Makes 1 pound; serves 4 to 6
If using a high-protein all-purpose flour like King Arthur brand, increase the amount of egg yolks to seven. The longer the dough rests in step 2 the easier it will be to roll out. When rolling out the dough, avoid adding too much flour, which may result in excessive snapback.

WHY THIS RECIPE WORKS:
For a pasta dough that could be easily rolled out by hand (but still cook up into delicate, springy noodles), we added six extra egg yolks and a couple tablespoons of olive oil. In addition, we incorporated an extended resting period to allow the gluten network to relax and developed a simple, effective rolling technique.

Makes 1 pound; serves 4 to 6
If using a high-protein all-purpose flour like King Arthur brand, increase the amount of egg yolks to seven. The longer the dough rests in step 2 the easier it will be to roll out. When rolling out the dough, avoid adding too much flour, which may result in excessive snapback.

WHY THIS RECIPE WORKS:
For a pasta dough that could be easily rolled out by hand (but still cook up into delicate, springy noodles), we added six extra egg yolks and a couple tablespoons of olive oil. In addition, we incorporated an extended resting period to allow the gluten network to relax and developed a simple, effective rolling technique.

Makes about 6 cups
This recipe makes enough sauce to coat 2 pounds of pasta. Leftover sauce may be refrigerated for up to three days or frozen for up to one month. Eight teaspoons of gelatin is equivalent to one (1-ounce) box of gelatin. If you can’t find ground veal, use an additional ¾ pound of ground beef.

Baked chicken meatballs provide a healthy alternative to traditional meatballs. Served with whole wheat orzo, this dish is a leaner version of spaghetti and meatballs.

Read more: Orzo Salad with Chicken Meatballs Recipe – Good Housekeeping

Garlic shrimp and white beans paired with whole wheat pasta create a filling and healthy meal in under 30 minutes.

Read more: Garlicky Shrimp and White Beans Recipe – Good Housekeeping

Serves 4 to 6
Look for salt pork that is roughly 70 percent fat and 30 percent lean meat; leaner salt pork may not render enough fat. If it is difficult to slice, put the salt pork in the freezer for 15 minutes to firm up. Use high-quality imported Pecorino Romano—not the bland domestic cheese labeled “Romano.”

WHY THIS RECIPE WORKS:
To create an authentic-tasting version of Pasta All’Amatriciana we needed an alternative to hard-to-find guanciale, or cured pork jowl. Humble salt pork, though an unlikely solution, provided the rich, clean meatiness we were after. To ensure tender bites of pork throughout, we first simmered it in water to gently cook it and render fat, a step that allowed the meat to quickly turn golden once the water evaporated. Finally, to ensure the grated Pecorino Romano didn’t clump in the hot sauce, we first mixed it with a little cooled rendered pork fat. Now the flavor of pork, tomato, chili flake, and Pecorino shine through in each bite.

Serves 4
Use a spoon to scrape the dark brown gills from the portobellos.

WHY THIS RECIPE WORKS:
Using pancetta and its fat in our Spaghetti with Mushroom and Tomato Sauce recipe compensated for the lean nature of the mushrooms and made our mushroom ragu meatier. Portobello mushrooms gave our dish bulk, while smoky porcini gave it concentrated flavor. Adding tomato paste and fresh crushed tomatoes to our mushrooms after they’d browned sweetened our sauce but also let the mushrooms shine through.