I've gotten quite good at the bachelor's technique of making a lot of pasta at once with whatever you have in the fridge, eating some of it for dinner, and using the rest as leftovers throughout the next few days. I want to advance to the next level and start making slightly more elaborate, less utilitarian pasta dishes for myself: dishes that I wouldn't make on a regular basis, that don't have to be quite so cheap or quick or healthy, that may require some advanced setup, and where microwaveability is not a concern. This doesn't mean I want to start buying specialized equipment, or hand-making my own pasta, or importing ingredients for maximum authenticity. I just feel that, little by little, I'm ready to start going beyond the basics. I am in search of both specific recipes, and more general techniques or approaches. P.S.: Don't worry about ingredients being in season. I'll wait until the summer if need be. After all, I've waited this long already.