Celtnet Pasta Recipes and Cookery, Home Page





Welcome to Celtnet's Pasta Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the pasta recipes added to this site. The term pasta itself is used here to refer to a dough made from flour and water (sometimes eggs) that's typically boiled to cook it. I'm therefore including Asian noodles in this list as well as North African and Middle Eastern couscous. You will also find pastas made from unusual starting flours in this list. Pasta is another of the staple foods that is commonly used in European, African and Asian cookery. Pasta is incredibly versatil, comes in many forms and can be used to prepare both sweet and savory dishes. You will see here something of this foodstuff's versatility.

Alphabetical list of pasta recipes follow (limited to 100 recipes per page). There are 464 recipes in total:


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Chickpea Lasagne
(Chickpea Lasagne)
     Origin: British
Butchered Snake Bits with Barbecue Sauce
     Origin: American
Coriander Pesto Pasta Salad
     Origin: American
A Libyan Way with Couscous
     Origin: Libya
Caadriyad
(Vermicelli and Raisins)
     Origin: Somalia
Couscous à l'Agneau
(Lamb Couscous)
     Origin: Tunisia
Acorn Flour Noodles
     Origin: Fusion
Caakiri
     Origin: West Africa
Couscous de Timbuktu
     Origin: Mali
Acorn Flour Tagliatelle
     Origin: Italy
Cajun Rotelle and Red Beans
     Origin: Cajun
Couscous Marrakech
     Origin: Morocco
Adriyad
(Sweet Vermicelli)
     Origin: Somalia
Cajun Seafood and Noodles
     Origin: Cajun
Couscous Morocain
(Moroccan Couscous)
     Origin: Morocco
Algerian Shorba
(Algerian Chicken Soup)
     Origin: Algeria
Cannelloni alla Romana
     Origin: Italy
Couscous Salad with Dried Cherries
     Origin: American
Almond Soup
     Origin: British
Cenci all Fiorentina
(Italian Bow-tie Biscuits)
     Origin: Italy
Couscous Stew
     Origin: Tunisia
Angolan Vegetable Soup
     Origin: Angola
Chakery
     Origin: Gambia
Couscous Tizi Ouzou
     Origin: Algeria
Apfel Lokshen Kugel
(Apple Noodle Sweet)
     Origin: Germany
Chanterelle Stroganoff
     Origin: Fusion
Couscous with Chicken and Sausage
     Origin: African Fusion
Apfel Spaetzle
(Apple Purée Spaetzle)
     Origin: Germany
Chap Chee
(Spicy Vegetables)
     Origin: Korea
Crab and Prawn Lasagne
     Origin: Britain
Aroz Mofalfal
(Mofalfal Rice)
     Origin: Arabia
Chapcae
(Korean Stir-fried Noodles)
     Origin: Korea
Cream of Nettle and Bear Garlic Soup
     Origin: British
Asharbal Leebia
(Libyan Soup 2)
     Origin: Libya
Chestnut Flour Noodles
     Origin: Fusion
Crocked Kielbasa
     Origin: American
Bánh lọt
(Sweet Rice Pasta)
     Origin: Vietnam
Chestnut Flour Tagliatelle
     Origin: Italy
Crockpot Chicken and Noodles
     Origin: American
Bún Bò Xào
(Lemongrass Beef and Noodle Salad)
     Origin: Vietnam
Chestnut Lasagne
     Origin: British
Crockpot Chicken and Pasta
     Origin: American
Bún Riêu Chay
(Tofu Curdle Rice Noodle Soup)
     Origin: Vietnam
Chia Seed Noodles
     Origin: Fusion
Crockpot Chicken Noodle Soup, New Orleans Style
     Origin: American
Bahamanian Baked Macaroni and Cheese
     Origin: Bahamas
Chicken and German Noodle Soup
     Origin: Germany
Crockpot Chicken Soup
     Origin: American
Balkabağı Pasta
(Pumpkin Pasta)
     Origin: Turkey
Chicken and Noodle Soup
     Origin: Fusion
Crockpot Creamy Spinach Noodle Casserole
     Origin: American
Banir, Spanagh, Yev Yerishta
(Cheese, Spinach and Noodle Casserole)
     Origin: Armenia
Chicken and Noodle Soup II
     Origin: China
Crockpot Spicy Chicken and Noodles
     Origin: American
Barkoukech de Printemps
(Springtime Barkoukech)
     Origin: Tunisia
Chicken and Noodles Casserole
     Origin: American
Crockpot Turkey Soup
     Origin: American
Basic Microwave Couscous
     Origin: British
Chicken and Pumpkin Laksa
     Origin: Fusion
Croquets of Macaroni
     Origin: British
Beef and Vegetable Kebabs on a Bed of Fettuccine
     Origin: American
Chicken and Wild Food Stir-fry
     Origin: Fusion
Curly Dock Seed Flour Noodles
     Origin: Fusion
Beef Noodle Soup
     Origin: American
Chicken Couscous
     Origin: Algeria
Curried Prawn Noodle Soup with Stevia
     Origin: Fusion
Beef Ragú
     Origin: Italy
Chicken of the Woods and Prawns with Noodles
     Origin: Fusion
Cuscus bil-Bosla
(Couscous with Lamb and Chickpeas)
     Origin: Libya
Beef Stir Fry with Black Bean Sauce and Egg Noodles
     Origin: Australia
Chicken Tetrazzini
     Origin: British
Cuscus bil-Ghiddeed
(Couscous with Green Beans)
     Origin: Libya
Beetroot Tagliatelle
     Origin: Italy
Chickpea and Pasta Soup
     Origin: Italy
Cuscus bil-Hoot
(Couscous with Fish)
     Origin: Libya
Berkoukes
     Origin: Algeria
Chickpea, Chard and Lima Bean Soup
     Origin: North Africa
Cuscus bil-Khodra
(Couscous with Chickpeas)
     Origin: Libya
Bird Cherry Flour Noodles
     Origin: Fusion
Chilli Prawn Linguine
     Origin: Fusion
Dal'aa M'amra B'kaskou Watmar
(Shoulder of Lamb with Couscous and Date Stuffing)
     Origin: Morocco
Brains on the Half-skull
     Origin: American
Chorba Beida
(Algerian White Soup)
     Origin: Algeria
Dandelion Artichoke Lasagna
     Origin: American
Braised Pigeons with Golden Spaghetti
     Origin: British
Chorba bil Matisha
(Tomato Soup)
     Origin: Algeria
Dandelion Ravioli
     Origin: British
Buckwheat Noodles
     Origin: British
Chorba Hamra
(Red Soup)
     Origin: Algeria
Dessert Couscous
     Origin: North Africa
Bulgarian Tarhana Soup
     Origin: Bulgaria
Chorbah
(Lamb and Vegetable Soup with Vermicelli)
     Origin: Tunisia
Deutscher Makkaroni-Salat
(German Macaroni Salad)
     Origin: Germany
Bun Bo Hue
(Spicy Beef Noodle Soup, Hue Style)
     Origin: Vietnam
Civet de Marcassin
(Civet of Young Boar)
     Origin: France
Djej Mahshe Bil Seksu
(Chicken Stuffed with Couscous, Almonds and Raisins)
     Origin: Morocco
Bun Cha Ha Noi
(Hanoi Grilled Pork)
     Origin: Vietnam
Comfrey Pasta
     Origin: Italy
Burdock Root Flour Noodles
     Origin: Fusion
Conchiglie al Forno con avanzi di Natale
(Baked Conchiglie with Christmas Leftovers)
     Origin: Italy

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How Does a Water Softener Work?

By Adrianna Noton | Published 2011-12-10 22:56:43 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

If you live in an area with higher than average levels of calcium and magnesium in the earth, your water will be hard. The solution to the hard water problem is a water softener. A water softener is a water station that is installed in your home to remove the minerals from the water before they reach your taps.

A Keurig Coffee Maker Is Great For Offices

By Jenny Tompsona | Published 2011-11-29 23:25:45 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

A keurig coffee maker can be useful in many offices. They allow for quick and easy brewing and selection of coffees.

Drinks Recipes - The Quest for Safe Drinks

By gwydion | Published 2008-11-03 14:22:44 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.

Why People Love To Buy Coffee Online

By Ray Forrest | Published 2011-12-18 05:47:56 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

Coffee is one of the most loved beverages worldwide! There are many people who will attest to the fact that coffee is a very important part of their everyday lives.

The art of cooking is available for everyone!

By jerl15t | Published 2011-07-20 22:19:22 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

Restaurant can combine customary cuisine in its menu with several dishes of exotic for us cuisine. In this case, you can take pleasure in the majestic taste of sirloin steak.

Don't Fear Baking - Making Cakes is Easy!

By gwydion | Published 2008-06-30 17:02:53 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.

How to Bake Without an Oven

By gwydion | Published 2008-08-21 19:05:07 | 2008 Recipes and Cookery Articles |

Recipe Information: 115

When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.

Eggnog Frosting: Best Cupcake Frosting for Christmas Cupcakes

By Rick Quatraro | Published 2011-12-21 20:17:30 | 2011 Recipes and Cookery Articles |

Recipe Information: 5

Baking cupcakes and cakes for Christmas is a big part of the holiday tradition. Knowing which cake or cupcake recipe goes best with which frosting can enhance the flavor of your treats. Get a mint cream cheese cupcake frosting recipe, cupcake frosting techniques tips as well as tips on how to store frosting and how long to keep frosting.

The secrets of coffee roasting

By jamesroy | Published 2011-12-13 10:09:36 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Moreover such zipper profile can be printed with various brands identify and can be oversubscribed in the mart.

Which Wine? It's Your Choice

By Ed Masciana | Published 2011-11-15 23:44:02 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

There has been far too much talk regarding which wine to select for a dish. The old adage "White wine with white meats and red wines with red meats" is merely a lazy man's way of not having to think. In place of taking the easy way out and categorize wines by color (a common problem in our society) you will find it much easier if you categorize them by weight. In other words, light wines with light foods and heavy wines with heavy foods.


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