Notes about Recipes in this book

• Shells with miso butter and scallions [Asha Loupy]

  • cbrowne on March 22, 2024

    Made with shallots instead of scallions as that was what I had on hand. Good, not too rich, quite flavourful. Pasta scales down for 1 person well - given the butter sauce it likely would not reheat well. Recommend serving with a salad, quick pickles, or something else acidic.

  • jdejong on March 25, 2024

    I used Conchiglie pasta in place of the small shells. I quickly blanched some broccolini and stirred into the pasta at the end along with the cheese. I used Dandelion Leek miso from South River. The combination of miso and sesame oil was delicious. Looking forward to trying more unusual flavor profiles with the recipes in this book.

  • selena__rhea on May 03, 2024

    We loved this. Made exactly as written using medium pasta shells. Only thing I would change would be to use non-stick pot for final stir so parm doesn’t stick to bottom

  • Pandan on May 24, 2024

    This was easy to prepare and especially nice with the roasted sesame on top. I only had 8 scallions and half the amount of Parmesan, but used some more pecorino instead. Came out really delicious!

  • jenmacgregor18 on September 15, 2024

    This is quick & good. I added green peas and would do that again. Update: I added a bit more parm and it went from good to great for me.

  • matthew596003 on June 03, 2026

    This was less sesame/miso/onion tasting than I expected and much more of just a deeply flavored mac and cheese. It was fantastic. I added peas, which I recommend, but would also consider adding asparagus or broccoli.

• Cacio e pepe e chili crisp [James Park]

  • Pandan on April 16, 2024

    This was really good! I was afraid the Szechuan pepper would be overpowering, but it wasn’t. I used momofuku chili crisp. Just was a bit too oily when reheated the next day.

  • amgenove on May 16, 2024

    Pepper fans only for this one! I liked it, but it was a bit too much for others!

  • Churchim808 on June 23, 2024

    This was ammaaazzziiiinnng. I can't say how it was the next day because we didn't have any leftovers. The recipe comes together really fast so if you want a salad or vegetable to go with it, do that first. We used Gigli pasta from Trader Joe's which is a good stand-in for mafalde and halved the recipe which was plenty for two people. We also used regular old parmesan cheese because we didn't have any Romano. Ours was not too spicy at all but I used Mr Bing's mild chili crisp.

  • LaGa70 on September 13, 2025

    We loved it, husband said “this is a very adult pasta”. So true!

• Pan-seared mushroom quattrotini with furikake pangrattato [James Park]

  • eclairea on April 14, 2025

    Pangrattato is good, but recipe not worth the effort - slicing and cooking the mushrooms took FOREVER! Dish was just ok. Used oriecchiete.

• Zucchini and feta pasta with za'atar pangrattato [Asha Loupy]

  • Churchim808 on June 30, 2024

    This was from the "Carby and Crispy" chapter and it certainly met the brief. It was much richer than I expected with a lot of butter and olive oil. Still delicious! Topping the pasta with pangrattato was a trick I will use again as it added a nice texture and only took a couple of minutes. The za'atar could easily be omitted and you wouldn't miss it.

  • cbrowne on August 10, 2024

    Really good! Used 400g bucatini instead of a full pound and it was plenty of pasta for me. Made 6 servings for me. Used a different herb blend I had on hand to make the pangrattato (with dill, oregano, lemon, garlic powder...) and it worked very well - agree that breadcrumbs provide welcome texture so do recommend them. Used all the butter but probably less olive oil, I admit I didn't measure it. Immersion blending the sauce in a separate bowl worked well.

  • NicoleBrown on August 23, 2024

    My husband made this one. SO delicious! Lemon flavor really came through. Crunchy topping was a really great addition! Don’t skip it! Would not have minded a little higher zucchini to pasta ratio

  • sosayi on July 02, 2025

    Delicious pasta! I ended up oven-roasting the zucchini slices, to be more hands-off with less olive oil, and it worked great. Would definitely make again.

  • cbrowne on March 04, 2026

    New note because I don't have access to anything blender or food processor right now. I ended up chopping the 1/3 zucchini that was supposed to be blended into as fine a dice as I could stand to and just dumping that and all the sauce ingredients into the pot with everything else and stirring. Worked just fine.

• Chili crisp tahini pasta with fried shallots [James Park]

  • Churchim808 on August 10, 2024

    This is a great pantry recipe. I had to quarter the recipe since it’s just me but I think it turned just as described like all the recipes in this book you really need to be prepared before you start. Get your ingredients lined up and measured and read the recipe at least twice. I added roasted brussel sprouts which added some good texture. I would like to try this with peanut butter instead of tahini.

• Cavatelli with roasted artichokes and preserved lemon [Katie Leaird]

  • gallucci on May 14, 2026

    lots of umami here, very good! As a celiac who cannot have traditional pasta, I subbed in gluten-free gnocchi instead of cavatelli.

• Vegan dirty orzo (with meat option) [Darnell Reed]

  • Churchim808 on September 09, 2024

    first of all, I don't think this recipe calls for vegan crumbles but vegan ground - think Impossible or Beyond. I halved the recipe and just used two Impossible burger patties. It still made a TON of food. Very spicy but lots of flavor, relatively quick and quite satisfying. I didn't believe that the vegetables would get adequately cooked even if they were minced so, I added them to the pan and cooked off their liquid for about five minutes before adding the rest.

• Linguine with miso clam sauce [Irene Yoo]

  • gallucci on May 14, 2026

    Delicious, but rather salty. I used Miso Master white miso, which I don't find to be much saltier than other brands. Next time may cut back a bit, and also reduce the salt in the clam soak and pasta water.

• Keema Bolognese [Asha Loupy]

  • jenmacgregor18 on August 26, 2024

    Like any bolognese, this a bit of a project, but it turned out great. Lovely flavors. Sauce clung to the pasta well. I cut back on chilis for the rest of the group, but ended up adding to my own portion. I made the 80/20 beef version.

• Mapo tofu cascatelli [Andrea Nguyen]

  • katiesue28 on May 07, 2025

    Absolutely fabulous. So, so good! I’m excited to try making more “creamy” sauces with silken tofu.

• Shrimp and andouille mac 'n' cheese [Darnell Reed]

  • Jenny on April 08, 2024

    This dish was so good! Our entire family loved it. I had to make without the shrimp as my husband doesn't like seafood. The sausage made a wonderful flavor addition to the already flavorful cheese sauce and the pasta from Sfoglini was some of the best boxed pasta I have tried. Will make again for myself and son with shrimp when my husband is out of town for work.

  • selena__rhea on October 10, 2024

    Doubled andouille and left out shrimps only because my thawed shrimp didn’t smell quite right. Gorgeous roux-based mac and cheese (with new to me vesuvio pasta shape) that was not gritty at all! The splash of Crystal Hot Sauce on finished dish was sublime. Keeper!

• Tortellini in kimchi Parmesan brodo [James Park]

  • Pandan on May 06, 2024

    Wasn’t sure whether I would like the combination of kimchi and Parmesan, but this turned out really good! I used beef bacon for a pork free version and it was a real umami bomb. Using 250g tortellini this was enough for four small portions. Next time I would use more than one tablespoon of gochugaru, wasn’t that spicy.

  • CookinCam on April 02, 2026

    I think my expectations were high because I love a kimchi pasta. This was a good, but I’m not cooking this instead of a creamy kimchi pasta. Something felt off, but I’m not mad about making it. Next time I’d add more bacon

• Armenian spiced lamb and shells (The faux manti) [Andrew Janjigian]

  • Ben.cutler on April 20, 2025

    This is one of my favs from the cookbook and it meal preps very well. The only thing is I don't pair with the garlic-yogurt sauce.

  • matthew596003 on April 04, 2026

    Unbelievably good, even without having Aleppo. I would do twice as much parsley though.

  • Logan92995 on April 25, 2026

    Very delicious, and easy to put to together. definitely going in my meal prep rotation.

  • jessica_8s3n6x on May 12, 2026

    Great flavors! Would definitely make again and handled a different pasta shape well.

• Lemony tuna with olives, capers, green beans, and parsley [Asha Loupy]

  • amgenove on June 01, 2025

    Easy and delicious! We have a new fave in our house!

• Raw heirloom puttanesca with fish sauce and Calabrian chili [Asha Loupy]

  • Nancy402 on June 08, 2024

    This is very delicious, hot or cold!

• Crispy gnocchi salad with preserved lemon-tomato dressing [Nathalie Christian]

  • Nancy402 on June 08, 2024

    A delicious dish. The dressing is excellent and the pan fried gnocchi provide lots of texture.

• Eat Your Books

  A wonderful collection of flavorful pasta dishes for every night of the week.

  Full review