Pasta & Noodles

Chewy noodles, crunchy veg, and an addictive dressing—here's how to keep yourself in cold noodle salads all summer, no recipe required.

Bursting with the big brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.

We wanted a recipe that was a better expression of “primavera,” literally "spring" in Italian. We swapped the oft used tomatoes and angel hair pasta for sturdy linguini and the first of spring’s green offerings.

Why take your family to France or Florida when you could pack them into a minivan with a stranger in Morocco? Novelist Michael Chabon explains.

This squid pasta with fennel recipe is made for breezy summer evenings. All that's missing is the beach house.

Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.

Sure, you can make these satisfying wok-fried noodles from chef Kris Yenbamroong without a wok. Just get your skillet super hot. 

A decent amount of béchamel keeps this tomato-less lasagna moist as it cools.

Garlicky, pungent ramps set off pesto pyrotechnics.

We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.

This makes enough sauce for three 12-oz. portions of pasta, but leftover sauce is a good thing. Freeze it for next time. Learn more here.

You asked for pasta recipe with greens—we delivered. Here's how to make vegetarian lasagna with kale and collard greens.

A noodle kugel is a yearly tradition for many families. These 3 Bon Appétit staffers think their family recipe is the best.

Pasta? That's so last season. The latest culinary rage is spiralized veggies, with zucchini leading the charge. But no, we're not calling them "zoodles."

No nduja? Just add an extra glug of olive oil along with some red pepper flakes.

Chef Philip Krajeck serves a similar dish at Rolf and Daughters in Nashville; his hazelnut broth adds a clever layer of flavor.

Our best-ever chicken soup begins with wings, which have a high skin-to-meat ratio. Browning the wings results in lots of caramelized nooks and crannies that imbue the stock with a deep, savory flavor. This is part of BA's Best, a collection of our essential recipes.

Don’t laugh—good gluten-free pastas exist. Andean Dream makes our favorite shells.

The butter (yep, a whole stick) mellows the tart lemon sauce and is key to the finished texture.

Spicy, citrusy weeknight noodles from Pêche chef, Donald Link.

Roasting the pancetta in one large piece renders out most of the fat, making it easy to dice into perfect ¼" pieces.

Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta.

The pasta absorbs the flavor of the broth as it cooks, and the pasta starches thicken the liquid to a lip-smacking consistency.

Use your leftover turkey carcass to make the stock, and then use it in this riff on classic Japanese ramen.