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Pasta

13 entries

The recipes we actually cook.

Method pasta

Cooking pasta in the pan

Dry pasta in a wide pan, in salted water just to cover: a small amount of water, so it ends up as starchy as a restaurant’s pasta pot.

Read2m
Method WTF +2

Pasta sauces

Brought in from a base you made ahead, built fresh before the pasta goes in, or finished with cream: a meat sauce, a marinara, fresh tomatoes and garlic.

Read1m
Method pasta

Finishing pasta in the sauce

The sauce goes in when the pasta is 2–3 minutes from done; the pasta finishes in the sauce, and the starch pulls the two together.

Read1m
Method pasta

Off the heat

Take the pan off the heat, then add whatever heat would spoil: cheese, butter or good oil, fresh herbs, acid.

Read1m
Italian WTF +5

Cherry tomato and garlic spaghetti

Spaghetti, cherry tomatoes, and garlic cooked together in a little oily water, so the sauce makes itself as the water boils off. It’s the Cherry tomato and garlic pasta build of one-pan pasta.

Prep5m
Cook20m
Serves2
Method WTF +1

Cherry tomato and garlic pasta

A reverse sauce: long pasta, whole cherry tomatoes, and garlic cooked together in oily water until the tomatoes burst and the water boils off, with basil, Parmesan, and good oil off the heat.

Read2m
Canadian WTF +4

Lazy tomato soup

A warm bowl of soup on a fall day is a wondrous thing. This is a classic fridge magnet recipe that I use to clean up old veg.

Prep~10m
Cook~15m
Serves4–6
Italian pasta +3

Fresh egg pasta

Making pasta by hand is easier than it looks. It takes about 20 minutes, plus a bit of cleanup.

Prep20m
Cook2–3m
Serves4
Italian pasta +1

Yam and sage pasta filling

This is a great filling for vegetarian pasta like ravioli, tortellini, or sauced pastas like lasagne or ragù. Makes enough filling for around 50 small stuffed pastas (10 g each).

Chinese mains +3

Sichuan quick noodles

A one-pan work-from-home lunch built on a precooked protein base. Twenty minutes, cleanup included.

Prep5m
Cook15m
Serves1