This week runs from proper Italian classics all the way to noodle bowls from across Asia. 🍝

💡 Tip: before you drain, scoop out a mug of the starchy cooking water. A splash stirred into the sauce at the end turns it glossy and makes it actually cling to the noodles instead of pooling at the bottom of the bowl. Works just the same for udon as it does for rigatoni.

Click the recipe that catches your eye to open it up and get cooking! 👇🧑‍🍳