These three pasta doughs look almost identical on paper all purpose flour, eggs, olive oil, water. So you may wonder: How do I know which one to make? Which is the best? The truth is, I’d love to have you make all three so you can see and feel and taste the big differences that result from small variations. And you will realize there is no single “best.” As Italian cooks know, you can mix flour into a fine pasta dough with whatever eggoil water mixture you like, whatever is available in the pantry, or whatever you can afford. This last factor in particular reflects the way pasta has fit into Italian life for centuries: The rich man can have his cook make pasta moistened entirely with fat-laden, tasty egg yolks. A poor family might make their Sunday pasta with one precious egg (and have weekday pasta mixed only with water and a bit of oil). And families in between make pasta with the ingredients they have. But don’t be fooled. The richest is not necessarily best. With two eggs and a goodly amount of extra-virgin olive oil, Poor Man’s Pasta is quite rich and delicious (frankly, it’s my favorite). Part of the fun is in mixing and matching the right pasta with the most compatible sauce, and you’ll find guidance in the pages ahead as well as the challenge to try your own pairings.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.