I LOVE PASTA! Any type, any way. This is a personal family collection of pasta recipes, some that I learned from Italian friends, others that have been passed down through several generations of my Pennsylvania Dutch family, and the remainder based on classic recipes or of my own creation. There are so many shapes and varieties of pasta, including multigrain and whole wheat, that can be used in most of the recipes listed below. Pasta lends itself to many cooking applications. It can be cold or hot. It can be baked, boiled, fried, steamed, or sautéed. It can be sweet, sour, or anywhere between the two. It is multicultural. Sauces can be red, green, white, or creamed, incorporating meats, seafood, or vegetables. Pasta can be served as an entree or a side dish. Most pasta dishes are quick and easy, but try not to pass up the ones that take some time to prepare because they are equally delicious. Use the recipes as guidelines and then adjust the seasonings to your own tastes. Soon you will be creating your own favorite pasta dishes. Have fun and enjoy!
Note: The net weight of many pasta packages has shrunk in the last few years, like most other store-bought products. Twelve to fourteen ounce packages are now common. Many of these recipes were written using one pound of pasta. Unless indicated, it will not make a difference which size you use other than you will have a little more sauce, which is often a good thing. Of course, serving sizes will be a bit smaller which, for most of us, is also a good thing.