Pasta recipes

A Pennsylvania Dutch classic of broad homemade noodles fried golden in butter, then scrambled with eggs until just set. Three ingredients, zero fuss, and pure old-world comfort food.

Classic Italian carbonara with pancetta, eggs, Parmigiano-Reggiano, and Pecorino Romano tossed with hot pasta. The residual heat creates a silky, creamy sauce with no cream added.

Spaghetti tossed with crisp bacon, beaten eggs, and grated cheese in a butter and white wine sauce. The heat of the just-drained pasta cooks the eggs into a silky, no-cream carbonara-style coating. A fast pantry dinner.

Crispy bacon, beaten eggs, and Parmesan tossed with hot spaghetti for a quick carbonara-style dinner. Ready in 30 minutes with just a handful of pantry staples.

Pumpkin ravioli stuff fresh egg pasta with a Parmesan, amaretti, and nutmeg pumpkin filling, then toss in browned butter. Northern Italian Mantua-style autumn pasta with sweet-savory crumbs.

Fontina, mushroom, and pancetta lasagna layers a ricotta-spinach filling, rosemary-scented mushrooms, and a tomato-porcini-pancetta sauce under melty fontina and Parmesan. A rich, make-ahead Italian centerpiece.

A layered baked spaghetti casserole with crumbled tofu, cottage cheese, and melty mozzarella in a herb-tomato sauce. The surprise? It's vegetarian and nobody will guess.

Classic meat lasagna layered with seasoned beef, cottage cheese, cheddar, and Parmesan between tender noodles, perfect for freezing and reheating.

Homemade ravioli made easy with wonton wrappers, stuffed with a creamy shrimp and fresh sweet corn filling. Poached in minutes, these little parcels burst with summery flavor.

Italian pasta frittata loaded with bow-tie noodles, asparagus, mushrooms, and red pepper. Ready in 22 minutes for a hearty brunch or fast weeknight dinner.

Mix-and-match meatballs you build your way, choosing the meat, broth, herb, and creamy finish. Baked, then simmered in a mushroom gravy enriched with sour cream, yogurt, or cream cheese, served over noodles, rice, or spaetzle.

Kreplach with four filling options: chicken, chicken liver with schmaltz, seasoned ground beef, or cottage cheese. Homemade Jewish dumplings for chicken noodle soup or served with sour cream.

German noodle ring baked in a cheese custard and unmolded onto a platter with extra cheese sauce poured over top. A retro Pennsylvania Dutch showpiece side dish.

Grandma's Italian gnocchi are pillowy homemade potato dumplings made from riced russets, egg and flour, grooved to catch sauce and boiled just until they float. Authentic from-scratch comfort, lighter than store-bought.

Spaghetti carbonara with bacon, beaten eggs, white wine, butter, and grated Italian cheese. The hot pasta cooks the eggs into a creamy, silky sauce right in the bowl.

Handmade pumpkin ravioli filled with ricotta and pumpkin, served in a creamy pumpkin seed sauce with green chiles. A from-scratch fall pasta project.