From East to West, people love tucking into a satisfying meal of pasta, whether
Japanese soba noodles or Italian macaroni. This selection of international noodle dishes takes you well beyond spaghetti marinara with tasty combinations like ginger and soy sauce, fennel and feta, squash and yogurt, miso and green tea. With so many pastas made with wheat alternatives, even those on a gluten-free diet can enjoy this comfort food. Yet another bonus for busy families: Pasta dishes are relatively quick and unfussy. So set the table and get your noodle on.
Serves 4 / Vegan / Gluten-free / This room-temperature noodle salad makes a hearty lunch or a casual supper. Use a Microplane-style grater to easily grate the ginger and citrus zests. For a fun color contrast, try black sesame seeds or a combination of white and black. view recipe
Serves 4 / Orecchiette translates to “little ears,” describing the cupped shape of these pasta disks. If you’re unable to find Italian orecchiette, elbow macaroni works just fine. Precooked rotisserie chicken cuts down on prep time. Chopped black olives make a nice garnish. view recipe
Serves 6 / Vegetarian / This hearty dish is inspired by an Afghani dish called kaddo bowrani, roasted pumpkin topped with tomato-meat sauce and yogurt sauce. The yogurt drizzle is the key to this recipe’s flavor. Look for precut cubed squash in your produce section. view recipe
Serves 6 / Gluten-free / Vegetarian / Pan-searing the unpeeled garlic gives it a mellow, roasted flavor. Save time by washing the spinach while the garlic cooks. view recipe
Serves 6 / Gluten-free / An easy, satisfying meal that’s perfect for weeknights. Any type of rice noodle will work: flat, pad thai–style noodles, spaghetti, or even vermicelli. view recipe
Serves 6 / Gluten-free / Chili-garlic sauce is a zesty mixture of chiles, garlic, and vinegar found in the Asian section of many markets (look for preservative-free brands). Save time by chopping ginger, garlic, and vegetables while the pork marinates. view recipe
1. Rigatoni
Shape: large, grooved macaroni, about 1½ inches long
Use: with meatballs or chunk meat sauces
2. Farfalle
Shape: small rectangles pinched in the center; means “butterfly”
Use: in broths or with creamy sauces
3. Fusilli
Shape: twisted, corkscrew shape
Use: in pasta salads or dishes with vegetable chunks
4. Bucatini
Shape: long, spaghetti-like tubes
Use: with tomato sauces (with or without additional vegetables)
5. Linguine
Shape: flat, long noodles, traditionally 3mm wide
Use: with pesto or clam sauces
San Francisco–based chef Laurie Gauguin now enjoys pasta in moderation, unlike during her college years when she lived on an all-spaghetti diet.