Five Indian-Style Pasta Recipes

Whole-wheat pasta takes well to techniques most Indian kitchens already use daily, tempering, tadka and a quick onion tomato masala, more readily than it takes to a classical Italian treatment.

Five to try

Masala pasta, boiled pasta tossed in a quick onion tomato masala with standard tempering spices.
Pasta upma style, cooked the same way suji upma is, with mustard seeds, curry leaves and mixed vegetables.
Pasta in a simple tadka of ghee, cumin and curry leaves, finished with lemon, for a quick weekday meal.
Schezwan style pasta, tossed with a spicy garlic chilli sauce in the Indo-Chinese tradition many households already cook.
Pasta salad with roasted vegetables and a mustard oil dressing, served at room temperature rather than hot.

None of these need special equipment or an unusual ingredient list. Most reuse a masala base or tempering a household already keeps on hand for other meals.

Picked this week

Pasta for these recipes

Bagi Farm I · Bagi

Pasta Kathiya Wheat

$1.04 · 500 GM

Sajerah Farm II · Sajerah

Pasta Paigambari Wheat

$1.14 · 500 GM

Our standards

Indian style pasta questions

Does whole-wheat pasta work well with Indian spices?: Yes, its nuttier flavour pairs naturally with tempering spices and masala, arguably better than with a very plain sauce.
Can I use leftover pasta for the upma style version?: Yes, day old boiled pasta tossed into the tempering works fine and saves a step.
Is Schezwan pasta very spicy?: It can be, adjust the chilli quantity in the sauce to taste before tossing it through the pasta.
What oil should I use for the pasta salad dressing?: Mustard oil gives a distinct, pungent edge. Use it sparingly at first and adjust once you know how strong you want it.

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