100 Best Recipes Ever: Pasta

By Food & Wine
February 27, 2017
F&W's editors combed through the more than 10,000 recipes we've published in our 35 years of existence to find the very best. We only had room for the 20 Best Ever Recipes in print, but here we present the full 100 greatest dishes of all time.
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Strozzapreti with Lamb Ragù

“Strozzapreti has a ridge along its length, which helps pick up more of the sauce,” says Michael Mina of this pasta, which he serves with a spiced lamb ragù.

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2 of 6

Crespelle with Ricotta and Marinara

In this recipe, adapted from Wine Bar Food by Tony Mantuano and his wife, Cathy, lush ricotta-filled crêpes bake in a rich marinara sauce.

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Piri Piri Pasta

A recipe from Emeril Lagasse, from the 2007 Classic in Aspen.

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Spaghetti with Fresh Soppressata

One of the most popular cured meats on restaurant charcuterie boards, soppressata is a hard salami from southern Italy. Andrew Carmellini’s family grinds their own meat to make it, but much easier is buying Italian sausages and removing their casings. To give the fresh soppressata extra spice, use hot sausages instead of sweet ones, or increase the amount of crushed red pepper.

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Orecchiette with Pistachio Pesto

This amazingly flavorful pesto has a key ingredient that makes it stand out: Sicily’s famed pistachio nuts. Frank Falcinelli says, “Sicilian pistachios are incredibly sweet and fruity, not like the cheap ones we eat in front of the TV here in the U.S.”

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