Pasta Recipes

Pacific Northwest smoked salmon chowder with red potatoes, fish stock, dill, tarragon, and a finish of half-and-half. Smoky, herby, and built on bacon fat for layered depth.

Homemade ravioli stuffed with flaked smoked salmon and melted fontina cheese, served with silky dill cream sauce. This elegant pasta dish brings restaurant-quality flavor to your dinner table.

Layered baked spaghetti casserole with tuna, ham, cheese, and sour cream in a creamy tomato sauce. Comfort food that bakes up bubbly and golden in about an hour.

Easy, and quick and impresses the heck out of your guests! I sometimes add thyme, or oregano to my dough when mixing (about 2 teaspoons) and this adds nicely to the taste of the dough.

Classic Italian spinach lasagna layered with fresh pasta, ricotta-spinach filling, tomato sauce, and bechamel. From-scratch vegetarian showstopper.

Crostata di fragole is an Italian strawberry tart with almond-enriched pasta frolla, a layer of strawberry jam, and fresh berries arranged for a stunning no-bake filling on a crisp, buttery shell.

Golden onion and zucchini lasagna with slow-cooked onions, sauteed zucchini, nutmeg bechamel, and Parmesan. A refined vegetarian lasagna with no-boil noodles.

Chef-style emerald green basil pasta with a rich reduction tomato sauce built on veal stock, mirepoix, and white wine. An elegant handmade Italian plate worthy of a tasting menu.

Horn and Hardart's legendary automat mac and cheese with a roux-based cheddar sauce, canned tomatoes, and a pinch of cayenne. The NYC classic, baked golden.

Scandinavian-style meatball cakes made from ground veal and pork with cream and eggs, served alongside beer rice cooked in French onion soup. A hearty, pub-inspired dinner.

Asparagus lasagne with a lemon-nutmeg white sauce, ricotta, Swiss cheese, and Canadian bacon. A spring twist on classic lasagna with make-ahead steps for easy entertaining.

Linguine deliziose tosses lightly floured shrimp and salmon with sauteed leeks, mushrooms, garlic, and white wine, then finishes with linguine in a buttery marjoram-parsley sauce. San Francisco surf-and-pasta feast.

Fresh homemade egg pasta dough blends all-purpose and semolina flour with three eggs for a golden, slightly toothsome noodle. Roll through a pasta machine and cut into spaghetti, fettuccine, or whatever shape your day calls for.

Spinach ricotta gnocchi (gnudi): pillowy Italian dumplings made without potatoes. Just ricotta, spinach, parmesan, and a touch of breadcrumb. Poached gently and dressed with butter or tomato sauce.

A warm beef and bacon stew is served over pasta. It's delicious and fills you up. A great fall or winter dish.

Belgian waffles using flour, salt, and liquid egg substitute, crisp-edged from the waffle iron and topped with whipped cream. A light brunch favorite.