The Pasta Table

11/02/2026

A little easy weeknight pasta inspo for the week 🍝

1. Green Olive Capellini with toasted garlic breadcrumbs 🫒
2. Creamy Sundried Tomato Anelli with fresh mozzarella 🍅
3. Adult Mac & Cheese with mascarpone and Calabrian chili breadcrumbs 🧀
4. Capellini alla Vodka with fresh mozzarella 🍝
5. Calabrian Chili Butter Ditalini 🌶️

Save this for your next pasta night!

You can find all the recipes on my website www.thepastatable.com. Link in bio!

11/01/2026

✨Mushroom Marsala Capellini✨

Capellini pasta tossed in a creamy tomato Marsala sauce with garlic, shallots, mushrooms, and sweet Marsala w**e. I love the subtle sweetness the w**e brings to this sauce! A cozy, comforting pasta that’s perfect for fall. 🍂

Save this one for your next pasta night! 🍝

Full recipe at the link in my bio!

Ingredients:
1/2 lb. capellini
2 tbsp. extra virgin olive oil
1/2 shallot, finely chopped
4 garlic cloves, minced
1 cup baby bella mushrooms
2 tbsp. tomato paste
1/2 tsp. salt
1/4 cup Marsala w**e
1/2 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
2 tbsp. Italian parsley, finely chopped
Pasta water as needed

10/29/2026

✨Caramelized Shallot & Roasted Garlic Ditalini✨

This one’s on repeat all month long! I’ve been waiting all summer to make this one. So comforting and delish! 🍁🧄

Full recipe at the link in my bio!

Ingredients:

2 cups ditalini
2 bulbs of garlic
2 tbsp. extra virgin olive oil
2 tbsp. butter
3 large shallots, sliced
2-3 cups of beef stock
1/2 cup Parmigiano Reggiano, grated
1-2 tbsp. aged balsamic
1 tbsp. Italian parsley, chopped
1/4 tsp. crushed red chili flakes
Salt to taste

10/28/2026

✨Brown Butter Pumpkin Parm Mafaldine✨

Mafaldine tossed in a creamy pumpkin sauce with nutty brown butter, crispy soppressata from Principe Foods USA salami trio and the best garlic sage breadcrumbs. 🎃

Save this one for your next cozy fall pasta night! 🍁🍝

Full recipe at the link in my bio!

Ingredients:

Brown Butter Pumpkin Parm Mafaldine:
1/2 lb. mafaldine
1/4 lb. soppressata, chopped
6 tbsp. butter
4 garlic cloves, minced
1 cup pumpkin purée
1/2 tsp. salt, plus more to taste
3/4 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
1/2 cup garlic sage breadcrumbs
Pasta water as needed

Garlic Sage Breadcrumbs:
1/2 cup plain panko breadcrumbs
2 tbsp. extra virgin olive oil
1 garlic clove, minced
1 tbsp. fresh sage, chopped
Salt to taste

10/26/2026

Want to learn how to make handmade pasta from scratch? 🍝

Comment GUIDE and I’ll send you the link to my beginner-friendly Pasta Making 101 guide! 🤍

Inside, you’ll find step-by-step instructions and photos for five classic pasta shapes, bonus video tutorials, dough fundamentals, troubleshooting tips, and my favorite tools and ingredients.

Handmade pasta is easier to make than you might think!

10/25/2026

🍝 Happy World Pasta Day!

I’m so excited to share the launch of Pasta Making 101, my new 41-page beginner-friendly guide to making fresh egg pasta from scratch!

Inside, you’ll find step-by-step instructions and illustrations for five classic pasta shapes, bonus video tutorials, dough fundamentals, troubleshooting tips and my favorite tools and ingredient recommendations.

My goal is simple: Making Pasta Approachable — and having some fun in the kitchen along the way!

Explore the guide here ↓

PASTA MAKING 101: EGG DOUGH | A BEGINNER'S GUIDE TO HANDMADE PASTA Make fresh pasta from scratch with Pasta Making 101, a beginner-friendly guide to mastering egg pasta dough and creating delicious handmade pasta. From mixing and kneading dough to rolling, cutting, and shaping, you’ll learn the fu...

10/25/2026

✨Roasted Garlic & Honeynut Squash Caramelle✨

Getting in the Halloween spirit with this candy- shaped pasta! These little pasta candies are filled with roasted garlic, honeynut squash, creamy ricotta and Parmigiano 🍬🍯

Check out my latest Substack for a deep dive on this shape!

Full recipe at the link in my bio!

Ingredients:
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 whole eggs
3 egg yolks
1 honeynut squash, peeled and cubed
1 bulb garlic
2-3 tbsp. olive oil
Salt & pepper to taste
1 cup whole-milk ricotta
1/3 cup Parmigiano Reggiano, finely grated
1/2 tsp. salt
6 tbsp. unsalted butter
~ 10 sage leaves

10/22/2026

✨Pastina alla vodka✨

It’s officially pastina season, and i’m making this creamy pastina alla vodka with Colavita ‘s Acini di Pepe, their tomato paste, and a drizzle of their basil oil to finish.

It comes together in one pot and is so simple, comforting, and delicious! 🍝

Ingredients:
2 tbsp. extra virgin olive oil
1/2 shallot, chopped
4 garlic cloves, minced
2 tbsp. tomato paste
1/4 cup vodka
1 cup Colavita acini di pepe
2 cups chicken broth
1/4 cup heavy cream
1/3 cup Parmigiano Reggiano, grated
Colavita Basil Oil, to finish
Fresh basil, for garnish
Salt to taste

Directions:
1. Heat the olive oil in a large pan and sauté the shallot until soft and translucent, about 3-4 minutes. Add the garlic and sauté for a further 1-2 minutes, until fragrant.
2. Add the tomato paste and salt to the pan. Stir and let simmer for 2-3 minutes until the tomato paste deepens in color.
3. Add 1/4 cup of vodka to deglaze. Stir until the vodka has fully evaporated, about 1-2 minutes.
4. Add the acini di pepe and chicken broth. Bring to a simmer and stir continuously until the pastina is fully cooked. Add more chicken broth if needed.
5. Once the pastina is fully cooked, remove from heat and stir in the heavy cream and Parmigiano. Add more salt to taste.
6. Plate and top with a drizzle of basil oil, more grated Parmigiano and basil.

10/20/2026

A few fall faves 🍝🍂🍁

1. Pumpkin Cappelletti with brown butter, sage & prosciutto
2. Mafalde Corte Pumpkin Parm alla Vodka with creamy stracchino and toasted garlic thyme breadcrumbs
3. Brown Butter Miso & Roasted Garlic Radiatori with Crispy Shallots
4 Roasted Garlic & Whipped Ricotta Agnolotti
5. Balsamic Raviolini with brown butter & sage
6. Honeynut caramelle with brown butter & sage

All recipes on my website! www.thepastatable.com

10/15/2026

✨Celebrating National Pasta Month with Colavita to create this incredible Eggplant Parm Rigatoni✨

This dish takes everything you love about classic eggplant parm and turns it into a cozy, saucy pasta! 🍝🍆

Roasted eggplant gets caramelized and tender, then folded into a sweet datterini tomato sauce with Parmigiano and fresh mozzarella that melts right into the rigatoni. I finish it with a sprinkle of toasted garlic breadcrumbs and torn basil 🌱

Ingredients:

1/2 lb. Colavita Roman Rigatoni
2 medium eggplants, cubed
1/4 cup Colavita extra virgin olive oil
Salt + pepper to taste
4 garlic cloves, minced
14 oz. Colavita Datterini tomatoes
1/3 cup Parmigiano Reggiano, finely grated
6 oz fresh mozzarella, torn
Torn basil for garnish
1 cup toasted garlic breadcrumbs
Pasta water as needed

Garlic Panko Breadcrumbs:

1/2 cup plain panko breadcrumbs
2 tbsp. extra virgin olive oil
1 garlic clove, minced
1/4 tsp. salt

Directions:

Garlic Panko Breadcrumbs:

1. Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes.
2. Add the panko breadcrumbs and salt; toast until golden brown.

Eggplant Parm Rigatoni:

1. Heat the oven to 425°F and bring a large pot of water to a boil.
2. Add the eggplant to a baking sheet and drizzle with 3 tbsp. olive oil and season with salt and pepper. Roast for about 20 minutes, until golden brown.
3. Add the remaining olive oil to a large pan and sauté the garlic until fragrant, about 1-2 minutes.
4. Stir in the tomatoes and salt to taste. Crush them and let them simmer for 15 minutes.
5. Once the water comes to a boil, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water.
6. Strain the pasta and add it directly to the pan with the sauce. Toss on medium heat.
7. Add the Parmigiano and pasta water as needed, 1/4 cup at a time.
8. Fold in the roasted eggplant. Add the torn mozzarella on top and cover the pan for 1-2 minutes, just until the mozzarella begins to melt.
9. Top with torn basil and garlic panko breadcrumbs.