, where they vividly demonstrate how to chiffonade. It looks so professional, we weren&#x27;t surprised when they told us that they also cook full-time! Try out the recipe:

Prosciutto and Sage Tagliatelle

8-minute chili garlic noodles from Jasleen

In an ambitious 8 minutes—the cooking time for the noodles—our community member Jasleen helps you bring this spicy spaghetti to the table. The flavor combination of sambal oelek, garlic, savory soy sauce, and just a touch of honey has already delighted several other cooks in our community. The whole thing is finished off with fresh cilantro, scallions, and a few more slices of jalapeño. It’s fast and fiery!

8 min. Chili Garlic Noodles

Kevin’s mushroom ravioli with Parmesan foam

It’s always impressive when you interpret a classic dish and make it look completely different. In this recipe for homemade ravioli, Kevin adds some tomato paste and spinach paste to the dough to give it a wonderful look–reminiscent of the Italian flag. Inside, on the other hand, a traditional filling of finely chopped mushrooms, herbs, shallot, and ricotta comes to the fore. The whole dish is rounded off by a foamy whipped Parmesan sauce. A little bit of effort, sure, but totally worth it for a fun take on ravioli.

Mushroom ravioli with Parmesan foam

Encore & More’s zoodles with wild garlic-pistachio pesto

Zoodles, or zucchini noodles, are a healthy, low-carb alternative to pasta; hopefully you’re already familiar with them from some of <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-no-cook-zoodle-marinara">our recipes</a>. Community member Yvonne, who shares their beautiful recipes with all of us under the name of their blog, <a href="https://www.encore-more.com/" rel="nofollow">Encore &amp; More</a>, turns zucchini noodles into a dream in green with the help of wild garlic and pistachio. Her photo looks so good, I had to do a double-take to make sure it wasn’t from our own photo studio.

Wild Garlic Pistachio Pesto Zoodles

Aglio e olio reinterpreted (three times over!) by limes&pepper

Thanks to community member limes&amp;pepper, we have three new ways to enjoy aglio e olio: <a href="https://www.kitchenstories.com/de/rezepte/aglio-e-olio-with-tomatoes-201a">one with tomatoes</a>, <a href="https://www.kitchenstories.com/de/rezepte/aglio-e-olio-summer-special-0a37">one for summer</a>, and the version we might just love best, <a href="https://www.kitchenstories.com/de/rezepte/aglio-e-olio-hipster-edition-with-black-garlic-0906">with black garlic and dried tomatoes</a>. For those who don&#x27;t know black garlic, it&#x27;s fermented garlic. In the process of fermentation, the garlic turns black, loses its “spicy” pungency, and acquires a slightly acidic sweetness reminiscent of balsamic.

AGLIO E OLIO - Hipster Edition (with black garlic)

How do you like your pasta best? Tell us about it in the comments! Or do you have a great pasta or noodle recipe that you want the whole world to know about? <a href="https://www.kitchenstories.com/en/stories/new-on-kitchen-stories-upload-your-own-recipes">Upload it</a> via our app or website and share it with us all!

Keep uploading your recipes, we love them!

5 Noteworthy Pasta and Noodle Recipes From the Community

From one-pot pastas to homemade hand pulled Chinese noodles, this month is dedicated to exploring all ends of the pasta and noodle spectrum. To stay up to date with Slurp! The Everything Pasta and Noodles Issue, <a href="https://www.kitchenstories.com/en/stories/slurp-the-everything-pasta-and-noodles-issue">check back here</a> for the latest recipes and articles, and don’t forget to <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">follow us on Instagram</a> for exclusive content.

If you think you need a <a href="https://www.kitchenstories.com/en/stories/how-to-cook-pasta-like-an-italian">pasta</a> machine to make pasta from scratch, think again. You <a href="https://www.kitchenstories.com/en/stories/11-handy-tools-you-ll-want-but-don-t-need-to-make-homemade-pizza">don’t need any fancy equipment</a>, all you need is a rolling pin, some regular, everyday kitchen utensils, and some dedication to <a href="https://www.kitchenstories.com/en/stories/the-complete-guide-to-making-homemade-pasta">this labor of love</a> (the results are edible and carby, which means they pay off!) The key is to roll the pasta out as thinly as you can—it will allow you to more easily work and form the pasta to keep their shapes.

To get started, you need a pasta dough recipe! Watch the video below (<a href="https://www.kitchenstories.com/en/recipes/homemade-pasta-dough-3-ways">or read the recipe</a>) to make a basic pasta dough, or play with color by adding spinach or beetroot.

If you happen to have a pasta machine, you can of course roll out your dough using a machine (<a href="https://www.kitchenstories.com/en/recipes/how-to-roll-out-pasta-dough">we have a tutorial here</a>), but otherwise, all you need is a rolling pin and some elbow grease. There’s more on making <a href="https://www.kitchenstories.com/en/stories/the-complete-guide-to-making-homemade-pasta">homemade pasta here</a>, too.

6 easy pasta shapes to master at home—plus sauce pairings

1. Hand-cut pasta (tagliatelle, fettuccine, pappardelle, and more)

The easiest “shape” to make at home is cutting hand-rolled sheets of pasta dough into long noodles with a kitchen knife. Here’s how: — Use a dough cutter to divide up your pasta dough (approx. into even handfuls) to make it easier to work with. — Use a rolling pit to thinly roll out one piece of the pasta dough on a floured (or fine semolina-ed) surface. — Roll up into a loose log and cut it, widthwise, into equal strips of the desired size (thinner for tagliatelle or fettuccine, thicker for pappardelle). — Toss with semolina into little nests and use immediately, or dry it out to use later. Repeat with remaining dough.

Try these recipes with your fresh tagliatelle, fettuccine, or pappardelle: — <a href="https://www.kitchenstories.com/en/recipes/porcini-mushroom-pappardelle-pasta">Porcini mushroom pappardelle</a> — <a href="https://www.kitchenstories.com/en/recipes/pork-and-red-wine-ragu-with-pappardelle">Pork and red wine ragu</a> — <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-lemony-chickpea-and-tahini-tagliatelle">5-ingredient lemony chickpea and tahini tagliatelle</a> — <a href="https://www.kitchenstories.com/en/recipes/fettuccine-alfredo">Fettuccine alfredo</a>

Gnocchi-shaped pasta are fun and very easy to make at home—all you need is a regular old fork! Here’s how to make them: — Divide up your pasta dough and roll it into logs approx. 2 cm/½ in. thick. — Use a pastry cutter (also known as a bench scraper) to slice the log into equally-sized, bit size pieces approx. 2.5 cm/1 in. wide. — Place your fork so the tines are resting at an angle against your work surface and so that the scooping curve of the fork is facing downward towards the work surface. — Place your piece of pasta where the fork tines begin and press with your thumb so it rolls down the curve, releasing it at the end so it curls inwards and drops down onto the table as a single gnocco. After you’re down, you’ll have a whole army of gnocchi!

Since these don’t contain potato, they’ll be denser than regular gnocchi, so we recommend a very saucy complement that will collect in their nooks and crannies. Try pairing them with: — <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-creamy-tomato-and-basil-pasta">5-ingredient creamy tomato and basil pasta</a> — <a href="https://www.kitchenstories.com/en/recipes/buttery-pasta-allamatriciana">Buttery pasta all’amatriciana</a> — <a href="https://www.kitchenstories.com/en/recipes/baked-gnocchi-with-gorgonzola-and-spinach">Baked gnocchi with Gorgonzola and spinach</a>

I had never thought of making penne at home, but it turns out you can! The size is up to you—all you need is a thick skewer, or to make enjoyably large penne like we did (think of all the sauce that’ll get trapped inside!), use the handle of a wooden spoon (in which case you should situate yourself at the edge of a bench or table so the mouth of the spoon can hang off the edge and allow for smooth rolling). Here’s how to make these larger than life penne: — Use a rolling pit to thinly roll out the pasta dough on a floured (or fine semolina-ed) surface. — Cut into evenly-sized squares using a pizza cutter. — Place the handle of the wooden spoon on one corner and roll up towards the corner that’s diagonally across, pressing slightly at the end to seal. Ta-da!

Molto penne recipes to try: — <a href="https://www.kitchenstories.com/en/recipes/penne-allarrabbiata-en">Penne all&#x27;arrabbiata</a> — <a href="https://www.kitchenstories.com/en/recipes/baked-ziti-with-italian-sausage">Baked ziti with Italian sausage</a> — <a href="https://www.kitchenstories.com/en/recipes/penne-alla-vodka-with-peas">Penne alla vodka with peas</a>

This is possibly my favorite shape to fold by hand. All you need, in addition to a rolling pin, is a knife or dough cutter, pizza wheel, or pastry wheel. Here’s how to shape up farfalle at home: — Use a rolling pit to thinly roll out the pasta dough on a floured (or fine semolina-ed) surface. — Using either a knife, dough cutter, pizza cutter—or a crinkly-edged pastry wheel, as we did—divide your sheet of pastry dough into even rectangles. — One at a time, pinch the longest edge of the rectangle into the centre to create a narrow tunnel. — Use two fingers (or in my large-handed case, your pinky) to pinch together in the middle to create the butterfly shape. Turn over and use your fingers to primp the hollows of the bow tie (or, if you like, wings) on each side, as if you would a fabric bow-tie, to make them look more pronounced.

Spread your wings with these farfalle recipes: — <a href="https://www.kitchenstories.com/en/recipes/cheese-zucchini-and-bell-pepper-pasta-bake-c0f4">Cheesy zucchini and bell pepper pasta bake</a> — <a href="https://www.kitchenstories.com/en/recipes/lemony-winter-pasta-with-roasted-cauliflower">Lemony pasta with roasted cauliflower</a>

Busiate are a pasta shape that look like spirals of ribbon. They originate from Sicily but can also be found in Calabria. To make them, you’ll need round-edged chopstick of even thickness or a thick wooden skewer. Here’s how to do it: — Divide pasta dough into small pieces. — Take a piece and use your fingers to out until very thin, approx. the width of a wooden skewer or a thick strand of wool. Cut the single strand into evenly-sized lengths, approx. 10 cm/4 in. long. — Wrap the strand around the skewer in a spiral. — Place on your work surface and roll it for a full rotation, until you have a flattened spiral. You can now gently slip the finished shape off the skewer.

Use busiate shaped pasta as you would any other spiralled or twisted pasta like fusilli. Try these: — <a href="https://www.kitchenstories.com/en/recipes/spicy-harissa-and-eggplant-pasta-bake">Spicy harissa and eggplant pasta bake</a> — <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-pasta-with-red-pepper-pesto">5-ingredient pasta with red pepper pesto</a> — <a href="https://www.kitchenstories.com/en/recipes/pasta-mit-rucola-ricotta-24e6">Pasta with arugula and ricotta pesto</a>

Orecchiette originate from the region of Apulia and are made of a semolina and water dough, rather than an egg pasta dough, which we used for the other shapes above. To make orecchiette, use a small knife with a serrated edge (this helps create the rough-textured hollow), or a regular silver dinner knife (just don’t use a steak knife with a pointy end).

Follow our video below to master how to make orecchiette at home:

— Divide up your pasta dough and roll into logs approx. 2 cm/½ in. thick. — Use a dough cutter to slice the log into equally-sized, bite size pieces (approx. 2.5 cm/1 in. wide). — Starting at the longer-side of a small piece (on the edge furthest from you), use the knife to scrape as you would into butter. — Place the scarped dough, rough side edge up, on your thumb to help give it its classic shape.

Try your fresh orecchiette these ways: — <a href="https://www.kitchenstories.com/en/recipes/orecchiette-with-sweet-corn-crispy-bacon-and-soft-eggs">Hanna’s new, delicious orecchiette recipe has corn, burst tomatoes and bacon (plus a soft-boiled egg on top for extra creaminess) and is especially good with fresh pasta</a> — <a href="https://www.kitchenstories.com/en/recipes/orecchiette-with-pistachio-pesto">Orecchiette with green beans and pistachio pesto</a> — 5<a href="https://www.kitchenstories.com/en/recipes/5-ingredient-creamy-orecchiette-with-peas-and-crispy-parma-ham">-ingredient creamy orecchiette with peas and crispy Parma ham</a>

Made it before? What’s your favorite pasta shape to make at home? Let us know in the comments!

Fun ways to shape up your pasta with everyday kitchen tools

6 Easy Pasta Shapes You Can Make Without a Pasta Machine

It happened suddenly. I was all wrapped up in the process of moving that by the time I realized it, it was too late: I had no kitchen. It’s not a common occurrence in every country, but in Germany at least, it’s really common (even for apartment rentals) to have to put in your own kitchen. Of course this comes with pros and cons, but in this instance, it was much more con than pro. I spent several weeks without an oven, armed only with a small two burner stovetop and a bathtub where I washed my dishes. So it was not just a matter of convenience, but one of sanity, that I have a portfolio of uncomplicated, as-few-dishes-as-possible recipes that I could cook until my kitchen was put together.

These recipes aren’t as easy to find as you might think, so I set out on a mission to gather as many as possible that met my criteria and I was surprised and delighted to discover plenty of tips and tricks to modify my “old” favorites as well. One-pot pasta recipes were definitely ones that fit the bill, and even though (thankfully) I now have a stove (!) and a sink (!!) again, one-pot pastas still make it into my weeknight dinner routine. Could it be because of the lack of dishes? Yes, but also just how quick and satisfying they are!

What is a one-pot pasta and how do you make it?

As the name suggests, one-pot pastas are dishes that are prepared in just one pot. You cook the pasta in the same pot in which you sauté the other ingredients or even prepare the sauce. This means that one-pot pastas are just about as simple, quick, and satisfying as it gets. They make a well-rounded dinner and require just about no washing up. It doesn&#x27;t get more practical than that! Making one-pot pasta isn&#x27;t hard, but these tips, tricks, and recipes will help you cook even more delicious, versatile one-pot dishes in the future.

5 tips and tricks, plus 19 recipes, for one-pot pasta

1. The golden rule: Sauté first, simmer second.

To truly take advantage of all the caramelized, toasty, savory flavors from sautéing your ingredients, you have to follow this rule. By sautéing your aromatics or proteins first, then adding your broth or water and scraping up all the browned bits from the bottom of the pan, the pasta sauce will incorporate all that flavor. Our new recipe for <a href="https://www.kitchenstories.com/en/recipes/one-pot-creamy-cajun-chicken-pasta">One-pot creamy Cajun chicken pasta</a> takes full advantage of this trick:

One-pot creamy Cajun chicken pasta

You can also see this golden rule in action in these recipes: — <a href="https://www.kitchenstories.com/en/recipes/one-pot-pasta-with-orzo-and-shrimp">One-pot pasta with orzo and shrimp</a> — <a href="https://www.kitchenstories.com/en/recipes/easy-singaporean-noodles">Easy Singaporean noodles</a> — <a href="https://www.kitchenstories.com/en/recipes/one-pot-pasta-and-chicken-alfredo">One-pot pasta and chicken alfredo</a>

Have you ever tried making gnocchi like one-pot pasta? Take <a href="https://www.kitchenstories.com/en/recipes/gnocchi-with-peas-and-parmesan">this simple, springy one-pan combination</a> which uses gnocchi as a base for example. Or our community member <a href="https://www.kitchenstories.com/en/recipes/one-pot-gnocchi-mit-pesto-eab7">Hanna’s variation with pesto</a>, which she especially likes to do as a <a href="https://www.kitchenstories.com/en/stories/meal-prep-for-beginners-how-to-easily-cook-for-the-whole-week">meal prep recipe</a> and take to the office for lunch. <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-tortellini-in-brodo-with-greens">Devan&#x27;s cheesy tortellini in broth</a> not only comes out of one pot, but even requires only five ingredients.

What’s often forgotten on the subject of one-pot pastas and noodles? Soups! From <a href="https://www.kitchenstories.com/en/recipes/chicken-noodle-soup">chicken noodle soup</a> to <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-pasta-e-ceci-pasta-with-chickpeas">Italian chickpea and pasta “stew”</a> to <a href="https://www.kitchenstories.com/en/recipes/creamy-tahini-noodle-soup-ef12">rice noodle soups</a>, noodle and pasta soups are nearly always cooked in a single pot, incredibly versatile, and super easy to make even after the most stressful day.

More one-pot soups and stews: — <a href="https://www.kitchenstories.com/en/recipes/sausage-penne-soup-f09f">Sausage and penne soup</a> — <a href="https://www.kitchenstories.com/en/recipes/savoy-cabbage-and-pasta-stew">Savoy cabbage and pasta stew</a> — <a href="https://www.kitchenstories.com/en/recipes/vietnamese-pho">Vietnamese-inspired noodle soup</a>

Since the cooking water from one-pot pastas are absorbed and served directly in the dish as the sauce, it pays to cook with lots of flavor here. By cooking in broth or stock, wine or tomato passata, you automatically infuse your one pot dishes with extra flavor.

These recipes show you how it’s done: — <a href="https://www.kitchenstories.com/en/recipes/one-pot-pasta">One-pot pasta</a> — <a href="https://www.kitchenstories.com/en/recipes/one-pot-spinach-pasta">One-pot spinach pasta</a> — <a href="https://www.kitchenstories.com/en/recipes/one-pot-red-pepper-pasta-with-chicken">One-pot red pepper pasta with chicken</a>

5. How to turn your favorite pasta dishes into one-pot recipes

Not all recipes can be easily transformed into one pot recipes; <a href="https://www.kitchenstories.com/en/stories/can-you-one-pot-it">we tried it with a few unexpected candidates</a>. One rule of thumb is to make sure you only adapt recipes for one-pot pasta that don&#x27;t require the vegetables to be cooked to the minute, since the pasta will largely dictate the cooking time. <a href="https://www.kitchenstories.com/en/recipes/one-pot-stovetop-mac-and-cheese">Macaroni and cheese</a>, for example, is a great choice. Our community member Julia drew inspiration for <a href="https://www.kitchenstories.com/en/recipes/cremige-kase-lauch-pasta-1753">her spaghetti</a> from the popular <a href="https://www.kitchenstories.com/en/recipes/german-style-leek-and-cheese-soup">German leek and cheese soup</a>. Our chef and test kitchen manager Christian even made an <a href="https://www.kitchenstories.com/en/recipes/christian-s-one-pot-pasta-with-meatballs-en">excellent one-pot pasta with meatballs</a>! If you&#x27;re up for a challenge, this <a href="https://www.kitchenstories.com/en/recipes/mushroom-stroganoff">mushroom stroganoff</a> will be my next vegetarian one-pot pasta experiment—join me and let me know how it goes in the comments! I think I’ll increase the amount of liquid by about 1 ⅔ - 2 cups (400-500 ml) in the last step, add the pasta, stir regularly, and taste a noodle every now and then until it’s al dente.

What pasta dishes have you already successfully adapted into one-pot wonders? Share your tips and tricks or <a href="https://www.kitchenstories.com/en/stories/new-on-kitchen-stories-upload-your-own-recipes">upload your own recipe</a> to get the community cooking!

Your weeknight dinners, sorted

19 One-Pot Pastas You Can Make Tonight

<a href="https://www.kitchenstories.com/en/stories/how-to-cook-pasta-like-an-italian">Pasta</a> and or <a href="https://www.kitchenstories.com/en/stories/oodles-of-asian-noodles">noodles</a> make it into my weeknight dinner rotation at least two to three times per week and I don’t care who knows it. They’re like that friend who’s always there for me (see: always in my pantry), enviably low-maintenance (see: quick to make and super versatile), and does the heavy lifting in our relationship (see: no supplemental side dishes needed). I can drop by the store for fresh ingredients if I have the time and energy, but if I don’t, I can whip up something just as satisfying by <a href="https://www.kitchenstories.com/en/recipes/pantry-tuna-pasta-a60d">pulling from the pantry</a>.

But that’s not all that pasta and noodles have to offer. As someone who loves to cook and is always looking out for <a href="https://www.kitchenstories.com/en/recipes/make-pizza-babka-supreme-with-devan">a cookable weekend project</a>, the thing I might just love best is that as easy as a plate of pasta or noodles can be, they can also be a labor of love; rolled, pulled, pounded, or filled by steady hands and served up with a hearty helping of long-simmered “Sunday sauce.”

So this month we want to explore both ends of this slurpable spectrum—from one-pot pastas to homemade hand-pulled and knife cut Chinese noodles, pasta shapes you can make at home (no special equipment needed) to the endless culinary possibilities of instant noodles. We’ll make some fun takes on pasta bakes, take a peek at pasta and noodle alternatives (from the low carb to the gluten-free), have a little <a href="https://www.youtube.com/watch?v=1nWNXO3CZkU" rel="nofollow">Lady and the Tramp moment</a> (or not?), put our twist on some classics (think <a href="https://www.kitchenstories.com/en/recipes/cacio-e-pepe">cacio e pepe</a>, <a href="https://www.kitchenstories.com/en/recipes/spinach-and-ricotta-ravioli">ravioli</a>, and <a href="https://www.kitchenstories.com/en/recipes/tomatoes-and-egg">tomato and egg</a>), and so much more!

Without further ado, welcome to The Everything Pasta and Noodles Issue! Save and revisit this article throughout the month as our latest recipes and stories will be linked below, and remember to follow us on <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">Instagram</a> for exclusive content. To get us all in the mood, let’s get the conversation started in the comments section below: What’s the one pasta or noodle dish that you couldn’t imagine living without?

— <a href="https://www.kitchenstories.com/en/stories/19-one-pot-pastas-you-can-make-tonight">19 One-Pot Pastas You Can Make Tonight</a> — <a href="https://www.kitchenstories.com/en/stories/6-easy-pasta-shapes-you-can-make-without-a-pasta-machine">6 Easy Pasta Shapes You Can Make Without a Pasta Machine</a> — <a href="https://www.kitchenstories.com/en/stories/mission-possible-making-chinese-noodles-at-home">Mission Possible: Making Chinese Noodles at Home</a> — <a href="https://www.kitchenstories.com/en/stories/5-noteworthy-pasta-and-noodles-recipes-from-the-community">5 Noteworthy Pasta and Noodle Recipes From the Community</a> — <a href="https://www.kitchenstories.com/en/stories/theres-no-missing-out-with-these-5-low-carb-pasta-and-noodles">There’s No Missing out with These 5 Low-Carb Pasta and Noodle Alternatives</a> — <a href="https://www.kitchenstories.com/en/stories/take-your-pasta-bakes-to-a-whole-new-level">Take Your Pasta Bakes to a Whole New Level</a> — <a href="https://www.kitchenstories.com/en/stories/make-instant-noodles-into-instant-magic-with-these-upgrades">Make Instant Noodles Into Instant Magic with These Upgrades</a> — <a href="https://www.kitchenstories.com/en/stories/make-your-own-tortellini-ravioli-and-mezzelune">Make Your Own Tortellini, Ravioli, and Mezzelune</a>

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