Orzo is a type of pasta that looks like rice but tastes like pasta.

My favorite way to eat orzo is as a pasta salad. I got my inspiration for this recipe from one of my favorite home chefs, Albert, from Spain on a Fork. The chickpeas in this recipe adds a special touch of protein and texture along with the remaining ingredients.#CA2025

Press a bamboo skewer lenghtwise into the side of a 1” wide strip of fresh pasta dough, roll it, slide off the skewer and it will dry into a hollow fusilli pasta tube, it is that simple.Even more elegantly, wrap 1/4” pasta dough strips around the bamboo skewer to make rotini type fusilli. Traditional handmade fresh Fusilli pasta absorbs more sauce because it is hollow and because fresh pasta absorbs sauces better.If you fine grind red hard wheat kernels once, you get spelt wheat flour. Twice, your get finer flour, seminola grade. Three times, you get super fine flour, durum grade. Fusilli pasta likes half seminola and half durum. No problem! Split seminola in half and grind half one more time, to durum grade.You can cook soft freshly made fusilli pasta directly in the pasta sauce, no prior boiling needed. Once dry, preboil in salted water.Economical: one cup of wheat kernels makes two cups of flour, which makes two cups of long fusilli. Two cups of fresh fusilli make four cups cooked delicious fusilli.Tastes just like eating in Italy.#GlobalApron

Adaptation of cookpad member Sarvat’s Chicken Spaghetti recipe. Thank you. I love tasty simple one pan dishes.

Fresh squid tentacles, flour, egg, olive oil and lemon are the only ingredients you need for this Bowtie Pasta seafood boil with grilled Rabas Tappas appetizer on top. Bowtie pasta has nooks and crannies that absorb more squid flavors than pasta noodles. Rabas Tappas grilled this way stay so fresh, you can almost taste the Baha California seawater the tentacles came from.

To make fresh pasta at home in ten minutes, you only need a chopstick or a bamboo skewer and a knife. These pastas are made without water, just from flour, optional left over stale bread, salt, oil and eggs, mixed with your fingers.For extra flavor, I use black himalayan salt that has a strong egg flavor.Pairs well with bread crumbs and croutons from stale bread.

When baked whole and then diced, this root vegetable turns sweet with a mild anise flavor, like candy, a great dish to go with mild shrimp, served on green pasta which hides spinach in a cashew peanutbutter sauce.Feed to young unsuspecting vegetable adverse dinner guests.#GlobalApron

This is a delicious variation of a simple recipe for pasta that I learned abroad. I think it's perfect for beginners. The chewiness of homemade pasta is the best. Give it a try and let me know how it goes.Since pasta dough sticks easily, dust it with flour. Feel free to use cake flour, bread flour, or a half-and-half combination of both. I serve 50 g per serving. Once you can make this dough, you can enjoy pasta in a variety of shapes and textures. Recipe by mini

I make homemade ramen several times a year as a hobby, and discovered the deliciousness of dry egg noodles while aiming to make some homemade noodles with a nice texture. I haven't turned back from homemade noodles since. I expanded my horizons to pasta as well, and came up with these noodles.The noodles are moistureless and made only with egg, so it gives birth to a nice texture. When using large-sized eggs, increase the amount of flour by 1 tablespoon. I use one approximately 65 g medium egg.(including the shell). The time needed to boil the noodles will depend on their thickness and width, so adjust accordingly. Recipe by Homard Ebiko

Homemade fresh pasta is always delicious. I dug out the old pasta machine that we had tucked away in storage and made some at home. This recipe yields an easy to make amount.If you leave 1 cm around the edge a bit thicker when you roll out the dough, it will not split easily. Recipe by Cara Luna

We make black turtle bean paste for quick pasta and ramen noodle lunches, and to give an oriental flavor to stirfried dinner dishes. Black turtle bean paste is more pungent and sweeter than hoisin sauce or oyster sauce. We always keep a mason jar around, a quarter cup is enough for a whole family dinner.And if you try to save money, a packet of ramen noodles to make a cup of soup with imitation chicken flavor, salt and msg is 35 cents. A cup of black turtle bean soup with home made egg rice noodles or rice is more nourishing and 13 to 17 cents, half the price. And more protein.#GlobalApron

After many experiments to try to find the perfect combination of seminola and bread flours, this is the result. There is also a recipe that includes olive oil in the dough, but adding the oil messes with the water, so I can't really recommend it. Since this dough isn't dusted with any flour, it's smooth, springy, and very delicious.The key point is to incorporate air into the powdered ingredients and to mix with the egg until it becomes crumbly. If you feel like the flour hasn't completely been mixed in, add in a small amount of water bit by bit to adjust. But adding water will loosen the dough so make sure to knead it afterwards. For 5 servings (400 g). Recipe by hiro51094