I used the basics that I learned in an Italian cooking class, and adjusted the ingredient amounts.Steps 7-9 take a bit of getting used to. Evaporate the water by tossing the pasta in the pan. The egg will harden if you overcook it, so be careful. I posted a separate recipe for the homemade pasta, so check that out as well. Recipe by hiro51094

I was just thinking of flavours that I like together, I wanted to create a pasta recipe with them .They worked out well .

I wanted to combine a creamy crab sauce with my favorite flat pasta, but I've never seen it on a restaurant menu so I made my own. It's so good! This is my favorite pasta dish.Simmer down the tomato sauce in steps 1 and 2 to evaporate much of the liquid in the pan. Even if only 20% of the moisture is left, it should be good. You can make the sauce in advance up to step 2. If you start from step 3 on the following day, it will be lot easier, especially if you are serving guests. If not using store-bought tomato sauce, saute garlic in olive oil, add white wine, basil, oregano, salt and pepper and a soup stock cube to a can of whole tomatoes, and simmer while crushing the tomatoes to make your own! Recipe by Piko mama

So delicious this pasta! Very fresh and summery. Wonderful with a glass of wine under the summer sun. #summerchallenge1 #italian #pasta

This Pancetta, Green Split Peas, and Cauliflower Tagliatelle blends crispy pancetta with a silky, roasted cauliflower sauce. A splash of white wine vinegar and Parmesan brings brightness and depth to every bite.

This is made from three of my favourite ingredients. It has a quite rustic flavour and I love it for that. Serve with bread, a salad or on its own.

Ragù or ragoût - does it really matter if it tastes good?One is Italian and the other is French. Both are stew-like and saucy, and both usually involve some form of meat. This one has pork and dances over thick, tender tagliatelle (or it’s wider sibling, papardelle). So we'll go with the Italian: ragù. This is a very modern take on ragù al cinghiale - a hearty wild boar dish that you can find on most menus in Italian hill country between Florence and Rome. We are using pork shoulder in the form of “country style ribs” (which are not ribs at all) and mushrooms and fish sauce to make up for the strong flavor of boar - all balanced by a healthy dose of citrus, basil, and sweet peppers. This dish is teaming with umami flavor and rests nicely on a chewy, wide noodle.

Bon Appetit's rigatoni with easy vodka sauce recipe is one of my go-to favourites. Most importantly, because it's really delicious. Also, as it says right in the name, it's super easy to make. It's pretty amazing what a handful of basic ingredients and a shot of potato booze can create. Anyway, I decided to make it again for dinner, with a couple of modifications. First, because I didn't want to have to cook a separate meat dish to go with it, I added chicken which I fried in the pan before making the sauce. Second, I swapped the rigatoni with tagliatelle, because I prefer longer noodles. Changes aside, it turned out as delicious as always.

Something I thought of after receiving some Maille mustard for taste testing.Be sure to render the bacon.Once you've added the pasta to the bowl, toss quickly!You don't need the lemon juice, but it gives a fresh aftertaste.I didn't use Parmesan cheese (powered cheese) since it would detract from the fragrance of the mustard and mushrooms, but you can add it if desired. For serving 2. Recipe by noriran

I used some leftover arugula to change up my usual Japanese-style mushroom pasta and it was delicious.Then, I tried adding some dashida.Try with leftover arugula.If the arugula is over-cooked, it will lose its flavor and spiciness, so don't over-do it. Add it and quickly transfer to a plate!! Use whatever kind of mushrooms you like. Recipe by saco mama

Well, this recipe was pretty simple, since I used instant pesto sauce, but if you have better recipe for your pesto, just give it a try. 😘😘😘 Credit to mom in law for the beautiful bolognese sauce.

A traditional beef flavored ragù that gets its tomato base from only the paste. Adding tomatoes is not necessary, since you’re flavoring the meat with tomato, not flavoring a tomato sauce with meat. Adding 1 cup of finely chopped zucchini (optional) to the "soffritto" gives this sauce a balance of more vegetables to the meat.