Fresh pasta cooks faster than dried pasta in carbonara and chickpea curry. Sesame noodles with chicken and veggies are quick and satisfying. Spinach & feta scrambled egg patitas can be made in 15 minutes. Bourbon chicken gets coated in sweet-spicy sauce. Farro bowl with rotisserie chicken uses store-bought salad kit
Italy produces over 300 pasta varieties, including fresh, dry, and whole-grain options. Pasta is traditionally cooked "al dente" for slightly resistant texture. Quality depends on flour type, origin, bronze drawing, and drying process
Missy Robbins's Fettuccine Alfredo uses only Parmesan and butter. One-Pan Pasta from Puglia cooks dried pasta in skillet. Red-Wine Pasta combines spaghetti with shallot sauce and pancetta. Pasta Carbonara features bacon, eggs, and Parmesan sauce. Lasagna can be meat-based with beef and pork sausage
Medieval English dish "makerouns" featured pasta, melted butter, and cheese layers. First modern recipe appeared in Elizabeth Raffald's 1769 cookbook. James Hemings brought recipe to US through Jefferson in 1793
Spaghetti is a long, thin cylindrical pasta made from milled wheat and water. Italian spaghetti is typically durum-wheat semolina, sometimes enriched with vitamins. Types include spaghettoni (thicker), spaghettini (thinner), capellini (very thin). Modern spaghetti is 25-30 cm long, originally long but shorter became popular
Pasta is a staple food in Italian cuisine, first mentioned in 1154 Sicily. Traditionally made from durum wheat flour mixed with water. Can be made with other grains and eggs instead of water