The next time you find yourself with a neglected cup of macaroni or that last serving of spaghetti that no one seems to want, promise me you'll try this. I've been making pasta frittatas ever since another Kitchn writer mentioned it years ago, and it is hands down my favorite way to use up leftover pasta—along with whatever else is hanging around in the fridge. More

Dry pasta is sold by weight, but that measurement doesn't tell you how much cooked pasta you'll actually end up with. Here's a handy guide to estimating how much dry pasta you'll need to make one serving of cooked. More

Q: My boyfriend came home with four huge bags of garlic tagliatelle. Luckily, it's dried, not fresh, so I don't have to rush to use it up, but I'd love to have some suggestions about ways to eat our way through all four bags of pasta without getting bored or hating it!

Sent by Catherine More

There you sit with long noodles and only a short pot in which to boil them. Suddenly the age old conflict of breaking your noodles or not is upon you. Some say it's bad luck, some say it's bad form. Where do you stand? More

Orzo Caramelized with Fall Vegetables & Ginger

This time of year, I start getting a little crazy with pasta. I begin to wonder how it would taste with sweet potatoes, ginger, and other flavors I associate with fall. Some of these are classic and expected: Sage, brown butter, butternut squash (like in this pasta). But I also like to push pasta beyond these wonderful yet simple combinations. How would pasta be with rutabaga? Or turnips? Or scrambled up with a huge mess of bitter fall greens — escarole, beet tops, winter spinach?

Do you do this? Do you crave pasta in the fall? If so, what is your favorite autumn pasta dish? A butternut squash lasagna? Scarlet beet pasta? How do fall and pasta go together? More

Pasta is a generous, abundant sort of meal. The best pasta dishes feel lush, like you can't believe there's such a big bowl of deeply delicious food in front of you. You can sink a whole day into pasta — kneading, rolling, and cutting fresh dough into sheets so thin the light shines through; slowly cooking sauce redolent of garlic and browned meat; patiently layering it all together into a heavenly stack of noodles, sauce, and cheese.

But pasta can be generous in other ways, too. Pasta can feed you even when you're feeling stretched and tired. More

I've had "pasta bake" on my list of recipes to make since the very beginning of my culinary journey. So what has been stopping me after all these years? I'm not really sure! Perhaps I was still in search of the "ultimate" version or a super-chefy secret ingredient. But a few weeks ago I found myself strapped for time with a barren cupboard, and friends already on their way over for dinner. And this amazing five ingredient casserole was born. More

Eating a plateful of spaghetti (or any other long noodle for that matter) with even a sliver of dignity can sometimes feel next to impossible. Example: when is the last time you ordered spaghetti on a first date? That said, human beings have figured out a thing or two over the last few millennium when it comes to consuming this favorite food, primarily with the help of chopsticks or their Western cousin, the fork.
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Bring a large pot of water to a boil is usually the first step in cooking pasta — but in fact, it's possible to cook pasta in a small amount of simmering water, perfectly and without sticking. Have you ever tried it? More

You've got the sniffles. It's chilly outside. You want nothing more than to wrap yourself in a big ol' blanket and settle down with a mug of chicken noodle soup. Am I right? Then this is the recipe for you. It's miles better than anything from a box or a can, but isn't quite so laborious as starting with a whole chicken and making stock from scratch. It's the Goldilocks of chicken soups, and it's just right. More