Pasta Dish Recipes | Taste of Home (2024)

FAQs

What is the best pasta dish in the world? ›

Fettuccine (or linguine... or papardelle...)

This one is super easy! Roll out the dough to be as flat as you can make it, and cut even strips of pasta that are about 10 inches long. Depending on how wide you want your noodles to be, you can end up with fettuccine, tagliatelle, linguine... or even a mix of all of them.

Cheese is an excellent way to add flavor to your pasta without having to rely on sauce. Try mixing your angel hair pasta with goat cheese, and toss in sun-dried tomatoes to make an amazing meal with just a few ingredients. Garlic butter is a terrific way to season all types of noodles.

The most famous pasta dishes are: Spaghetti Bolognaise. Lasagne. Fettuccine Alfredo.

The real Pasta Cacio e Pepe was turned into the “emptied” form of cheese and creamed by adding cooking water and pepper. A dish of the Lazio tradition, made with two ingredients, as often happens with many Italian recipes: you do with what there is available. There are no other ingredients: pasta, cheese and pepper.

In fact, the earliest forms of pasta excavated in archaeological digs were made from millet, a grain that has been in use in East Asia much longer than rice or wheat. Early Chinese cultures mostly grew soft wheat that was not well suited to making dried pastas, but made good fresh pasta.

Testaroli has been described as "the earliest recorded pasta". It is also a native dish of the southern Liguria and northern Tuscany regions of Italy. Testaroli is prepared from a batter that is cooked on a hot flat surface, after which it may be consumed.

Lemons are a flavor enhancer just like salt but without all the sodium. A fresh squeeze brings out the acidity of the tomatoes and enhances the flavor of the noodles, making the entire dish more savory.

How to make pasta sauce taste like restaurant? ›

Add a Splash of Red Wine

If you really want restaurant-quality pasta sauce, pour a bit of red wine into the pan. Wine does a beautiful job of adding another layer to the sauce's flavors, giving jar pasta sauce a depth it usually doesn't have.

Nearly any late summer veggie works well in this roasted vegetable pasta. Replace some of the summer squash with eggplant or bell peppers, swap the carrots for green beans, or add broccoli, cauliflower, fennel, or corn.

A small amount of fat—extra-virgin olive oil or butter—is essential to good pasta sauce texture. Without fat, you have at best watery sauce (nobody has ever said, "Waiter, my pasta is not quite wet enough"), and at worst sauce that over-thickens with starch alone and takes on a pasty texture.

Italy's most popular pasta is penne. This quill-shaped pasta is unusual in that it has a very precise origin. It was born in 1865, with a new device patented by Giovanni Battista Capurro in the small town of San Martino d'Albero, near Genoa.

Su filindeu—literally “threads of God” in Sardo—is unfathomably intricate. It's made by only three women on Earth, all of whom live on Sardinia. And they make it only for the biannual Feast of San Francesco. It's been this way for the last 200 years.

BiCE's Lobster and Truffle Tagliolini (around $2013): While not strictly a single serving of pasta, this extravagant tasting menu from BiCE Cucina in New York takes the top spot. The centerpiece was a dish of tagliolini adorned with a staggering amount of lobster and white truffles.