How To Make Easy Pasta

8 Quick and Easy Pasta Recipes

Here are 8 amazing quick and easy pasta dishes for you to try out! There is a good chance that you can pull together the materials for one of these classic Italian pasta meals, no matter how barren your cabinets are. Make your selection from a classicAglio e Olio (garlic pasta), tomato basil pasta, Spaghetti Napolitana (tomato pasta), Arrabiata (spicy tomato sauce), pasta with anchovies, spaghetti with olives, and tuna pasta.

8 quick and easy Pasta Recipes

Here are eight simple pasta recipes that are based on traditional Italian classics that you can make in no time. If you think something is dull, think again. While they are fast and easy, all of these are utterly delectable and can be found on the menus of trattorias throughout Italy. When I was younger, I had them written in my barely visible handwriting on a piece of paper and taped to the inside of my refrigerator along with my “go-to marinades” (which I summarised into one image in this posthere).

Click here to get a PDF printable version of all of these recipes on a single page in PDF format.

Make no mistake: simplicity does not equate to dull!

More really quick pasta dishes

Subscribe to my email and follow me on social media platforms such as Facebook, Pinterest, and Instagram to stay up to speed on the newest news. Servings6people To scale, tap or hover over the image. These pasta dishes are basic Italian classics that you’ll find at trattorias all around Italy, and they’re worth trying. Each of these “pantry” dinners, which take less than 15 minutes to prepare and serve 6 people, can be prepared in a flash. All recipes should be started by following the Base Procedures and then moving on to the recipe specific steps.

To adjust the serving size, use the slider to the right on the recipe page.

Due to a reaction between the fat in the sauce and the starch in the cooking water, the sauce thickens and becomes sticky, adhering to the pasta strands.

PASTA WITH OLIVE OILGARLIC (AGLIO E OLIO):

  • 1/2 cup extra virgin olive oil
  • 10 garlic cloves, peeled and sliced
  • 1 tablespoon spicy chili flakes
  • 1/4 cup chopped parsley

FIERY PASTA (ARRABIATA):

  • 1/4 cup extra virgin olive oil
  • 2 smashed garlic cloves
  • 21 oz / 600g crushed canned tomatoes
  • 2 tbspchilli flakes
  • 1/4 cup chopped parsley

PASTA WITH ANCHOVIES (SPAGHETTI CON LE ACCIUGHE):

  • 3/3 cup extra virgin olive oil
  • 2 minced garlic cloves
  • 2 tablespoons panchovies, coarsely diced
  • 1 tablespoon roasted red pepper flakes 1/4 cup finely chopped parsley

AMATRICE SPAGHETTI (SPAGHETTI ALL’AMATRICIANA):

  • 14oz/400g crushed canned tomatoes
  • 2tbspextra virgin olive oil
  • 2 garlic cloves, smashed
  • 1/2brown onion, diced
  • 2tbspextra virgin olive oil 1/2 teaspoon dried chilli flakes
  • 6 oz/180g thinly sliced guanciale, or chopped pancetta or bacon
  • 1/2 teaspoon dried chilli flakes

FRESH TOMATOBASIL SAUCE (POMAROLA):

  • 4 tablespoons extra virgin olive oil
  • 2 garlic cloves, smashed
  • 24 ounces/800 grams fresh cherry tomatoes, halved
  • 1/4 cup fresh basil, loosely packed
  • 4 tablespoons extra virgin olive oil

TOMATO SPAGHETTI (SPAGHETTI NAPOLITANA):

  • 3 smashed garlic cloves, 1 diced brown onion, 28 oz / 800 g crushed tinned tomatoes
  • 1/4 cup olive oil
  • 3 crushed garlic cloves, 1 diced brown onion 1/4 cup finely chopped fresh basil
  • 1/4 cup mild olive oil

SPAGHETTI WITH OLIVES AND CAPERS (SPAGHETTI ALLA PUTTANESCA):

  • A quarter cup of extra virgin olive oil
  • 2 smashed garlic cloves
  • 14 ounces/400 grams crushed tomatoes
  • 1/2 teaspoon red pepper flakes
  • 4 ounces/100 grams black sliced olives
  • 2 tablespoons capers
  • A quarter cup of chopped parsley

PASTA WITH TUNA (SPAGHETTI AL TONNO):

  • A quarter cup of extra virgin olive oil
  • 2 smashed garlic cloves
  • 1/2 brown onion diced
  • 14 oz/400g crushed tinned tomatoes
  • 5 oz/150gtinned tuna
  • A quarter cup of chopped parsley

Base Directions (for All):

  • Preparing dry spaghetti (or any other long dried pasta) in a big pot of salted boiling water according to the package directions takes MINUS 1 minute. In the meantime, make one of the sauces listed below. As soon as the pasta is through cooking, drain it, reserving 1 cup of the pasta cooking water. Pour the pasta into the chosen sauce, along with 3/4 cup pasta boiling water, and mix well. Toss the pasta until the sauce thickens and adheres to the pasta (this is referred to as “emulsifying” the sauce), 1 to 2 minutes. If extra pasta water is required to loosen the sauce, do so. Taste and season with salt and pepper to your liking. Finish the pasta according to the recipe you’ve selected

PASTA WITH OLIVE OILGARLIC (AGLIO E OLIO):

  • Heat the oil over medium-high heat until shimmering. Cook until the garlic is golden brown, being careful not to burn it
  • Then remove from heat. Toss with the pasta and the boiling water according to the Base Directions. Sprinkle parsley and chilli flakes over top and serve with parmesan cheese

FIERY PASTA (ARRABIATA):

  • Heat the oil over medium-high heat until shimmering. Stir in the garlic until fragrant, then add the canned tomatoes and chilli flakes and bring to a boil on medium heat for 5 minutes
  • Toss with the pasta and the boiling water according to the Base Directions. Toss with parsley and top with parmesan before serving.

PASTA WITH ANCHOVIES (SPAGHETTI CON LE ACCIUGHE):

  • Heat the oil over medium-high heat until shimmering. Stir in the garlic and anchovies until the garlic is fragrant and the anchovies have melted
  • Season with salt and pepper. Toss with the pasta and the boiling water according to the Base Directions. Toss in the parsley and chilli flakes and top with the parmesan cheese

AMATRICE SPAGHETTI (SPAGHETTI ALL’AMATRICIANA):

  • Heat the oil over medium-high heat until shimmering. Continue to simmer until the onion has softened and the guanciale (or pancetta or bacon) is golden brown, about 10 minutes more. Bring the canned tomatoes and chilli flakes to a quick boil while stirring constantly. Toss with the pasta and the boiling water according to the Base Directions. Toss with parmesan cheese before serving.

FRESH TOMATOBASIL SAUCE (POMAROLA):

  • Heat the oil over medium-high heat until shimmering. Simmer until the garlic is fragrant, then add the tomato and cook for a little while, just to warm it through. Toss with the pasta and the boiling water according to the Base Directions. Toss in the basil and top with parmesan cheese

TOMATO SPAGHETTI (SPAGHETTI NAPOLITANA):

  • Heat the oil over medium-high heat until shimmering. Simmer until the garlic is fragrant, then add the onion and cook until it is softened, about 5 minutes. After that, add the canned tomatoes and 1/2 cup water and cook for 5 minutes. Toss with the pasta and the boiling water according to the Base Directions. Toss in the basil and top with parmesan before serving.

SPAGHETTI WITH OLIVES AND CAPERS (SPAGHETTI ALLA PUTTANESCA):

  • Heat the oil over medium-high heat until shimmering. Cook until the garlic is fragrant, then add the canned tomatoes, chilli flakes, olives, capers, and 1/2 cup water, stirring constantly. Cook for 3 minutes on low heat. Toss with the pasta and the boiling water according to the Base Directions. Toss with parsley and top with parmesan before serving.

PASTA WITH TUNA (SPAGHETTI AL TONNO):

  • Heat the oil over medium-high heat until shimmering. Cook until the garlic is aromatic, about 30 seconds. Add the onion and heat until softened, then add the canned tomatoes and 1/2 cup water and simmer until the tomatoes are mushy. Cook for 3 minutes after which you may add the tuna. Toss with the pasta and the boiling water according to the Base Directions. Add in the parsley and toss well. In most cases, seafood pasta is not served with parmesan, although you may if you choose.
  • Tomatoes in a can – not all canned tomatoes are made equal, as the saying goes. Poor quality ones are acidic and typically include unripe tomatoes, but good quality ones are naturally sweet and have a stronger tomato flavor. Sugar can be used to sweeten tomatoes if necessary. Boiling water with 1 tablespoon salt- make a large pot of water and add 1 tablespoon salt to it. While cooking, stir the pasta once or twice more
  • Time the pasta so that it is finished cooking when the sauce is ready. The pasta will clump together and become hard as it cools if you leave it in a colander after it has been cooked. The ideal method is to use tongs to transfer it directly from the boiling water into the sauce – no colander is required
  • And To release stuck-together pasta, use a dash of the leftover pasta boiling water (do not rinse it with tap water, since this would remove the starch that prevents the sauce from adhering to the pasta). A trickle of oil can also be used as an alternative – sprinkle and toss while still heated.

Nutrition The following information is for one serving of Oglio e Olio. Serving:181g Calories: 468 calories (23 percent ) Pasta meals, pasta recipes, and fast pasta recipes are some of the terms used in this article. I believe that even if you are limited on time and money, you can still prepare delicious meals using common products. All you have to do is cook shrewdly and be inventive!

Free Recipe eBooks

To receive THREE free cookbooks, simply sign up for my free email list.

Reader Interactions

This is the first time I’ve prepared this recipe, so bear with me. I am a seasoned pasta maker who has worked with a variety of machines, rollers, and other tools. This is by far the simplest to work with and has a fantastic flavor to boot. When it came to mixing the dough, I used a KitchenAid, but I performed the final kneading by hand. The first time I used it, I increased the amount. In addition, I substituted 1 tablespoon of olive oil for some of the water in the recipe. After kneading the dough, I covered it with plastic wrap and let it aside for approximately 15 minutes to cool slightly.

I highly recommend it.

Most helpful critical review

I began with this recipe and didn’t make any modifications. It was crumbly and dry, and it wouldn’t hold together well. Then I mixed in more oil and a bit more water (approximately 5 Tbl) until everything was well-combined. When it eventually formed a dough ball, I set it aside to rest, as suggested by several of the other reviewers. Because it was difficult to roll out, I was unable to make the dough thin enough. My noodles were far too thick, as a result. The flavor was good, but the whole experience was lackluster.

592 people have given their opinions.

  • With no alterations to the recipe, I started off with a successful outcome. I couldn’t stick it together since it was so dry and course. In a separate bowl, I whisked together some oil and some water (about 5 Tbl). So I waited until it formed a dough ball, as suggested by several of the other reviewers. I had a hard time getting the dough thin enough since it was difficult to roll out properly. A lot of the noodles were far too thick for my liking. Even though the flavor was good, the whole experience was a let-down. I’ll continue to get pasta from the grocery store in the future. ratings (out of 592 total)

This is the first time I’ve prepared this recipe, so bear with me. I am a seasoned pasta maker who has worked with a variety of machines, rollers, and other tools. This is by far the simplest to work with and has a fantastic flavor to boot. When it came to mixing the dough, I used a KitchenAid, but I performed the final kneading by hand. The first time I used it, I increased the amount. In addition, I substituted 1 tablespoon of olive oil for some of the water in the recipe. After kneading the dough, I covered it with plastic wrap and let it aside for approximately 15 minutes to cool slightly.

I highly recommend it.

I experimented with this recipe today, reducing the salt to 1/4 teaspoon and adding 1 teaspoon of olive oil.

  • Most doughs require resting after they have been prepared in order to roll out more easily, and this dough clearly benefited from the resting process (to let the gluten relax).
  • Aside from that, I sliced some of them even wider and tried my hand at making a few ravioli filled with herb-seasoned ricotta, and then I cut others still wider and used the same filling to make some free-form lasagnes.
  • Tender and delicate, to say the least!
  • Looking forward to using some of the noodles/pasta in a homemade turkey soup after the holidays!
  • You also don’t need a pasta machine to make this dish!
  • You should also have a stainless steel dough scraper on hand in case the dough does become stuck to the work surface.
  • For recipes that will be served the same day, I use cake flour.

Add one or two teaspoons of extra virgin olive oil to finish it off as well.

Those who have had a rough experience should not give up on themselves.

Additions such as various seasons and herbs, as well as other ingredients, enhance the flavor of this recipe tremendously.

ALLOW IT TO REST!

I had the impression of being one of those expert cooks at a high-end restaurant:-) I’m pleased I took the time to read the other reviewer’s suggestions.

I could have waited 30 minutes, but I was too busy.

I had no difficulty putting it to use.

See also:  How Long To Cook Penne Pasta In Instant Pot

This was excellent for me because I don’t have one yet, but I intend to purchase one as soon as possible.

For those of you who have a limited workspace, I propose that once you have allowed the dough to rest, split the dough into the number of servings you will be preparing and work on each component one at a time.

Another tip: If you’re rolling the dough, don’t double roll, etc.

Roll the dough in one direction just once over the entire sheet of dough.

I allowed the dough to dry out on the counter by spreading it out.

This is something I will make again.

I doubled the recipe and it turned out to be a wonderful smooth and thick dough.

My method was to roll it out and roll it up like a jelly roll(without the flouer on it) and cut thin strips to make fettichini and dry the strips on a broom stick covered with a towel that was held up between two chairs, I let them dry completely and pakaged half the amount for storage and boiled the other half, and it was VERY GOOD!

So simple, enjoyable, and delicious!

Thanks It was my first time making handmade pasta, and it was really simple!

  • After tasting it, I decided to add roughly 1/2 tablespoon olive oil because it felt a little dry without it.
  • After then, set it aside for 45 minutes.
  • We dusted some flour on the kitchen table and rolled it out.
  • As a result of this, I recognized that I should have transferred it on a cutting board and lifted it up and carried it.
  • Due of my lack of concern for regularity, I used varied sizes of pizza cutters, which worked quite well.
  • As a result, several of the components were entangled with one another, which I should have avoided.
  • It was simple to create, using only a rolling pin.

Advertisement This was my first time making pasta from scratch, and I was pleasantly surprised at how simple it turned out to be.

  • My husband requested handmade noodles to go with the homemade chicken soup I cooked (which was submitted by Jill), and it was a huge hit with everyone.
  • The noodles were then added to the soup and simmered for around 15 minutes before being served.
  • To cut the noodles, we use a pizza cutter, which works perfectly!
  • In the last two weeks, I’ve prepared three batches of these cookies.
  • This is a fantastic recipe!
  • I had always assumed that making pasta without a pasta machine would be difficult, but it was surprisingly quick and simple, and the results were excellent!
  • I will never buy pasta again now that I have discovered how simple it is to make it at home.
  • It was crumbly and dry, and it wouldn’t hold together well.
  • When it eventually formed a dough ball, I set it aside to rest, as suggested by several of the other reviewers.
  • My noodles were far too thick, as a result.
  • I will continue to get pasta from the grocery store.

Homemade Pasta

Discover how to make homemade pasta at home! This four-ingredient handmade pasta recipe is simple to prepare and consistently produces chewy, tasty noodles every time. This handmade spaghetti dish has quickly become one of our favorite culinary projects. Recently, Jack and I have been spending even more time in the kitchen than normal, experimenting with bread, baked products, and even okonomiyaki (Japanese pancakes). However, handmade pasta remains a favorite of ours. Together, you’ll have a lot of fun putting this dish together because it only takes a few simple ingredients.

We make our own fresh pasta at home, and my homemade pasta recipe calls for the pasta maker attachment for the KitchenAid Stand Mixer, which is what we use to roll out our pasta dough.

You may also use a standard pasta maker to roll out this pasta dough, following the manufacturer’s directions.

Cooking with someone you care about is a simple and enjoyable way to spend an hour in the kitchen together, plus you get to eat a large plate of chewy noodles with a perfect al dente bite at the end of the process.

Homemade Pasta Recipe Ingredients

Make wonderful fresh pasta at home with only four ingredients, all of which are likely to be found in your pantry or refrigerator already:

  • Pasta produced using all-purpose flour has proven me incorrect in the past. I used to believe that you required 00 flour or semolina flour to make excellent fresh pasta, but this handmade pasta recipe has shown me wrong. Regular all-purpose flour produces chewy, bouncy noodles every time it is used in this recipe. Eggs– The most important element in the dough, since they provide richness and moisture. Olive oil– A few drops of olive oil, together with the eggs, moistens the dough and aids in its cohesiveness. For the finest flavor, salt should be added to both the dough and the pasta water.

The whole recipe, including measurements, may be seen below.

How to Make Pasta

Are you interested in learning how to make pasta? Check out this step-by-step tutorial first, and then scroll down to the bottom of this article to see the entire recipe! Create a nest of flour on a clean work area by sprinkling it about. Add the other ingredients to the center of the pan and gently break the eggs with a fork to combine them. Make every effort to preserve the flour walls as intact as possible! After that, carefully incorporate the flour into the mixture with your hands. Maintain your efforts to bring the dough together into a shaggy ball.

  • Although the dough will seem dry at first, persevere and the dough will come together.
  • To avoid the dough becoming too sticky, sprinkle more flour onto your work surface.
  • Allow the dough to rest at room temperature for 30 minutes before using it.
  • One should be carefully flattened into an oval disk using a rolling pin or your fingertips.
  • Before moving on to the next stage, I put the dough through the pasta machine three times on this setting before continuing.
  • After that, you may fold the dough.
  • This step is largely optional, but it will make the final pasta sheet more rectangular, which will result in longer strands of spaghetti when you are through.
  • Simply put the dough flat on a work surface and fold both short ends in to meet in the middle.
  • After you’ve folded the dough in half, roll it out to the thickness you choose.
  • I use a KitchenAid attachment to do this.
  • Each time you are finished with a piece of dough, place one half of it on a baking sheet that has been lightly dusted.

Also sprinkle flour on top of the dish! Finally, prepare the pasta by cutting it and boiling it. Pasta sheets should be run through the pasta cutter attachment of your choice. For 1 minute, cook the noodles in a saucepan of boiling salted water, then drain and serve!

Homemade Pasta Serving Suggestions

For those of you who have never tried fresh pasta before, you are in for a real treat! Its chewy, bouncy texture, as well as its rich flavor, distinguish it from the dry pasta available at the grocery store. In fact, these noodles are so delicious that we normally offer them in their most basic form. With marinara sauce, pesto, home-made Alfredo sauce, or just olive oil and vegan Parmesan or Parmesan cheese, they’re quite delicious. Of course, they’re also delectable in bigger pasta meals like rigatoni.

  • Tagliatelle with Asparagus and Peas
  • Spaghetti Aglio e Olio
  • Fettuccine Alfredo
  • Pesto Pasta
  • Tagliatelle with Asparagus and Peas Pasta with Roasted Vegetables
  • Linguine with Lemon and Tomatoes
  • Garlic Herb Mushroom Pasta
  • Linguine with Lemon and Tomatoes

More of my favorite pasta recipes may be found here.

Homemade Pasta

Preparation time: 30 minutes 30 minutes of resting time Serves 3 to 4 people Made from scratch, this fresh handmade pasta is incredibly tasty and simple to prepare! Make a simple dish out of it by tossing it with olive oil and Parmesan cheese, or use it into your favorite pasta dishes.

  • To construct a nest out of the flour, spread it out on a clean work area. To make the middle of the cake, place the eggs, olive oil, and salt in the center and gently break up the eggs with a fork, trying to keep the flour walls as intact as possible. To integrate the flour, gently press it into the batter with your hands. Working with your hands, bring the dough together into a shaggy ball. Knead the dough for 8 to 10 minutes until it is elastic. Although the dough will seem dry at first, persevere and the dough will come together. Initially, it may not appear as though the dough will come together, but after 8-10 minutes of kneading, the dough should become cohesive and smooth. To integrate a small amount of water if the dough is still too dry, sprinkle a small amount of water over your fingertips and work it in. If the mixture becomes too sticky, sprinkle extra flour onto your work surface. Make a ball out of the dough and cover it tightly in plastic wrap, then let it aside at room temperature for 30 minutes. Set aside 2 big baking sheets dusted with flour for later use. Using a sharp knife, cut the dough into four pieces. Gently flatten one into an oval disk using your hands. Place dough in the Pasta Roller Attachment and roll it out. the first three times on level 1 (the most expansive setting)
  • Place the dough piece on a counter or work surface to be worked on. Then fold both short ends in to meet in the center, then fold the dough in half to make a rectangle (as seen in the photograph above)
  • Feed the dough through the pasta roller three times on level 2, three times on level 3, and once on each of levels 4, 5, and 6 of the pasta roller. Half of the pasta sheet should be placed on the prepared baking sheet and sprinkled with flour before folding the other half on top of the first half. More flour should be sprinkled on top of the second half. Every side of the pasta should be floured to ensure that the final spaghetti noodles do not adhere to one another. Repeat the process with the remaining dough. Feed the pasta sheets through thePasta Cutter Attachment to cut them into shapes (pictured is the fettuccine cutter). Repeat the process with the remaining dough. Cook the pasta for 1 to 2 minutes in a saucepan of salted boiling water
  • Drain.

Fresh pasta may be kept in the refrigerator for up to 2 days if it is tightly wrapped in plastic wrap. borrowed from the website Serious Eats

65 Easy Pasta Recipes That Will Transport You To Italy Any Night Of The Week

Every product that we showcase has been handpicked by Delish editors. We may receive a commission if you click on one of the links on this page. The noodles and sauce are in need of an improvement. Lucy Schaeffer is a writer and poet. Don’t allow intricate recipes get in the way of your carbohydrate intake. These simple pasta recipes will take the worry out of supper preparation, yet they are delicious enough that you’ll be pleased to have leftovers. The menu includes everything from classics like chicken Alfredo and spaghetti and meatballs to more unusual dishes like ravioli lasagna.

  1. Looking for more quick and simple meal ideas?
  2. 1 of 65Baked Feta Pasta with Spinach It went viral for a reason – this recipe is very delicious.
  3. 2of 65Garlicky Roasted Cauliflower Pasta with Parmesan Cheese Roasted garlic is crushed into a paste, which is then used to make a light sauce for pasta that is packed with flavor and nutrients.
  4. Spaghetti with Meatballs (#3 of 65) Making your own meatballs and sauce enhances the flavor even more.
  5. 4of 65Scampi Fettuccine Alfredo with Shrimp Instead of going to an Italian restaurant, cook this at home.
  6. 5 of 65Bucatini all’Amatriciana (Amatrician Catfish) Bucatini’s increased thickness provides a greater bite and allows it to withstand a rich tomato sauce.
  7. 6of 65The Best-Ever Chicken CarbonaraWhen you’re looking for something soothing and carb-heavy, nothing beats a fantastic carbonara dish.

Get the recipe from the websiteDelish.

Get the recipe from the websiteDelish.

Get the recipe from the websiteDelish.

The end result is a creamy pasta dish that fulfills every carb appetite imaginable while also providing a small boost of protein to boot.

Homemade Pasta (no.

It’s quite straightforward, and the ultimate effect is A+.

11 of 65Easy Marinara Sauce Recipe Don’t forget to use whole tomatoes for this recipe!

Baked Spaghetti (no.

Get the recipe from the websiteDelish.

Get the recipe from the websiteDelish.

14 of 65) In essence, this is a simpler lasagna prepared using penne.

15of 65Cacio e Pepe (Cacio and Pepe) Gnocchi made with potatoes Gnocchi cacio e pepe style is a culinary fantasy come true.

16 of 65Easy Pasta Carbonara (with no sauce).

Get the recipe from the websiteDelish.

Get the recipe from the websiteDelish.

Of course, parmesan is to taste.

Pasta with Smoked Salmon (#19 of 65) This is by far the quickest and most straightforward spaghetti we’ve ever prepared.

Cacio e Pepe is number 20 on the 65-item list.

Get the recipe from the websiteDelish.

See also:  How Long Do You Cook Homemade Pasta

Get the recipe from the websiteDelish.

Get the recipe from the websiteDelish.

Get the recipe from the websiteDelish.

Get the recipe from the websiteDelish.

25 of 655).

Get the recipe from the websiteDelish.

26 of 65) This hearty Italian favorite may be prepared in a matter of minutes.

Perfect Chicken Alfredo Recipe (#27 of 65) Cooking chicken alfredo has never been easier or more creamy than this recipe.

Baked Shrimp Scampi (#28 of 65) For optimal results, serve with a crusty loaf of bread.

Ravioli Lasagna (no.

Get the recipe from the websiteDelish.

30 of 65 Take a peek at that whirlpool.

Delish recipe editor Michael La Corte analyzes culinary trends as a recipe editor for the site Delish.

This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration. You may be able to discover further information on this and other related items at the website piano.io.

13 Super Quick Pasta Recipes

It is possible that this content contains affiliate links. For more information, please go to mydisclosure policy. What should you make when you’re short on time? The solution is pasta, and in this section you’ll find more than ten delicious quick pasta recipes that can be prepared in under 15 minutes. They’re really simple to make, yet they’re tasty and full of flavor. They’re usually vegetarian, and they’re also quite cost-effective. Amazing recipes that require only a few simple items such as olive oil, fresh or canned tomatoes, cheese, potatoes, frozen peas, mushrooms, herbs, and garlic to be made are available online.

Yes, these quick and easy pasta dishes deliver on all fronts: flavor, convenience, and ease of preparation.

And if you’re looking for quick and easy pasta recipes that require only a few ingredients, look no further.

1. SPAGHETTI WITH GARLIC AND OLIVE OIL (AGLIO E OLIO)

Aglio e olio is one of the most delicious and basic pasta dishes ever created! Italian pasta dish made with olive oil, garlic, and chili flakes that is simple to make but absolutely delicious! The simplest solution is the best.

2. CREAM CHEESE PASTA

Make a delectable sauce by combining garlic-infused olive oil, cream cheese, parmesan, and freshly ground pepper to transform basic pasta into something spectacular. It doesn’t get any better than this when it comes to good stuff!

3. ITALIAN PASTA WITH PEAS

This Italian pasta with peas dish is a simple, creamy, and delectable one-pot supper that only takes 5 easy ingredients to prepare. You may use fresh peas or easy frozen peas, whatever makes your life simpler in the long run! It’s a no-brainer, really!

4. EASY LEMON RICOTTA PASTA

One of my favorite quick pasta dishes is this no-cook sauce, which is made by combining creamy ricotta, parmesan cheese, garlic, extra virgin olive oil, and a squeeze of fresh lemon. Quick, simple, and very delicious, your pasta sauce is now ready to serve.

5. CREAMY PASTA WITH SPINACH

This is another another fantastic quick pasta meal that is filled with spinach and can be prepared in less than 15 minutes with minimal effort. This is a weeknight supper that the whole family will enjoy.

6. QUICK PASTAZUCCHINI

This delectable zucchini pasta dish can be prepared in around 15 minutes and requires just 5 ingredients. A straightforward dish that transforms a large amount of zucchini into a delicious family feast.

7. CHERRY TOMATO PASTA SALAD

If you’re looking for a quick and easy pasta salad dish that only requires a few ingredients, this is it! Made with tomatoes, garlic, basil, and olive oil, this pasta salad is brimming with flavor and packed with nutrients. It’s simple, but it’s delicious.

8. ITALIAN MARINARA SAUCESPAGHETTI

Make the most of canned tomatoes by preparing this flavorful and colorful Italian marinara sauce with fresh basil. It merely calls for five inexpensive cupboard items and can be prepared in 20 minutes. One of my all-time favorite fast pasta dishes.

9. QUICK GARLIC MUSHROOM PASTA

The aroma of garlic and the highly flavored sauce generated by the mushrooms elevate your simple spaghetti dish to a whole new level of deliciousness.

This recipe is for you if you want large, powerful tastes that can be prepared in 15 minutes or less.

10. WALNUT SAUCE PASTA

A handful of walnuts, a splash of olive oil, parmesan, garlic, and a slice of bread soaked in milk are all you need to make this simple pasta recipe come together. It’s really that simple, and you’ll be surprised at how well this creamy and flavorful sauce coats your pasta!

11.LEMONTUNA PASTA SALAD

Forget about bland pasta topped with canned tuna; this fast dish is a game changer. This tuna pasta salad is made even better and tastier by the addition of fresh lemon juice and zest, which, combined with olive oil and garlic, makes it impossible to stop eating.

12. SUN-DRIED TOMATO PESTO PASTA

This dish, which uses spaghetti, creamy ricotta, and highly flavorful sun-dried tomatoes, comes together in about 30 minutes. It’s a match made in heaven, and it’s really simple and tasty.

13. SPAGHETTI ALLA PUTTANESCA

With the addition of anchovies, capers, and olives, this delectable dish of pasta is bursting with fantastic, hot flavors. Another simple and inexpensive pasta dish that can be prepared in 15 minutes. Pasta is one of my favorite foods, and I grew up eating it almost every day. Yes, I’m originally from Italy, and my mother is the most traditional Italian woman you could ever meet, so pasta was always a favorite comfort food.

IS PASTA HEALTHY?

YES. Not only is pasta a low-cost pantry staple, but it can also be a component of a healthy diet if consumed in moderation as well. Aside from that, whole grain pasta has more natural fiber and micronutrients than white pasta, which is why you should convert. Fiber is an essential component of your diet since it helps to manage blood sugar levels and lower hunger.

WHAT’S THE BEST PASTA?

When choosing pasta, pay close attention to the label and choose durum wheat semolina pasta, which may have been produced with brass or bronze dies. It goes without saying that you should cook it until it is al dente! Premium grade pasta is a little more expensive than basic pasta, but it’s more sturdy, has a more firm texture, and retains sauces well when prepared properly. You do deserve a wonderful meal of pasta that is bursting with flavor, regardless of whether you’re cooking on a budget or pressed for time.

LOOKING FOR MORE PASTA RECIPES?

Here are some additional tasty pasta dishes that are incredibly simple to make and may be done in less than 30 minutes:

  • Pasta with chickpeas
  • Broccoli pasta with breadcrumbs
  • Potato pasta (pasta e patate) from Italy
  • And more dishes.

After a long day of work, when you decide that pasta is what you want for supper, these fast pasta dishes are a lifesaver. Make sure to let me know if you try one of these recipes. You may leave a comment, rate it, or tag a photo from theclevermealon Instagram account on this page. I would much appreciate hearing from you!

10+ QUICK PASTA RECIPES

You’ll find more than ten delectable fast pasta dishes that may be prepared in 15 minutes or less. They’re really simple to make, yet they’re tasty and full of flavor. They’re mainly vegetarian, can be prepared in a short amount of time, and are really affordable. Ready? Preparation time: 5 minutes Cooking Time: 10 minutes 15 minutes is the whole time. Course:pasta Cuisine:Italian Quick pasta dishes are the focus of this article.

PASTA (regular or whole grain pasta)

  • Tomatoes, peas, potatoes, mushrooms, spinach, lemon, basil. are some of the vegetables that may be used.

FLAVOR BASE:

  • Olive oil, garlic, onion, chili flakes, black pepper, and salt are used in this recipe.

PARMESAN, RICOTTA AND CREAM CHEESE

  • Choosing a favorite recipe is easy. Cook the pasta until it is al dente. Prepare your fast pasta sauce or pasta dressing according to package directions. Toss the noodles with the sauce until everything is well-combined. Serve with a drizzle of olive oil and freshly ground pepper, if desired, to finish. Enjoy

Homemade Pasta

It is possible that this content contains affiliate links. Please take the time to read my disclosure policy. My favorite handmade pasta recipe has only four ingredients and can be cooked by hand, in a stand mixer, or in a food processor. In addition, there are instructions on how to roll out your pasta by hand or using a pasta maker. It seems like I’ve had an uncontrollable obsession with handmade pasta recently. And, oh my god, you guys, I am in love with it to the extreme. When Barclay and I returned from our trip to the Amalfi Coast last spring, we were certain that we wanted to make more authentic Italian food from scratch in our own small kitchen at home.

  • Consequently, this spring, Barclay set his eyes on making handmade mozzarella (more on that to come), while I returned home eager to plunge into the realm of homemade pastas, gnocchi, and breads of all types (more on that to come).
  • It turns out that making handmade pasta is even more enjoyable — as well as simple, tasty, and entertaining — than I had anticipated!
  • It takes less than 5 minutes to prepare the dough if you have a food processor, which is highly recommended.
  • For those who prefer to roll out pasta by hand, I’ve provided instructions below on how to do it with a stand mixer and a rolling pin as well.) I’ve also had a lot of fun experimenting with different types of pasta flour and determining which ones I prefer for particular situations.
  • However, we’ve really just been enjoying some delicious fresh spaghetti.
  • And it has immediately raised the quality of several of our favorite pasta dishes by several notches.
  • On a Friday night, I’m inviting a group of girls over to share a bottle of rosé as we make a batch of handmade pasta together.
  • Surprise friends and neighbors with a tupperware full of adorable little fresh pasta nests as presents, or make them yourself.
  • And if you’re a lover of very fantastic pasta, I have a feeling this may become one of your new favorite things as well.
  • I’ve attempted to provide a variety of approaches and alternatives that may be used with whatever you happen to have in your kitchen.

If you want to make handmade pasta, please experiment and find the way that works best for you – and please report back if you succeed! I’d be interested in hearing how things turn out.

Homemade Pasta Recipe | 1-Minute Video

Okay, before we get into the details of the recipe, here are a few crucial points to remember about the pasta components you will need to produce 1 pound of classic handmade egg pasta:

  • Flour: I truly enjoy making my own handmade pasta with “00” flour, which produces the silkiest spaghetti possible. In contrast, if I’m cooking a sauce that needs to be a little heartier, I’ll use half “00” flour and half semolina flour, which makes the pasta a little more robust and helps the sauce adhere to the pasta a little more effectively. After everything is said and done, any of the following three flours (or a mix of them) will work in this recipe:
  • “00” flour: This is my personal favorite since it gives the dough an additional smooth feel
  • Semolina flour: This is a heartier flour that can help the pasta cling to the sauce more effectively. (Semolina is also my favorite flour to use as a dusting on the cutting board and pasta while you are in the process of rolling out the dough. All-purpose flour: If this is the only flour you have on hand, it will also work rather well.

Large eggs are required for this recipe, which asks for four of them. Also useful for moistening the dough is olive oil (extra virgin). (If the dough is still too dry, you may add a few tablespoons of water to moisten it more.) Fine sea salt: We’ll use a teaspoon of fine sea salt in this recipe, and I recommend adding a little more to the pasta water as you’re cooking it.

Homemade Pasta Equipment:

I’ve provided step-by-step directions for making handmade pasta entirely by hand in the section below. Alternatively, if you happen to own a food processor (which is my preferred technique) or a stand mixer, you can save yourself some time as well. In terms of rolling out the spaghetti, you can do so by hand if you want to save time (with a rolling pin and a knife). Alternatively, you may also consider investing in a:

  • Pasta maker: I acquired the Atlas 150pasta maker, which I really adore and would highly suggest. Alternatively, if you happen to possess a KitchenAid stand mixer, its pasta roller attachment will work just as well
  • Pasta drying rack: This is optional, but it is quite useful (and attractive!). I chose this wooden pasta drying rack, which I just adore

How To Make Pasta In A Food Processor:

This is my fave method of preparing handmade pasta since it is the quickest and most straightforward! Simply place all four ingredients in the bowl of a food processor and pulse until smooth (fitted with the normal blade attachment). In a food processor, pulse for approximately 10 seconds, or until the mixture achieves a crumbly texture (see above). Remove the dough from the bowl and pat it into a ball with your hands before transferring it to a lightly floured cutting board to rest. Make sure the dough is smooth and elastic by kneading it for 1-2 minutes.

See also:  What Is A Pasta Arm

Use right away or store in the refrigerator for up to 1 day.

How To Make Pasta In A Stand Mixer:

Another super-simple technique is (especially convenient if you are also going to be using a stand mixerroller attachmentto roll out the pasta dough). Simply place all of your ingredients in the bowl of a stand mixer and blend until smooth. On low speed, mix and knead the dough for 8-10 minutes, or until it is smooth and elastic, with the dough hook until it is smooth and elastic. (If the dough appears to be too dry, a tablespoon or two of water can be added to it.) If the mixture appears to be too moist or sticky, simply add a little more flour; nonetheless, you want the dough to be rather dry.) Form the dough into a ball with your hands, cover it securely in plastic wrap, and allow it to rest at room temperature for 30 minutes before using it as directed.

How To Make Pasta By Hand:

It’s not a problem if you don’t have a food processor or stand mixer. Make a pile of flour on a big chopping board and set it aside. Then, using your fingers or a spoon, make a well in the center of the flour mound that is about an inch deep (kind of like a volcano). Place the eggs in the center of the well and cover with plastic wrap. On top of the eggs, sprinkle with salt and drizzle with olive oil to finish. To begin whisking the eggs, start with a fork. As soon as they are incorporated, begin gradually whisking in part of the surrounding flour, gradually adding more and more until the egg mixture is nicely thickened (about 5 minutes).

Then, using your hands, fold the remainder of the dough into the first until everything is well incorporated.

You can add an extra tablespoon or two of water if the dough appears to be too dry; nevertheless, you want the dough to be rather dry.

Form the dough into a ball with your hands, cover it securely in plastic wrap, and allow it to rest at room temperature for 30 minutes before using it as directed. Use right away or store in the refrigerator for up to 1 day.

How To Roll Fresh Pasta With A Pasta Maker:

As soon as you have finished resting the dough for 30 minutes and it is ready to use, take it from the plastic wrap and place it on a cutting board again. Take your knife and cut the dough into four equal wedges, similar to pie-slicing. Set one wedge away and immediately wrap the remaining three in plastic wrap again to keep them from drying out while they bake. To prepare the cutting board (or big baking sheet), generously sprinkle it with flour and lay it aside. Shape the dough wedge into an oval-shaped flat disc with your hands, using your fingers.

  • In my pasta maker, this is the first setting on the dial.) Once the sheet has been removed, fold it in thirds, much like you would fold a piece of paper to fit it into an envelope, to make it more compact.
  • Once the dough has been sent through the rollers a few times, progressively lower the settings one at a time, until the pasta has reached the thickness you wish.
  • If your dough sheet becomes too lengthy to handle, just cut it in half using a knife to make it manageable again.
  • Then, put the cutter attachment to your pasta machine and begin cooking!
  • Fill your pasta maker with your preferred form of pasta by feeding the sheet through the attachment.
  • Repeat the process with the remainder of the pasta dough.

How To Roll Fresh Pasta With A Stand Mixer:

The procedure for making pasta using a stand mixer is nearly identical to that for making pasta with a traditional pasta maker. (Besides the fact that it’s less difficult because you don’t have to use one hand to spin the machine!) Connect the pasta roller attachment to your stand mixer in a few simple steps. To widen the adjustment knob, turn it all the way to the left. Then, following the directions above, form and feed the pasta dough through the roller until it reaches the appropriate thinness, lightly flouring the pasta as you go to keep it from sticking to the roller.

Once you’ve finished with the roller attachment, you may connect the cutter attachment of your choosing.

Feed the dough through the cutter until it is completely cut through. To finish drying, either transfer the cut pasta to a drying rack or swirl it into little pasta “nests” and place them on a floured surface to dry for 30 minutes. Repeat the process with the remainder of the pasta dough.

How To Roll Fresh Pasta By Hand:

To roll out your pasta by hand, form one wedge into an oval-shaped flat disc, as described above. Repeat the process with the remaining wedges. Transfer the disc to a cutting board and roll out the dough with a rolling pin until it reaches the required thickness (usually between 1-2 mm thick), adding additional flour to the cutting board as needed to keep the dough from sticking. In general, if you gently raise the dough up, you should be able to see your hand through it, which indicates that the dough is sufficiently thick.

Using a little additional flour, sprinkle each part of the pie.

Repeat with the remaining portions (see above).

To finish drying, either transfer the cut pasta to a drying rack or swirl it into little pasta “nests” and place them on a floured surface to dry for 30 minutes.

How To Cook Fresh Pasta:

Using a big stockpot of liberally salted water, bring to a rolling boil over high heat while you prepare the fresh pasta. Add in the new pasta and immediately begin to gently mix it in order to prevent the noodles from sticking together. Cook the pasta until it is al dente, maybe another minute or so. (Be sure to keep an eye on it because fresh pasta cooks more faster than dry spaghetti!) After that, drain the fresh pasta and use it right away. It is important to note that the cooking time for fresh pasta will be totally dependent on the thickness of the pasta; thus, it is important to check the pasta often to ensure that it has reached the right al dente texture.

How To Store Fresh Pasta:

Ensure that the pasta is allowed to air out on a drying rack or on a baking sheet for at least 30 minutes before using it (or up to 2 hours). Fill a large airtight jar with the mixture and store in the refrigerator for up to 2 days or the freezer for up to 2 weeks. In order to use frozen fresh pasta, place it in the refrigerator to defrost for at least 4-6 hours before continuing with the recipe as usual.

Recipes To Make With Fresh Pasta:

Now comes the fun part: figuring out what to do with your beautiful batch of fresh pasta! Please feel free to peruse our whole pasta library right here on the site, but I’ve included a few of my personal favorites below.

  • Cacio e Pepe (shown above)
  • Pasta Carbonara
  • Pasta Marinara
  • Pasta Arrabbiata
  • Pasta Aglio e Olio
  • Fettuccine Alfredo
  • Cacio e Pepe (shown above)
  • Cacio e Pepe (

Description

Easy to prepare by hand, in a stand mixer, or in a food processor, this 4-ingredient handmade pasta dish is a family favorite. See the suggestions above for instructions on how to roll out the pasta by hand, using an apasta maker, or with a stand mixer.

How To Make Pasta In A Food Processor:

  1. Place all of the ingredients in the bowl of a food processor fitted with the standard blade attachment. Process until smooth. Pulse the mixture for about 10 seconds, or until it achieves a crumbly texture (as shown in the photographs above)
  2. Remove the dough from the bowl and shape it into a ball with your hands, then transfer the dough to a lightly floured cutting board. Make sure the dough is smooth and elastic by kneading it for 1-2 minutes. (If the dough appears to be too dry, a tablespoon or two of water can be added to it.) If the mixture appears to be too moist or sticky, simply add a little more flour
  3. Nonetheless, you want the dough to be rather dry.)
  4. Hand-form the dough into a ball and cover it securely in plastic wrap to prevent it from spreading. Allow the dough to rest at room temperature for 30 minutes before using it. Use right away or store in the refrigerator for up to 1 day. You may either roll out the pasta dough by hand or use a pasta maker to cut it into the shape you choose (see notes above). Using a big pot of well salted boiling water, cook the pasta until it is al dente, which will take anywhere between 1 and 5 minutes depending on the thickness of your spaghetti. Drain the water and use it right away

How To Make Pasta In A Stand Mixer:

  1. All of the ingredients should be combined in the bowl of a stand mixer fitted with the dough hook. Knead the dough on a low speed for 8-10 minutes, or until it is smooth and elastic, depending on your preference. (If the dough appears to be too dry, a tablespoon or two of water can be added to it.) If the dough appears to be too moist or sticky, simply add more flour
  2. Nonetheless, you want the dough to be rather dry.)
  3. Hand-form the dough into a ball and cover it securely in plastic wrap to prevent it from spreading. Allow the dough to rest at room temperature for 30 minutes before using it. Use right away or store in the refrigerator for up to 1 day. You may either roll out the pasta dough by hand or use a pasta maker to cut it into the shape you choose (see notes above). Using a big pot of well salted boiling water, cook the pasta until it is al dente, which will take anywhere between 1 and 5 minutes depending on the thickness of your spaghetti. Drain the water and use it right away

How To Make Pasta By Hand:

  1. Make a pile of flour on a big chopping board and set it aside. Make a well in the midst of the flour mound with your fingers or a spoon, making sure it is a fair size (kind of like a volcano). Place the eggs in the center of the well and cover with plastic wrap. Sprinkle the salt and sprinkle the olive oil on top of the eggs and whisk them together with a fork until they are well blended. Afterwards, continue to gradually whisk in part of the surrounding flour into the egg mixture, gradually increasing the amount of flour used until the egg mixture is lovely and thick. It’s okay if a few eggs accidently slip out
  2. Simply use your hands or a bench scraper to gently remove them back into the bowl. Fold in the remainder of the dough with your hands until the dough forms a loose ball of dough. Knead the dough for approximately 10 minutes, or until it is smooth and elastic, putting some more flour on the cutting board if necessary to prevent sticking or if the dough appears to be too moist or sticky at any point throughout the process. In addition, if the dough appears to be too dry, you can add an additional tablespoon or two of water
  3. Nonetheless, the dough should be reasonably dry.)
  4. Hand-form the dough into a ball and cover it securely in plastic wrap to prevent it from spreading. Allow the dough to rest at room temperature for 30 minutes before using it. Use right away or store in the refrigerator for up to 1 day. You may either roll out the pasta dough by hand or use a pasta maker to cut it into the shape you choose (see notes above). Using a big pot of well salted boiling water, cook the pasta until it is al dente, which will take anywhere between 1 and 5 minutes depending on the thickness of your spaghetti. Drain the water and use it right away

Notes

Flour: As previously stated in the blog article, I make handmade pasta with “00” flour the majority of the time since it produces the silkiest pasta. In contrast, if I’m cooking a sauce that needs to be a little heartier, I’ll use half “00” flour and half semolina flour, which results in pasta that is a little more firm and also helps the sauce adhere more effectively to the pasta.

Having said that, any of the three flour alternatives stated above will be satisfactory. A post published on May 15, 2019 by Ali

Leave a Comment

Your email address will not be published. Required fields are marked *