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Finicky cacio e pepe comes together in just 20 minutes, and the real fettuccine Alfredo is so much lighter than the creamy bomb you’re used to.
Look at what noodle you have in the pantry, and easily find what meal to make in a table of contents that’s broken down by type of pasta.
Our ramen comes together in just over half an hour, and your pad thai will be better—and faster—than ordering out for delivery.
From Asian udon and wheat noodles to Italian egg fettuccine and instant gnocchi, we’ve got your homemade pasta covered.
Expand your perception of what a pasta dinner can be. It’s not all spaghetti and meatballs (but of course we have that too, see p. 250)
An introductory noodle primer breaks down the basics of all kinds of pasta shapes and gives tips on how to make the most of them.
Don’t forget North African couscous, Spanish and Mexican fideos, Indian vermicelli, Turkish noodles with walnuts and feta, Peruvian spinach pesto, German spaetzle and noodles from many other cultures.
Japanese cooking author Sonoko Sakai showed us her special method for making homemade udon with just flour, water and salt.
Quick boil a batch of soba or udon, topped them with leftover chicken or steamed vegetables, then finished them with a sauce of soy, mirin, sesame oil and a dash of oyster sauce.
Across Bangkok, we tasted a dozen versions to understand the iconic noodle stir-fry. Start by soaking rice noodles for about 30 minutes.
Drain the noodles and set near the stove. In a medium bowl next to them, toss together bean sprouts, chives and peanuts; set near the stove.
Prepare the tamarind pulp and put 3 tablespoons in a medium bowl with sugar, oyster sauce, soy sauce and fish sauce. Also place near the stove.
In a wok over high, heat oil until smoking and cook the shrimp for 1 to 2 minutes. Set aside, wipe out the wok and heat oil again.
Cook shallot, garlic and pepper flakes for 20 to 30 seconds. Add the eggs and cook 20 to 30 seconds. Add the noodles and cook, stirring and tossing.
Pour half the sauce mixture down the sides of the wok; it should bubble immediately. Cook until the liquid is absorbed, and add the remaining sauce.
Add the shrimp and half of the bean sprout mixture. Cook until the shrimp are opaque and toss in the remaining sprout mixture. Serve with lime wedges and chilies in vinegar.
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