4 recipes for making restaurant-like pasta at home

We’re missing hugs, we’re missing the wet fragrance of grass, we’re missing cafe-like coffee and so much more. But the one thing we’re missing the most is restaurant-like pasta at home. Butter or cream-soaked, truffle-scented, dusted with Parmesan, a bit of burnt sage here and there, lightly holding on that extra virgin oil in its crevice—well-made pasta from a restaurant cannot be replaced with spaghetti from a box, tossed with sauce from a can. Chef Daya Singh from Mumbai-based Italian restaurant CinCin shares some no-fail ideas that make for ideal lunch ideas, date night dinners and brunch table heroes.

Recipe: Basic cacio e pepe

 Ingredients: 

• 100gm spaghetti pasta

• 5lt water, salted

• 15ml olive oil

• 20gm butter

• Black pepper

• 35-40gm Parmesan cheese (as per personal preference)

• Salt (as per taste)

 Method:

1. 1

   Boil the spaghetti in salted water till it is al dente.

2. 2

   Take a pan over a medium flame; pour in some olive oil along with the butter and some freshly crushed black pepper to the pan.

3. 3

   Add the boiled spaghetti to the pan along with some water from the pasta.

4. 4

   Toss the pasta along with the ingredients together.

5. 5

   Finish the dish in a bowl with some Parmesan and some olive oil.

Recipe: Mezzi rigatoni 

Ingredients: 

• 3 garlic cloves

• 4 tbsp butter, salted

• 7-8 whole tomatoes, peeled (or 1 can of crushed tomatoes)

• 1 tsp oregano, dried

• 1 medium-sized onion, peeled and cut in half

• 2 tbsp vodka

• 1/2 cup Parmesan cheese, grated

• 100gm any short pasta (of your choice)

• 3/4 tsp salt

• 6 large basil leaves

For garnish: Parmesan cheese (or any available cheese)

Method:

1. 1

   Crush the garlic.

2. 2

   Melt the butter in a large saucepan over medium heat. Add the garlic and cook until lightly browned, about 3 minutes. Add the tomatoes, oregano, and salt. Stir to combine. Add the halved onion and simmer for 1 hour with the lid tilted, stirring occasionally.

3. 3

   After the simmering time, remove the onion. Add the vodka. Transfer the sauce to a blender, or use an immersion blender to blend the sauce. Stir in the Parmesan cheese until it melts

4. 4

   Meanwhile, boil heavily salted water in a large pot. Cook the pasta to al dente (see the section above). When the pasta is done, drain it and return it to the pot. Combine it with the vodka sauce. Serve sprinkled with grated Parmesan cheese and torn fresh basil leaves.

Recipe: Spaghetti pasta carbonara 

Ingredients: 

• 1/2 tbsp extra virgin olive oil or butter, unsalted

• 120gm pancetta or thick cut bacon, diced

• 1-2 eggs

• 200gm spaghetti pasta (or bucatini or fettuccine)

• 1/2 cup Parmesan/Pecorino cheese (or any available cheese), grated

• Black pepper

• Salt (to taste)

Method:

1. 1

   Heat the olive oil in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy. Remove and put in a large bowl.

2. 2

   In a small bowl, beat the eggs and mix in about half of the cheese.

3. 3

   Boil the pasta in salted water till al dente (reserve some of the pasta water).

4. 4

   Toss everything to combine, allowing the pasta to cool just enough so that it doesn't make the eggs curdle when you mix them in. It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce.

5. 5

   Add salt to taste. Add some pasta water back to the pasta to keep it from drying out.

Recipe: Tagliolini 

Ingredients: 

• 200gm tagliolini pasta

• 1 tbsp olive oil

• 1/2 tsp red chilli flakes, crushed

• 4 cloves garlic, grated

• 6-7 whole tomatoes, peeled

• 6 tbsp heavy cream

• 1/2 cup Parmesan or Gruyère

• Black pepper

• Salt, to taste

To garnish: Parsley, freshly chopped; Parmesan cheese, grated

Method:

1. 1

   Boil the tagliolini in salted water till al dente.

2. 2

   While pasta is cooking, heat oil in a large skillet over medium heat. Add chilli flakes and grated garlic, cook, stirring constantly, until fragrant, 1-2 minutes.

3. 3

   Add tomatoes, bring to a simmer and cook, stirring occasionally for 5-10 minutes.

4. 4

   Stir in cream, Parmesan cheese, plus 1 or 2 tbsp of pasta water until smooth. If needed, add more pasta water a little at a time until smooth. Salt and pepper to taste.

5. 5

   Drain pasta and add to pan with sauce and toss until coated.

6. 6

   Serve with fresh parsley and grated Parmesan.

Recipe: Orecchiette with sausages and broccoli 

Ingredients: 

• 200gm orecchiette

• 1 broccoli rabe, medium sized and trimmed

• 1 tbsp extra-virgin olive oil

• 85gm andouille sausage links, sliced into coins

• 1 1/2 tbsp butter, divided

• 2 cloves garlic, minced

• Black pepper

• 1/2 cup Parmesan, freshly grated

• 1/2 lemon, zested and juiced

• Red pepper flakes, pinch crushed

• Salt, to taste

Method:

1. 1

   Boil the pasta in salted water till al dente. During the last 2 minutes of cooking, blanch broccoli rabe. Remove broccoli rabe, and reserve 1/2 cup cooking water. Drain pasta and set aside.

2. 2

   In a large skillet over medium heat, heat oil. Add sausage and cook, stirring occasionally, until warmed through and slightly golden, about 5 minutes. Add 1/2 tablespoon butter and garlic and season with a generous amount of black pepper. Cook until fragrant, about 1 minute.

3. 3

   Add about ½ cup reserved pasta water and bring to a simmer. Add remaining 1 tablespoon butter then add broccoli rabe and pasta, tossing to combine.

4. 4

   Add Parmesan, lemon juice and zest, and red pepper flakes. Toss constantly until half cheese has melted, remove skillet from heat. If the sauce is too thick, loosen with more pasta water. Season with salt.

Also read:

5 recipes that will give regular instant noodles a delicious makeover

4 easy and delicious banana bread recipes you need to try while you self-isolate

15 easy dal and curry recipes you can make at home right now