Pasta recipes

Most recipes use dried pasta from the pantry, and many let you swap shapes freely. The tips explain which shapes suit which sauces, and how to use gluten-free or whole wheat pasta instead. A few smart habits, like salting the water and saving a little cooking water, make a big difference to the final dish.

Common questions

How much salt should I add to pasta water?

A common guideline is about 1 tablespoon of kosher salt for every 4 quarts of water, or about 1 1/2 teaspoons of table salt. The water should taste pleasantly seasoned, not like the sea. Salting the water seasons the pasta itself, which a sauce alone can't do. Add salt once the water boils.

How do I keep pasta from sticking together?

Use plenty of water, add the pasta once it is at a rolling boil, and stir during the first minute or two, which is when sticking happens. Adding oil to the water doesn't help and can stop sauce from clinging. Toss drained pasta with sauce immediately rather than letting it sit in the colander.

Which pasta shape goes with which sauce?

Long, thin shapes like spaghetti and linguine suit oil-based, light tomato and seafood sauces. Flat, wide noodles like fettuccine handle creamy sauces. Tubes and twists, such as penne, rigatoni and fusilli, trap chunky vegetable and meat sauces. Small shapes like orzo and ditalini are best in soups and salads.

Can I use gluten-free pasta in any recipe?

Usually, yes. Gluten-free pasta made from rice, corn, chickpeas or lentils can replace wheat pasta in most dishes, though it can turn soft or break if overcooked. Start checking a minute or two early, stir gently and rinse only if the package recommends it. Its cooking water is less starchy.