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Pecan Noodle Kugel Recipe

Pecan Noodle Kugel
Serves 8
Noodle kugel layered by using a dark brown glucose/pecan blend very hot out of your your oven is sugary adequate it might work being a treat. It is an outdated loved ones menu certain to be cherished by all!
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Prep Time
10 min
Cook Time
1 hr 20 min
Total Time
1 hr 30 min
Prep Time
10 min
Cook Time
1 hr 20 min
Total Time
1 hr 30 min
Ingredients
  1. 1 (16 oz) package deal extensive egg noodles
  2. 4 egg
  3. 1/4 mug dissolved butter, split
  4. 1 glass light brown sugars, separated
  5. 1 crunch salt
  6. 1/2 glass sliced pecans
Instructions
  1. Fill up a big container with casually salted normal water and carry to some going boil around higher temperature. After the drinking water is boiling hot, blend from the egg noodles, and get back to a boil. Remains business towards the chew, about a few minutes, although prepare food the noodles exposed, mixing at times, till the noodles has made via. Strain properly in the colander placed in the kitchen sink.
  2. Pre-heat an cooker to 325 diplomas F (165 qualifications C).
  3. Defeat ovum in the big dish. Defeat in two from the dissolved butter, then mix by 50 % of your brownish glucose along with a crunch of sodium. Blend inside the noodles, ensuring the noodles are equally protected. Spread out the other butter at the base of your deeply preparing meal. Spread the remainder dark brown glucose from the cooking meal, patting the glucose in the aspects. Spread out pecans on the brownish sugars. Dump noodle blend on the glucose.
  4. Prepare from the pre-heated stove right up until business, about an hour and quarter-hour. Operate a paring blade involving the kugel along with the side of the preparing recipe. Contain the pan on its part and delicately faucet the edges from the pan from the countertop to release it. Include the preparing meal having a big platter and invert it to suggestion the kugel from the cooking plate and to the dish.
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Genuine Egg Noodles Recipe

Genuine Egg Noodles
Serves 5
These egg noodles are definitely the initial egg noodles
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Prep Time
40 min
Cook Time
10 min
Total Time
3 hr 50 min
Prep Time
40 min
Cook Time
10 min
Total Time
3 hr 50 min
Ingredients
  1. 2 glasses Durum wheat or grain flour
  2. 1/2 tsp sea salt
  3. 1/4 tsp preparing natural powder
  4. 3 chicken eggs
  5. water when necessary
Instructions
  1. Blend sodium, cooking and flour natural powder. Add chicken eggs and adequate normal water to produce the money feasible. Knead cash right up until rigid. Roll into tennis ball and minimize into quarters. Employing 1/4 of your cash at any given time, roll smooth to around 1/8 in . use flour when needed, best and bottom part, to stop attaching. Remove up and roll from a single stop on the other. Reduce roll into 3/8 in . pieces. Noodles must be about 4 to 5 ins extended for the way lean it had been in the beginning squashed. Permit dried out for 1 to three hours.
  2. Prepare food like every noodles or, rather than drying out very first make it new but be sure drinking water is cooking and you should not let to stay. It requires process to accomplish this proper.
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Fried Cabbage and Egg Noodles

Fried Cabbage and Egg Noodles
Serves 4
This is a German recipe from my Grandma. It's cabbage which is softly browned in butter and mixed with egg noodles and browned lightly for the hearty and wonderful, and fast dish.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 (16 oz) bundle egg noodles
  2. 1 put butter
  3. 1 medium head natural cabbage, sliced
  4. pepper and sodium to taste
Instructions
  1. Provide a huge cooking pot of casually salted drinking water to your boil. Prepare food the egg noodles inside the boiling normal water until the spaghetti is sensitive yet organization to the bite, about a few minutes. Empty.
  2. As the noodles prepare food, dissolve the butter inside a large skillet above reduced heat. Add more the cabbage for the dissolved butter; season with sodium and pepper. Cover and make until the cabbage begins to brownish, 5 to 7 minutes or so. Mix the exhausted noodles into the cabbage; prepare food and mix until the noodles commence to dark brown, about a few minutes.
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Chatkhara Pasta Macroni

Chatkhara Pasta Macroni Recipe by Shireen AnwarChatkhara Pasta Ingredients:

  • Macaroni (boiled) 3 cups
  • Yellow Gram Lentils (boiled) ¾ cup
  • Yogurt (whipped) 1 cup
  • Tomatoes (chopped) 2
  • Coriander Leaves 3 tbsp
  • Turmeric half tsp
  • Coriander Powder 1 tsp
  • Red Chili Powder 1 tsp
  • Ginger Garlic 1 tbsp
  • Chili Garlic Sauce 2 tbsp
  • Sweet Chili Sauce 2 tbsp
  • Oyster Sauce 1 tbsp

How to make: Chatkhara Pasta Macroni

  1. Boil pasta, keep aside, and boil channay ki daal keep aside.
  2. Beat yoghurt add in all of the seasonings and sauces.
  3. Heat oil in the wok add yoghurt mixture fry for a couple of mins.
  4. Add in bowl pasta, boiled daal, and mix well.
  5. Garnish Pasta Macroni with coriander leave and serve.

Chili Casserole Recipe

Ingredients

  • Chili Casserole Recipe1 1/2 lbs terrain meat
  • 1/2 glass sliced onion
  • 3 stalks celery, sliced
  • 1 (15 oz) can chili
  • 1 (14.5 oz) can peeled and diced tomato plants with juices
  • 1/4 glass taco marinade
  • 1 (15 oz) can corn
  • 1 (8 oz) deal ovum noodles
  • 1/4 glass shredded Cheddar cheddar cheese

How to make Chili Casserole

  1. Pre-heat your oven to 350 diplomas F (175 levels C).
  2. Inside a sizable skillet around method great temperature, saute the meat and onion for five to ten a few minutes, or until finally various meats is browned and onion is sore; strain body fat. Put the chili, tomato plants and celery taco marinade and corn. Heating carefully, lessen warmth to lower and permit to simmer.
  3. As outlined by bundle recommendations, on the other hand, make the noodles. When prepared, position them within a 9×13 ” cooking meal. Put the various meats combination within the noodles, mixing effectively. Top rated together with the cheddar cheese.
  4. Make at 350 degree F (175 levels C) for 25 minutes or so, or until finally dairy products is utterly dissolved and bubbly.
  5. Chili Casserole is ready to serve.

Preparation time: 20 minutes

Cook time: 20 minutes

Ready in: 40 minutes

Yield: 6 people

Spring Rolls with Coconut Peanut Sauce Recipe

Spring Rolls with Coconut Peanut Sauce Ingredients:

Spring Rolls with Coconut Peanut Sauce Recipe
Spring Rolls with Coconut Peanut Sauce Recipe

Springs Rolls:

  • 2 carrots, julienned
  • 1 red bell pepper, julienned
  • 1 English cucumber, peeled and julienned
  • 1 cup shredded red cabbage
  • 4 scallions, white parts thinly sliced lengthwise
  • 2 avocados, halved and sliced
  • 16 basil leaves
  • 16 mint leaves
  • 4 ounces dry rice noodles
  • 16 sheets rice paper

Peanut Sauce:

  • 1/2 cup creamy peanut butter
  • 1/2 cup Silk® Unsweetened Coconutmilk
  • 2 tablespoons soy or tamari sauce
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 1/2 teaspoon toasted sesame oil
  • 2 teaspoons hot sauce (such as Sriracha), or more to taste

Directions:

  1. Chop all veggies to two-inch length and prepare grain noodles based on instructions on pack.
  2. Working individually, soak a sheet of grain paper inside a shallow dish of tepid to warm water until soft, about ten seconds.
  3. Lay softened sheet lightly on the flat working surface, then mound veggies, noodles and avocado or tofu in the heart of sheet.
  4. Lightly fold top and bottom of grain paper to pay for filling after which roll-up just like a burrito. Repeat with remaining grain paper and teeth fillings.
  5. For everyone, mix peanut sauce elements in a tiny bowl and serve with spring comes.

Spring Rolls with Coconut Peanut Sauce Recipe is ready to serve.

Florentine Fettuccini Recipe

Florentine Fettuccini Ingredients:

Florentine Fettuccini Recipe
Florentine Fettuccini Recipe
  • 18 ounces fettuccine
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 pound fresh spinach, chopped
  • 1 cup heavy whipping cream
  • 1 1/2 cups grated Parmesan cheese
  • 1/4 teaspoon ground black pepper

Directions:

  1. Bring a sizable pot of gently salted water to some moving boil. Prepare fettuccine in a boil until cooked through yet firm towards the bite, 8 minutes drain.
  2. Melt butter with essential olive oil inside a large skillet over medium warmth. Prepare and stir garlic clove within the butter mixture until softened, two to three minutes add green spinach and prepare to wilt slightly, about one minute.
  3. Stir fettuccine using the green spinach mixture. Pour cream within the pasta and green spinach. Increase warmth to medium-high and prepare before the cream is slightly thickened and reduced in volume, about a few minutes.
  4. Stir Mozzarella dairy product in to the sauce to melt season with pepper. Toss to coat noodles using the cheesy sauce.

Florentine Fettuccini Recipe is ready to serve.

Classic Macaroni Salad with a Twist Recipe

Classic Macaroni Salad with a Twist Ingredients:

Classic Macaroni Salad with a Twist Recipe
Classic Macaroni Salad with a Twist Recipe
  • 1 (16 ounce) package elbow macaroni
  • 12 1/2 ounces chopped cooked white-meat chicken
  • 1 cup mayonnaise
  • 1 (8 ounce) can pineapple tidbits in juice, drained, juice reserved
  • 1/2 cup chopped cilantro
  • 1/4 cup finely chopped red onion
  • 1 teaspoon salt

Directions:

  1. Bring a sizable pot of gently salted water to some boil. Prepare elbow macaroni within the boiling water, stirring from time to time until cooked through but firm towards the bite, 8 minutes drain. Rinse macaroni with cold water until awesome drain.
  2. Mix macaroni, chicken, mayonnaise, pineapple about half the reserved juice, cilantro, red-colored onion, and salt together inside a large bowl.
  3. Cover bowl with plastic wrap and refrigerate until chilled, a minimum of fifteen minutes.

Classic Macaroni Salad with a Twist Recipe is ready to serve.

Paula’s Lasagna Recipe

Paula’s Lasagna Ingredients:

Paula's Lasagna Recipe
Paula’s Lasagna Recipe
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 pounds lean ground beef
  • 2 teaspoons salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground black pepper
  • 5 cups hot water
  • 24 ounces tomato paste
  • 1 pound lasagna noodles
  • 1 pound shredded mozzarella cheese, divided
  • 8 ounces ricotta cheese

Directions:

  • Pre-heat oven to 375 levels F (190 levels C).
  • Warmth essential olive oil inside a large pot over medium-high warmth. Saute onion and garlic clove in herbal until soft and translucent, five to seven minutes. Add hamburger to onion mixture prepare and stir until beef is browned and crumbly, five to seven minutes. Stir salt, tulsi, oregano, rosemary oil, and ground pepper into beef mixture.
  • Whisk water and tomato paste together inside a large bowl. Pour tomato paste mixture into beef mixture, provide a simmer, and prepare until sauce is slightly reduced and tastes blend, about one hour.
  • Bring a sizable pot of gently salted water to some boil. Prepare lasagna within the boiling water, stirring from time to time until cooked through but firm towards the bite, 8 minutes. Rinse in cold water and drain.
  • Measure out 1 cup mozzarella cheese and hang aside.
  • Spread about 1/3 the sauce towards the bottom of the 9 1/2×15-inch baking dish. Arrange lasagna noodles in one layer within the sauce, top with 1/2 the ricotta cheese, and 1/2 the rest of the mozzarella cheese. Spread 1/3 the sauce within the cheese, top with remaining lasagna noodles, 1/2 the ricotta cheese, and 1/2 mozzarella cheese. Spread last 1/3 the sauce outrageous.
  • Bake lasagna within the pre-heated oven for twenty five minutes. Sprinkle reserved 1 cup mozzarella cheese outrageous. Bake until cheese is melted and lasagna is heated through and bubbling, about fifteen minutes more. Awesome for ten minutes.

Paula’s Lasagna Recipe is ready to serve.

Zucchini Pasta with Pine Nuts Recipe

Zucchini Pasta with Pine Nuts Ingredients:

Zucchini Pasta with Pine Nuts Recipe
Zucchini Pasta with Pine Nuts Recipe
  • 3 tablespoons pine nuts
  • 6 ounces thin spaghetti
  • 3 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 3 cloves garlic, pressed
  • 1 zucchini, thinly sliced into rounds
  • 2 tablespoons lemon juice
  • 2 teaspoons Italian seasoning
  • salt and ground black pepper to taste
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1 roma tomato, diced

Directions:

  1. Warmth a skillet over medium-high warmth prepare and stir pine nuts within the hot skillet until toasted and aromatic, about a few minutes.
  2. Bring a sizable pot of gently salted water to some boil. Prepare spaghetti within the boiling water, stirring from time to time until cooked through but firm towards the bite, four to five minutes. Drain and return pasta to pot to help keep warm.
  3. Warmth essential olive oil inside a skillet over medium warmth saute onion and garlic clove until onion softens, five to ten minutes. Add zucchini, fresh lemon juice, Italian seasoning, salt, and pepper prepare and stir until zucchini is translucent, about a few minutes.
  4. Pour milk over zucchini mixture and simmer until zucchini is softened, five to ten minutes add pasta and toss. Transfer pasta mixture to plates and top each with Mozzarella dairy product, pine nuts, tomato, and pepper.

Zucchini Pasta with Pine Nuts Recipe is ready to serve.