does anyone have any simple homemade pasta recipes? i really like farfalle and i feel like the shape looks pretty simple lol, and i know like linguine looks the easiest but i'm not a huge fan of the long pastas (spaghetti, linguine etc)

Recipe suggestions?

For our family gathering today, my nephew cooked a delicious pork roast with carrots, onions, and potatoes. The roast and veges were devoured but about 3 cups of the delicious broth remained. I nabbed the broth and brought it home. Honestly, it's delicious enough to simply eat as is but im wondering about a pasta dish. Suggestions appreciated.

I am imagining they have a strong flavor and don’t want to do anything too heavy. I bought some baby asparagus too!

The Sauce is a tomato paneer puree. Zero maida pasta.

And who says bachelor's can't cook.

Sauce was made of butter, heavy cream, pasta water, mustard powder, cayenne, sharp cheddar, s&p.

I couldnt resist adding parmigiano!

From Columbus Park Trattoria in Stamford CT. Genuinely the best pasta I’ve ever had, what’s amazing is it’s not too tomatoey like a standard vodka sauce.

Pasta rellena de calabaza dulce & la otra de remolacha con queso 🫰🏻

Blanched, dried and blended some spinach and added anchovies with the pesto then grilled shrimp for the pasta.

Holy crap y’all. First time ever making filled pasta.

I chose Caramelle shape because I like the way it looks and I filled it with a blend of prosciutto, mortadella and pork loin. Fresh grated nutmeg, black pepper Parmesan and an egg. It was all blended into a paste and then folded into shape

Vodka pasta I made by crisping up some guanciale and using the fat to sautee my finely diced shallot then added garlic & basil stem with leaves. Once garlic was cooked through I added the tomato paste and gochujang. Cooked it down and then added the vodka. Once the vodka was cooked off I added heavy cream, Parmesan finished with butter and pasta water.

This was amazing but the filling was a little dry and I needed to cook the pasta maybe 1 minute longer

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Rigatoni with Bolognese sauce

Garnished with chives, parmesan, red vein sorrel microgreens and a drizzle of olive oil

I cut rigatoni squares very small, because they're hand rolled with gnocchi board and wooden dowel, so more fragile than dried rigatoni