Pasta & Noodle Recipes

Most Recent

Teff Tagliatelle with Niter Kibbeh

In traditional Ethiopian niter kebbeh (spiced clarified butter), whole spices, like nigella, coriander, and cardamom, are bloomed in clarified butter, or ghee, and then strained; here, chef Yohanis Gebreyesus leaves the toasted spices in to add texture to this simple but luxurious sauce for pasta made with earthy, fragrant teff . Don’t skip on resting the dough—it prevents the pasta from cracking apart when rolling and boiling.

Soba Noodles with Crispy Duck and Hot Dipping Sauce

The combination of cold, chewy homemade soba noodles with steaming-hot crispy duck and dashi-enriched dipping sauce is an unparalleled delight. Timing is key when making this dish—cook the soba just before you serve. Work ahead by steeping the dashi and seasoning the duck the night before or the morning of cooking. For the purest flavor, seek out hon mirin (“real mirin”), which has no added sweeteners or salt.

Homemade Soba Noodles

Tender and supple with the perfect chewy texture, these from-scratch buckwheat soba noodles are easy to master. Don’t worry about adding too much starch; tapping the noodles gently before cooking gets rid of any excess. Serve them with Sonoko Sakai’s Crispy Duck and Hot Dipping Sauce or store-bought mentsuyu (noodle soup base).

Vegetarian Lasagna “Bolognese” with Plant-Based Meat

This faux lasagna Bolognese delivers all the comforting flavors of the Italian classic, thanks to layers of richly seasoned plant-based meat and a quickly simmered marinara. Cheesy spinach and tender zucchini pack in even more vegetables, which get an extra umami boost from plenty of parmesan. If you’ve never cooked with plant-based meat before, trust your instincts and your eyes; it browns as it cooks, just like ground beef.

Auntie Monica’s Seafood Mac and Cheese

Loaded with fresh shrimp, crab, and lobster and layered with a rich mixture of cheeses, this macaroni and cheese gets an extra boost of spice from liquid shrimp-and-crab boil. The boil seasoning lends its long-cooked flavor to the casserole without overcooking the delicate seafood. This recipe comes from Monica Williams, chef Kia Damon's auntie and former drill instructor for the United States Marine Corps.

Longevity Noodles with Oyster, Shiitake, and Enoki Mushrooms

The longer the better to symbolize longevity, these spicy, savory noodles are a must for Lucky Chow producer Danielle Chang at her Lunar New Year feast. Cutting the noodles is strictly forbidden because cutting is a metaphor for shortening a life, so twirl the long strands to serve and eat. A mix of torn and sliced mushrooms (also a symbol of health and longevity) adds a variety of textures and a bite of umami to this quick-cooking dish.

More Pasta + Noodles

Kale-Artichoke Stuffed Shells

Cannellini beans add hearty creaminess to these stuffed shells, while mild heat from Calabrian chiles and earthy sweetness from fennel seeds amp up jarred marinara sauce. Cook a few extra pasta shells to have on hand in case some tear during boiling.

Farro Mafaldine with Black Truffle Butter and Mushrooms

“The best way to cook with truffles is as simply as possible,” says chef Karen Akunowicz, of the Northern Italian restaurant Fox & the Knife in Boston. Bold in scent and flavor, black winter truffles require very little coaxing to lend their heady punch to a dish, though Akunowicz does recommend using a bit of gentle heat, which helps develop and release their deepest flavor, as in this elegant-yet-hearty dish, which pairs creamy butter, nutty farro pasta, and a fortifying mix of wild mushrooms with just enough truffle to elevate each forkful. Black truffle paste, available year-round, melts beautifully into the buttery sauce, but when they’re in season (November through February), Akunowicz recommends splurging for fresh black truffles, and using a rasp grater to get as much truffle goodness as possible into each perfect bite.

Mashed Potato and Ham Agnolotti in Turkey Bone Broth

“After eating such heavy food on Thanksgiving, it’s nice to have something lighter the day after,” says 2020 F&W Best New Chef Tavel Bristol-Joseph. His delicate agnolotti, filled with leftover mashed potatoes and ham, feature a smart shortcut—store-bought fresh lasagna sheets—served in a broth made from leftover turkey bones. Store-bought fresh lasagna noodles make a smart shortcut, letting you focus on filling and forming the agnolotti. (This is the perfect task for entertaining family and engaging idle hands.) Both the pasta and the savory broth freeze beautifully, so you can stock your freezer and enjoy this dish weeks after Thanksgiving.