Pasta & Risotto

Pasta is one of those things that looks simple until it isn’t — and then clicks completely once you understand what’s actually happening. Properly salted water, the right amount of starch, and knowing when to pull it just before it’s done are the differences between pasta that’s merely fine and pasta worth making again.

This collection runs from handmade dough to weeknight one-pan situations, with a risotto in the mix that will teach you more about patience and technique than almost any other recipe in the kitchen.

My Homemade Butternut Squash Ravioli is the recipe worth setting aside an afternoon for, with handmade pasta stuffed with roasted squash that makes every minute of effort completely worth it. My Brown Butter Scallop Pasta is the weeknight showstopper that comes together in 20 minutes and tastes like a restaurant spent an hour on it. And my Stovetop Shrimp and Asparagus Risotto will teach you everything you need to know about building flavor one ladle at a time.