Pasta With A Twist - Creative Pasta Recipes 2024

There are hundreds of pasta varieties out there, but they can be broadly classified into a few main categories:

Long Pasta (Pasta lunga): These are long, thin strands that come in various widths. Examples include spaghetti, fettuccine, tagliatelle, and linguine. They’re perfect for dishes with light sauces that can coat the strands.
Short Pasta (Pasta corta): This is a large group with all sorts of fun shapes! Penne, fusilli (corkscrews), farfalle (bowties), rotini (spirals), and macaroni are just a few examples. These pastas work well with chunky sauces or dishes where the pasta needs to hold the sauce inside its cavities.
Stuffed Pasta (Pasta ripiena): These are pockets of pasta dough filled with delicious ingredients like ricotta cheese, vegetables, or meat. Ravioli, tortellini, and manicotti are popular types. They can be enjoyed in simple sauces or baked in a casserole.
Soup Pasta (Pastina): Tiny shapes of pasta perfect for adding textural contrast to soups and broths. Examples include orzo (little barley), ditalini (small tubes), and stelline (stars).
Gnocchi and Gnocchetti: These are small dumplings made with potato dough or flour. Gnocchi is little pillows and gnocchetti are variations like cavatelli with a hollow in the center. They are typically served with simple sauces or pesto.

As for making pasta from scratch, it’s a fun and rewarding process but requires some practice. You’ll typically need flour, eggs, water, and sometimes olive oil. The exact proportions and technique can vary depending on the type of pasta. Here’s a general idea:

Make a well with the flour on a work surface.
Crack eggs into the well and whisk together with a fork, gradually incorporating the flour from the sides.
Knead the dough for several minutes until smooth and elastic.
Let the dough rest for at least 30 minutes.
Depending on the pasta shape, you can roll out the dough and cut it with a knife, use a pasta machine, or shape it by hand (gnocchi).
Cook the pasta in a large pot of boiling salted water until al dente (firm to the bite).

For detailed instructions and variations on specific pasta types, searching online for “[type of pasta] recipe” will give you great results. Happy cooking!

Pasta Lunga Recipe

Since pasta lunga (long pasta) comes in many shapes, there’s no single recipe that applies to all of them. But the beauty is that the basic dough recipe is quite versatile and can be used for many long pasta variations. Here’s a basic recipe to get you started:

Ingredients:

2 cups all-purpose flour
3 large eggs
1 tablespoon olive oil (optional)
Pinch of salt

Instructions:

Make a well with the flour on a clean work surface.
Crack the eggs into the well and whisk them together with a fork. Gradually incorporate the flour from the sides until a shaggy dough forms.
Add the olive oil (if using) and salt. Knead the dough for several minutes on a lightly floured surface until it becomes smooth and elastic. You might need to add a little more flour if the dough feels too sticky.
Form the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax and makes the pasta easier to roll out.
Divide the dough into portions depending on the type of pasta you want to make. Here are some options:
- Spaghetti: Roll out the dough into a thin sheet (about 1/16 inch thickness). Dust it with flour and carefully roll it up like a jelly roll. Cut the roll into thin strips and uncoil them to create spaghetti strands.
- Fettuccine/Tagliatelle: Roll out the dough into a thin sheet (about 1/8 inch thickness). Dust it with flour and cut it into wide ribbons (about 1/4 inch to 1/2 inch width) for fettuccine or even wider for tagliatelle.
- Linguine: Similar to fettuccine, but cut the rolled-out dough into thinner ribbons (about 1/8 inch width).
Carefully separate the pasta strands and lay them on a lightly floured surface or drying rack to dry slightly for about 30 minutes before cooking.
Bring a large pot of salted water to a boil. Add the pasta and cook for 2-3 minutes, or until al dente (firm to the bite).
Drain the pasta and toss it with your favorite sauce.

Tips:

You can use a pasta machine to roll out the dough if you have one. It makes the process easier and more consistent.
If you don’t have olive oil, you can leave it out.
Experiment with different flours! Whole wheat flour can add a nice nutty flavor to your pasta.
Once you’ve mastered the basic dough, you can explore different fillings for ravioli or tortellini, which are technically long pasta shapes folded over.

For specific recipe variations based on the type of long pasta you want to make, searching online for “[name of long pasta] recipe” will provide detailed instructions.

Short Pasta Recipe

Absolutely! Here’s a versatile recipe for Penne Arrabbiata, a classic short pasta dish with a spicy tomato sauce:

Ingredients:

1 pound penne pasta (or other short pasta like rotini, fusilli)
1/4 cup olive oil
4 cloves garlic, minced
1 teaspoon red pepper flakes (adjust to your spice preference)
1 (28-ounce) can crushed tomatoes
1/2 cup dry white wine (optional)
1/4 cup chopped fresh basil
Salt and freshly ground black pepper, to taste
Grated Parmesan cheese, for serving

Instructions:

Bring a large pot of salted water to a boil for the pasta.
While the water heats, prepare the sauce: Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds, until fragrant. Be careful not to burn the garlic.
Add red pepper flakes and cook for another 30 seconds, stirring constantly. Reduce heat to low if the pan gets too hot.
Pour in the crushed tomatoes and white wine (if using). Season with salt and pepper to taste. Bring to a simmer and cook for 15-20 minutes, letting the flavors meld.
Once the pasta water is boiling, add the penne and cook according to package instructions until al dente.
While the pasta cooks, add chopped fresh basil to the simmering sauce.
Once the pasta is cooked, reserve about 1/2 cup of pasta water before draining.
Drain the pasta and add it directly to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add a splash or two of reserved pasta water to loosen it up.
Serve hot with grated Parmesan cheese for sprinkling on top.

Tips:

You can adjust the spice level of this dish by using more or less red pepper flakes.
If you don’t have white wine, you can substitute with chicken broth or vegetable broth.
For a richer sauce, you can add a tablespoon of butter along with the olive oil in step 2.
Feel free to add other vegetables to the sauce, such as chopped onions, bell peppers, or mushrooms. Saute them with the garlic in step 2.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This recipe is a great starting point for exploring other short pasta dishes. You can experiment with different types of sauces, vegetables, and proteins to create your own variations. Enjoy!

Stuffed Pasta Recipe

Stuffed pasta, also known as “Pasta Ripiena,” comes in many delicious varieties. Here’s a recipe for classic Cheese Ravioli that you can customize with different fillings:

Ingredients:

For the Pasta Dough:

2 cups all-purpose flour
3 large eggs
1 tablespoon olive oil
Pinch of salt

For the Cheese Filling:

15 ounces ricotta cheese (whole milk for richer flavor)
1/2 cup grated Parmesan cheese
1 large egg yolk
1/4 cup chopped fresh parsley
Pinch of nutmeg
Salt and freshly ground black pepper, to taste

Optional Additions for the Filling:

1/4 cup chopped cooked spinach
1/4 cup shredded cooked sausage or cooked chicken

For Serving:

Marinara sauce of your choice (store-bought or homemade)
Grated Parmesan cheese

Instructions:

Make the Pasta Dough: Following the instructions from the Long Pasta recipe above ([previous conversation about long pasta recipe]), prepare the pasta dough using flour, eggs, olive oil, and salt. Let the dough rest for at least 30 minutes.
Prepare the Filling: In a medium bowl, combine ricotta cheese, Parmesan cheese, egg yolk, parsley, nutmeg, salt, and pepper. If using, gently fold in chopped cooked spinach, sausage, or chicken.
Assemble the Ravioli: Lightly flour a work surface. Divide the dough into two portions. Roll out each portion into a thin sheet (about 1/16 inch thickness).
Cut the pasta dough into squares or circles using a cookie cutter or knife. A ravioli mold can also be helpful for shaping.
Place a dollop of filling in the center of each dough square or circle. Brush the edges with water to help seal.
Fold the dough over the filling to form a triangle or half-moon shape, pressing the edges firmly to seal. Use a fork to crimp the edges for a decorative touch.
Repeat steps 4-6 to use up all the dough and filling.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the surface.
While the ravioli is cooked, warm your marinara sauce in a saucepan.
Drain the ravioli with a slotted spoon and toss them with the warm marinara sauce.
Serve hot topped with grated Parmesan cheese and additional fresh parsley (optional).

Tips:

If the pasta dough seems too dry, add a tablespoon of water at a time and knead it in until it becomes smooth and elastic.
You can experiment with different fillings! Some other options include roasted vegetables, mashed sweet potato with ricotta, or a mixture of ground meat and ricotta.
If you don’t have a pasta machine, you can use a rolling pin to roll out the dough. Just make sure to roll it out as thinly as possible.
Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for longer storage.

Enjoy making these delicious Cheese Ravioli or use this recipe as a base to create your own unique stuffed pasta dishes!

Italian Noodle Soup

Pastina soup, also known as Italian noodle soup, is a simple and comforting dish perfect for any time of year. Here’s a recipe that you can easily customize:

Ingredients:

6 cups chicken broth (or vegetable broth for a vegetarian option)
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 bay leaf (optional)
Salt and freshly ground black pepper, to taste
1 cup pastina (such as acini di pepe, orzo, or alphabet shapes)
1/4 cup chopped fresh parsley, for garnish (optional)
Grated Parmesan cheese, for serving (optional)

Instructions:

In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook for 5-7 minutes, or until softened.
Add garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
Pour in the chicken broth (or vegetable broth) and add the bay leaf (if using). Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
Remove the bay leaf (if using) and discard.
Increase the heat to medium-high and bring the soup back to a simmer. Add the pastina and cook according to package instructions, typically 3-5 minutes.
While the pastina cooks, chop fresh parsley for garnish (optional).
Once the pastina is cooked, ladle the soup into bowls. Garnish with chopped parsley (if using) and grated Parmesan cheese (if using).

Tips:

You can add other vegetables to this soup, such as chopped zucchini, green beans, or frozen peas.
For a richer flavour, you can add a tablespoon of butter along with the olive oil in Step 1.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

This recipe is a great base for a classic Pastina soup. Feel free to experiment with different vegetables, broths, and garnishes to create your own perfect bowl!

Gnocchi vs. Gnocchetti: Recipe Differences

Gnocchi and gnocchetti are both small pasta dumplings, but there are some key differences in their ingredients and shapes:

Gnocchi: Typically made with mashed potatoes, flour, egg, and sometimes cheese. They are small, soft pillows with a slightly irregular shape.
Gnocchetti: Made from dough using durum wheat flour and water (sometimes eggs are added). They come in various shapes, like little shells (malloreddus), cavatelli (with a hollow in the centre), or Sardinian gnocchetti (with ridges).

Here are recipes for both:

Potato Gnocchi:

Ingredients:

2 pounds russet potatoes
1 cup all-purpose flour, plus extra for dusting
1 large egg yolk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup grated Parmesan cheese (optional)
Semolina flour, for dusting (optional)
Sage butter sauce or your favourite sauce for serving

Instructions:

Preheat oven to 400°F (200°C). Pierce the potatoes with a fork and bake for 1 hour, or until tender.
While the potatoes bake, prepare a large pot of salted water to boil for cooking the gnocchi.
Once baked, remove the potatoes from the oven and let them cool slightly. Peel the potatoes and mash them with a potato ricer or fork until smooth. Avoid overworking the potatoes, which can make the gnocchi tough.
Transfer the mashed potatoes to a large bowl and add the flour, egg yolk, salt, and pepper. Mix gently until just combined. Do not overmix! If the dough feels too sticky, add a little more flour, but be careful not to add too much or the gnocchi will be dense.
Lightly flour a work surface. Turn the dough out onto the surface and gently knead a few times until smooth. Divide the dough into four equal pieces.
Working with one piece at a time (keep the remaining dough covered with plastic wrap to prevent drying), roll the dough into a long rope about 1/2 inch thick. Cut the rope into 1-inch pieces.
For classic gnocchi shape, use the tines of a fork to gently press each gnocchi piece, creating ridges. Alternatively, you can roll each piece down a gnocchi board to create grooves.
Repeat steps 6 & 7 with the remaining dough pieces. Dust the finished gnocchi with semolina flour to prevent sticking.
Once the water is boiling, gently drop the gnocchi into a few batches. Cook for 1-2 minutes or until the gnocchi float to the surface. The gnocchi are cooked when they rise to the surface.
Use a slotted spoon to remove the cooked gnocchi and transfer them to a plate or bowl. Do not rinse the gnocchi.
Serve immediately with your favourite sauce, like sage butter sauce, marinara, or pesto.

Malloreddus (Sardinian Gnocchetti):

Ingredients:

2 cups semolina flour
3/4 cup lukewarm water
Pinch of salt

Instructions:

In a large bowl, combine the semolina flour and salt. Gradually add the lukewarm water, mixing with a fork or your hand until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. If the dough feels too dry, add a splash of more water one tablespoon at a time. If it feels too sticky, add a little more semolina flour a tablespoon at a time.
Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
Cut the dough into 8 equal pieces. Keep the pieces covered with plastic wrap while working with one piece at a time.
Roll each dough piece into a long rope about 1/2 inch thick. Cut the rope into 1/2-inch pieces.
Using your thumb, gently press each piece against the back of a fork or a gnocchi board to create ridges.
Repeat steps 5 & 6 with the remaining dough pieces.
Bring a large pot of salted water to a boil. Add the gnocchetti and cook for 3-4 minutes, or until they float to the surface.
**Drain the gnocchetti and toss them with your favourite sauce, like tomato sauce, pesto, or a simple garlic and olive oil sauce. Here’s a quick recipe for that:
- Ingredients:
  - 3 tablespoons olive oil
  - 4 cloves garlic, minced
  - Pinch of red pepper flakes (optional)
  - 1/4 cup chopped fresh parsley
  - Salt and freshly ground black pepper, to taste
- Instructions:
  1. Heat olive oil in a large skillet over medium heat.
  2. Add garlic and red pepper flakes (if using) and cook for 30 seconds, until fragrant. Be careful not to burn the garlic.
  3. Toss in the cooked gnocchetti and heat through for a minute or two.
  4. Stir in chopped fresh parsley and season with salt and pepper to taste.
  5. Serve immediately.
These are just basic recipes to get you started. There are many variations for both gnocchi and gnocchetti. You can experiment with different flours for gnocchi dough (whole wheat, for example), add cheese to the potato gnocchi mixture, or try different vegetables like sweet potato or butternut squash. For gnocchetti, explore other shapes beyond malloreddus, or get creative with flavoured dough using herbs or spices. Most importantly, have fun and enjoy making these delicious little dumplings!