Pasta recipes

Pasta frittata turns leftover spaghetti, cooked vegetables, and shredded cheese into a one-skillet meal bound with eggs. Italian frugal cooking at its smartest, ready in 15 minutes.

Italian spinach pasta (pasta verde): three-ingredient homemade green pasta of blanched spinach, eggs, and flour. Classic Emilia-Romagna technique for tagliatelle, lasagna, or ravioli.

Greek Pasta Flora with a Cognac-butter pastry crust and a rich filling of stewed apricots, dried figs, raisins, apricot jam, and orange zest. A traditional Athenian lattice tart.

Elegant Italian pasta rolls stuffed with three cheeses, smoked ham, and prosciutto, poached in chicken broth and served over fresh tomato sauce. A masterchef-worthy showpiece.

A crispy vermicelli-Parmesan crust topped with mixed seafood, broccoli, mushrooms, and a rich sherry cream sauce under bubbly mozzarella. Part pasta, part pizza, all comfort.

Pasta with garlic, beaten eggs, olive oil, and Parmesan. A stripped-down Italian pantry pasta similar to a simplified carbonara, ready in 30 minutes.

Pesto pasta shells with sauteed leeks, sun-dried tomatoes, black olives, and chopped hard-boiled eggs topped with Parmesan. A quick vegetarian pasta dinner.

A fettuccine crust holds layers of cottage cheese, broccoli, and seasoned ground turkey in tomato sauce, all baked under a Parmesan top. Part pasta, part pie, fully irresistible.

Fresh egg pasta from scratch with just flour, eggs, and olive oil. Hand-kneaded on a wooden board using the classic Italian well method for silky, elastic dough.

Homemade squid ink pasta tossed with fried calamari, roasted Roma tomatoes, and a Parmesan-Romano cream sauce. A striking black pasta dish made from scratch with semolina flour.

Spinach pasta frittata made with leftover spaghetti, blanched spinach, fontina, and Parmigiano-Reggiano. A skillet-cooked Italian frittata di pasta with golden crusts on both sides.

An elegant French mousseline of frog legs and sole, piped into molds with a tender frog-leg center, baked gently in a water bath, and served over buttered fresh pasta with a silky frog-leg cream sauce.

Homemade pesto pasta made fresh in a pasta extruder, with basil pesto kneaded into the dough and topped with a feta-walnut pesto sauce. A green-on-green dish with double-dose basil flavor.

Homemade green basil fettuccine tossed with fresh tomato-vermouth sauce and crumbled feta. A scratch-pasta Italian dinner with herb-infused noodles and a bright summer sauce.

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.

This is commonly known in some regions as Frog's Eye Salad)