Tuna Puttanesca. This combo is guaranteed to slap. There is no way this isn't delicious, whether you're a kid or an adult. Taste ☆☆☆☆☆ Difficulty ☆☆
Calamari Pasta. It's a dish I really like, I probably eat it once a month. The only downside is how laborious the prep is. Taste ☆☆☆☆☆ Difficulty ☆☆☆
King Oyster Mushroom Pasta. Honestly, it's better to use shiitake, button, or pheasant back (neung-i) mushrooms instead. Still a pretty tasty pasta. Taste ☆☆☆☆ Difficulty ☆☆
Amatriciana. The reigning champ of Roman pasta. It's just so damn good. I grab my guanciale from Klassic Sausage. The key point is not rendering it down so much that it turns into beef jerky. Taste ☆☆☆☆☆ Difficulty ☆☆
Arrabbiata. I make this when I'm craving a sharp, spicy kick. Being Korean, I just dump a ton of peperoncini in there. Pomodoro is great too, but this is the best for days when you need a little stimulation. Taste ☆☆☆☆☆ Difficulty ☆☆
Nerano. Zucchini is the star here. At first I was like "oh?!!" but the more I ate it, the faster it got old, and I desperately needed some Doenjang Jjigae immediately. I chucked zucchini right after that attempt. Taste ☆☆ Difficulty ☆☆
Pomodoro. Tastes like maybe the classics really are the final answer. If you top it with ricotta or burrata, the smooth flavor really pops. Taste ☆☆☆☆☆ Difficulty ☆☆
Carbonara. It's good, but personally, it gets pushed aside by others, so it's not my favorite. Weirdly though, I always nail the execution, so it's the one everyone always asks me to whip up... Taste ☆☆☆☆ Difficulty ☆☆☆
Genovese. Anyone can do this if they have the ingredients and the time. I prefer it a little more than Bolognese. Taste ☆☆☆☆ Difficulty ☆☆
Pheasant Back Mushroom Pasta (Neung-i). F***ing delicious. It goes so well with pappardelle. The aroma of the mushrooms and the sauce are insane. Taste ☆☆☆☆☆ Difficulty ☆☆
Ragu Bolognese. Well, as everyone knows, ragu is ragu. It's solid, but sometime along the way, I just stopped seeking out meat pastas that much. Still good though. Taste ☆☆☆☆ Difficulty ☆☆
Puttanesca. This is basically my finisher/signature dish. I make it the most often. It’s stimulating, and the burst of olive flavor is amazing. It's seriously delicious if you even add a splash of lemon juice. Taste ☆☆☆☆☆☆ Difficulty ☆☆
Oyster Tagliolini with Mollica. It pairs so well with mollica (breadcrumb topping). Everything is perfect except for the fact that I usually hate cooked oysters. It's so genuinely delicious that it’s starting to push my Puttanesca out of the top spot. Taste ☆☆☆☆☆☆ Difficulty ☆☆☆
Aglio e Olio with Sun-Dried Tomatoes. You might wonder why I add it, but that single concentrated, acidic tomato pairs perfectly with the aglio e olio. Plain aglio e olio just doesn't deliver the dopamine hit I need anymore. Taste ☆☆☆☆☆ Difficulty ☆
Alla Norma. This is seriously tasty. I have to eat this at least once a week. It’s an absolute must. You might ask why bother peeling and frying the eggplant skin, but that crispy texture and deep umami flavor are insane. Taste ☆☆☆☆☆☆ Difficulty ☆☆☆
Cacio e Pepe. I just included this out of politeness. This one also gets overshadowed by the others. You don't need to follow that Ig Nobel recipe; anyone can make it if they just control the temperature somewhere between the pan cooling and the heat transferring. Taste ☆☆☆☆ Difficulty ☆☆☆
I don't make pasta just because it's a cheap, easy meal for a bachelor; I genuinely love it and have tried making all sorts of things. No cap, I eat it daily. Even if I have plans to go drinking, I make fresh pasta afterward like it's hangover ramen. I see a lot of people bashing pasta on YouTube and everywhere these days, but that criticism should only be aimed at weird, nonsensical fusion stuff like Jjamppong Cream Pasta. I just hope the effort of those who truly dedicate themselves to pasta isn't belittled.
"This massive list of fresh pasta has triggered extreme carb cravings across the gallery. Everyone is impressed by the variety and wants OP to drop the recipe for the fresh noodles and the specific tomato brands they use!"
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