Pasta & Noodles

You probably won’t have to salt the sauce itself since the clams are so briny; taste right before serving and serve over fregola.

The difference between a bowl of instant noodles and a handcrafted labor of love is enormous—and nobody understands it better than these bloggers who undertook our multiday ramen project

Layer by layer, our lasagna Bolognese builds flavors you simply can’t achieve by taking shortcuts. Impress your guests with this raveworthy dish

Step-by-step instructions for mixing and rolling the dough for Lasagna Bolognese noodles

Step-by-step instructions for mixing and rolling the dough for Lasagna Bolognese noodles

This homemade version of the Italian classic tastes as though it's been perfected over generations.

To prevent the pasta from getting too soft, we cook it separately and toss it with olive oil and chopped parsley, then spoon it into each bowl of soup.

Strisce means strips—any long pasta will work—and Chiantigiana refers to the Tuscan wine used to flavor the sauce.

These rice noodles come together faster than your favorite Thai place can deliver, guaranteed. They're equally good with tofu, beef, or shrimp in place of the chicken.

A simple curry paste gives this northern Thai–inspired soup surprising depth of flavor.

Warm spices, supersweet Sun Gold tomatoes, and a short cooking time reinvent the ordinary marinara.

There are two hits of chile in this dish. It’s used early on to infuse the oil, where it mellows. The sprinkle added at the end is more “precocious,” says chef Philip Krajeck, Rolf and Daughters, Nashville. “It’s not in every bite, but when it hits you, it makes a big impact.”

Bringing ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.

Chef Philip Krajeck, Rolf and Daughters, Nashville, says the key to this dish is getting a good char on the brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them soggy, so he doesn’t season them.

As co-chefs at Hog & Hominy in Memphis, Michael Hudman and Andy Ticer see each other daily, but the old friends still cook together on days off. “Andy does the steak,” says Hudman, “and I do the pasta.”

Reheating the chicken in broth magnifies the flavors of both, and because you’re using rice noodles, the soup won’t get cloudy or starchy. And if it’s a cold you’re fighting, jalapeño and sriracha will help clear those sinuses.

This dish is equally as good at room temperature (read: picnics).

Rinsing the cooked couscous stops the cooking and prevents it from sticking together as it cools.

Asian noodle salads are lighter, brighter, and bolder than the pasta salads you grew up eating—the perfect dishes to bring to a summer barbecue.

Nuoc cham, the Vietnamese condiment that dresses this crunchy noodle salad, is made with lime juice, fish sauce, chiles, and sugar. The addictive mix of spicy, sweet, sour, and salty flavors is also great as a dipping sauce for grilled meats.

For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.

Swapping traditional basil for flat-leaf parsley for this pesto recipe makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan.

Spicy Sichuan pepper will leave your lips buzzing. Use any leftover chili oil from this sesame noodles recipe in dressings or marinades.