5,061 pasty recipes

Cheese puffs made from choux pastry, light and airy bites packed with sharp cheddar, baked golden and crisp outside, tender within. A French gougere-style appetizer for any party.

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.

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.

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.

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.

Homemade beet pasta dough with a stunning ruby-red color from fresh beet puree. Just four ingredients, no eggs, and endlessly versatile for any pasta shape you want to roll.

Quick garlic butter noodles tossed with melted butter, garlic powder, and shredded Monterey Jack cheese. A 10-minute side dish with just 5 ingredients. Comfort food at its simplest.

Homemade potato gnocchi from scratch, made with baked rather than boiled potatoes for a light, fluffy texture. Pillowy little dumplings ridged on a fork, boiled until they float, ready for any sauce you love.

For a 9 inch pie Make sure you have cold ingredients, don't overwork the dough-it will make it tough, add ice water GRADUALLY-too much makes the crust tough, not enough makes it crack. The dough should just form clumps.

Kaesmus or Rallenmus (German cheese mush): a rustic Swabian dish of tiny flour-and-egg crumbs simmered in milk with cheese and topped with browned onions in clarified butter. Ready in 30 minutes.

These banana fritters stay crispy thanks to a flour-dusted coating under a light egg-and-milk batter. Deep-fried golden in minutes and served hot for a crunchy, sweet snack or dessert.

Old-fashioned cake doughnuts with nutmeg and ginger, deep fried and tossed in cinnamon sugar. A simple from-scratch doughnut recipe that rests before frying for a tender crumb.

Pasta with bitter broccoli, garlic, and chili flakes: a Southern Italian classic scented with an almost reckless 14 cloves of garlic and a hit of red pepper heat. Weeknight dinner, minimal effort.

Tagliatelle tossed with crispy hot Italian sausage, wilted kale, chicken stock, and sharp pecorino cheese. A rustic Italian pasta that comes together in 40 minutes flat.

Easy doughnuts recipe for a big crowd: a baking-powder cake doughnut dough rolled, cut, deep-fried golden, and tumbled in icing sugar. Warm nutmeg in every bite.