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  1. HomeChevron Right
  2. Pasta & Noodle RecipesChevron Right
  3. Fresh Pasta

Fresh Pasta

By Food & Wine
Updated May 09, 2019
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Fresh Pasta with Spicy Corn and Asparagus
Making your own fresh pasta at home may seem like an intimidating task to take on, but with the right flour and some patience it can be a fun project. Here, some of our favorite fresh pasta recipes to try.
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Rye Capellini with Yeast Butter and Truffles

Rye Capellini with Yeast Butter and Truffles
Credit: Abby Hocking / Food & Wine
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F&W Best New Chef 2017 Noah Sandoval, of Chicago’s Oriole, has created one of the most delicious pastas we’ve ever eaten. The fresh capellini is redolent with caraway and rye, and gets tossed with an umami-rich truffle butter sauce and just a whisper of citrus. Making the pasta takes a bit of effort, but the results are well worth it.

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Black-and-White Pici Pasta

Black-and-White Pici Pasta
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Delicious, chewy and tender plain pasta and squid-ink pasta get rolled together for a visually striking black-and-white effect.

  • Quick Pasta Recipes

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Fresh Pappardelle

Fresh Pappardelle
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Justin Smillie is known for the spectacular fresh pastas he makes at Il Buco Alimentari e Vineria, such as the pappardelle here. The chewy texture and wide ribbon shape of pappardelle make it an ideal match for hearty sauces like his chicken thigh ragù.

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Potato Gnocchi with Butter and Cheese

Potato Gnocchi with Butter and Cheese
Credit: © Frances Janisch
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The uncooked gnocchi pieces can be frozen on the prepared baking sheet, then transferred to a resealable plastic bag and frozen for up to 1 month.

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Easy Ravioli

Easy Ravioli
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Dough Tip "Always err on the side of making ravioli dough a little bit sticky," Domenica Marchetti says. "You can sprinkle on more flour as you roll it out."

  • Perfecting Ravioli

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Spinach and Ricotta Gnudi with Tomato-Butter Sauce

Spinach and Ricotta Gnudi with Tomato-Butter Sauce
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Chef Tommy Habetz describes gnudi as "ravioli filling without the pasta." He learned how to make his outrageously light and creamy version while working at Mario Batali's former New York City restaurant Pó.

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Frascatelli Carbonara

Frascatelli Carbonara
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Chef Michael Romano tops homemade frascatelli, a dense spaetzle-like pasta, with a combination of pancetta, cheese and cream.

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Spinach-and-Ricotta Tortelli with Browned Butter

Spinach-and-Ricotta Tortelli with Browned Butter
Credit: © John Kernick
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The pasta for this tortelli (a larger version of tortellini) is extremely silky and supple, which makes it excellent with the creamy ricotta-and-spinach filling. If there's any dough left over, cut it into noodles, as Marco Canora does, then dry it and store it in bags in the refrigerator to have on hand for last-minute dinners.

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Fresh Pasta with Pork Shoulder and Cocoa Sugo

HD-201304-r-fresh-pasta-with-pork-shoulder-and-cocoa-sugo.jpg
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Chef Vic Casanova flavors house-made pasta with cocoa to serve with his luscious pork ragù. The inspiration: traditional Italian recipes like this one, in which a little cocoa powder deepens the savory flavor of a meaty sauce.

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Pappardelle with Milk-Roasted Baby Goat Ragù

Pappardelle with Milk-Roasted Baby Goat Ragù
Credit: © April Williams
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Johnny Monis slowly roasts the baby goat in milk until it's meltingly tender, then simmers it in tomato sauce before spooning it over fresh, eggy pappardelle noodles. The key to the dish is giving all of the elements enough time to come together: "We never serve our ragù the same day we make it," Monis says. "When the ragù is allowed to cool overnight, the flavor and texture completely change."

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Meyer Lemon Gnocchi

Meyer Lemon Gnocchi
Credit: © John Kernick
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For supertender gnocchi, Steve Corry is careful not to overwork the dough. After draining the gnocchi, he sautés them until they're slightly crispy, then tosses them with the lemony sauce. Instead of sprinkling the gnocchi with Parmesan cheese, Corry likes to shave bottarga—dried and salted gray mullet roe—over the top, but they're also delicious without it.

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Crespelle with Ricotta and Marinara

Crespelle with Ricotta and Marinara
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In this recipe, by Tony Mantuano and his wife, Cathy, lush ricotta-filled crêpes bake in a rich marinara sauce.

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Potato Gnocchi with Garlic Butter, Mushrooms and Snails

Potato Gnocchi with Garlic Butter, Mushrooms and Snails
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Chef Gabriel Kreuther makes gnocchi using fromage blanc, a fresh French cheese that creates a light texture and lovely tang; sour cream is a fine replacement. Snails add an earthy flavor to the dish (though the recipe is also delicious without them).

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Fresh Pasta with Spicy Corn and Asparagus

Fresh Pasta with Spicy Corn and Asparagus
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The pasta can be prepared through Step 3 and refrigerated overnight or frozen for up to 1 month. To freeze, toss with cornmeal and store in a sturdy plastic bag.

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    1 of 14 Rye Capellini with Yeast Butter and Truffles
    2 of 14 Black-and-White Pici Pasta
    3 of 14 Fresh Pappardelle
    4 of 14 Potato Gnocchi with Butter and Cheese
    5 of 14 Easy Ravioli
    6 of 14 Spinach and Ricotta Gnudi with Tomato-Butter Sauce
    7 of 14 Frascatelli Carbonara
    8 of 14 Spinach-and-Ricotta Tortelli with Browned Butter
    9 of 14 Fresh Pasta with Pork Shoulder and Cocoa Sugo
    10 of 14 Pappardelle with Milk-Roasted Baby Goat Ragù
    11 of 14 Meyer Lemon Gnocchi
    12 of 14 Crespelle with Ricotta and Marinara
    13 of 14 Potato Gnocchi with Garlic Butter, Mushrooms and Snails
    14 of 14 Fresh Pasta with Spicy Corn and Asparagus

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