Pasta & Noodles

Vietnamese pho is built on a long-simmered and aromatic stock infused with charred ginger and onion, spices, and fish sauce, ladled over rice noodles and most commonly served with thin slices of beef. This is not that. We borrowed the technique of charring the onion and toasting the spices to give a quick, weeknight-friendly boost to store-bought chicken stock for this pork and noodle soup.

Think of this pasta from Tosca as a carbonara, but with tomatoes in place of the eggs.

We’re now obsessed with this snail-shaped pasta (which is made from scratch at Tosca).

Considering that tomato is a fruit, the addition of strawberries isn’t that strange in this sauce from Rose's Luxury. The sauce should be quite spicy, which tempers the berries’ sweetness.

The key to this dish from Thai-Kun is not letting the noodles stick together. Keep them moving in the pot, drain very well after rinsing, and add the oil to coat right away. If you like, quickly grill a few slices of sirloin steak and toss them in at the end.

A version of this recipe helped chef Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.

The pasta will continue to absorb the broth as it sits, so use a small noodle like ditalini, stars, or alphabet shapes.

There’s something special about lobster you’ve prepared yourself, but if cooking one on a weeknight isn’t your speed, buy cooked lobster or shrimp instead.

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

Use any cooked grain or other small pasta for this bittersweet number.

Adding the veggies in phases, from longest cooking first to fastest last, guarantees the ideal texture for each.

Chef and author David Tanis insists on making broth for this restorative and iconic soup (pho ga) from scratch and warns against over­cooking the noodles: “They should be pretty firm and snappy, not flabby.”

For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.

The synthesis of fresh and long-cooked textures; rich, sweet, and herbal flavors; and juicy and crunchy garnishes. Serve with extra herbs, chiles, and lime so everyone can customize his own bowl.

The method for cooking rice noodles varies from brand to brand—sometimes they’re soaked in hot water, sometimes boiled, so check the package.

Humble cabbage takes center stage in this vegetarian ramen-inspired cabbage soup.

Lighten up your spring dinner routine with bright, seasonal mains—like a light fish chowder, a clever clam pasta, a green-filled galette, and a creamy, nutty romesco.

We give the classic linguine and clams dish an upgrade with roasted almonds.

This bracing dish offers a taste of China's Sichuan Province and needs no reheating or additional prep at lunchtime.

Almonds are the new breadcrumbs. Their toasty flavor and crunch add just the right contrast to pasta.

It might look like a lot when the greens are raw, but add them all anyway. They’ll quickly wilt down to a silky texture.

This soup is trendy ramen’s healthier sibling: The buckwheat in soba is nutritious and a good source of fiber (in a flavorful maitake mushroom soy broth, too).