Welcome to the Celtnet Pasta Recipes 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 239 recipes in total:


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A Libyan Way with Couscous
     Origin: Libya
Chicken of the Woods and Prawns with Noodles
     Origin: Fusion
Egg Noodles with Pea Flour
     Origin: British
Acorn Flour Noodles
(Acorn Flour Noodles)
     Origin: Fusion
Chickpea and Pasta Soup
     Origin: Italian
Egg Noodles with Peanut Flour
     Origin: British
Algerian Shorba
(Algerian Chicken Soup)
     Origin: Algeria
Chickpea, Chard and Lima Bean Soup
     Origin: North Africa
Egg Noodles with Reedmace Pollen
     Origin: British
Angolan Vegetable Soup
     Origin: Angola
Chilli Prawn Linguine
     Origin: Fusion
Egg Noodles with Rice Flour
     Origin: British
Apfel Lokshen Kugel
(Apple Noodle Sweet)
     Origin: German
Chorba Beida
(White Soup)
     Origin: Algeria
Egg Noodles with Urd Dal Flour
     Origin: British
Apfel Spaetzle
(Apple Purée Spaetzle)
     Origin: Germany
Chorba bil Matisha
(Tomato Soup)
     Origin: Algeria
Egyptian Lentils
(Egyptian lentils)
     Origin: Egyptian
Asharbal Leebia
(Libyan Soup 2)
     Origin: Libya
Chorba Hamra
(Red Soup)
     Origin: Algeria
Es Cendol
(Cold Dessert)
     Origin: Brunei
Bánh lọt
(Sweet Rice Pasta)
     Origin: Vietnam
Chorbah
(Lamb and Vegetable Soup with Vermicelli)
     Origin: Tunisia
Faluda
     Origin: Pakistan
Bahamanian Baked Macaroni and Cheese
     Origin: Bahamas
Comfrey Pasta
     Origin: Italian
Farka
(Couscous Breakfast)
     Origin: Tunisia
Banir, Spanagh, Yev Yerishta
(Cheese, Spinach and Noodle Casserole)
     Origin: Armenia
Couscous de Timbuktu
     Origin: Mali
Feteeret el Sabanekh wa Lisan el Asfour
(Spinach and Orzo Pasta Pie)
     Origin: Egypt
Beef Ragú
     Origin: Italy
Couscous Marrakech
     Origin: Morocco
Fettucine Alfredo
     Origin: Italian
Beef Stir Fry with Black Bean Sauce and Egg Noodles
     Origin: Australia
Couscous Stew
     Origin: Tunisia
Fettucine with Sun-Dried Tomatoes and Basil
     Origin: Italian
Berkoukes
     Origin: Algeria
Couscous with Chicken and Sausage
     Origin: African Fusion
Fillet of Salmon with Green Couscous
     Origin: Fusion
Brains on the Half-skull
     Origin: American
Crocked Kielbasa
     Origin: American
Fresh Herb Linguine
     Origin: Fusion
Braised Pigeons with Golden Spaghetti
     Origin: British
Crockpot Chicken and Noodles
     Origin: American
Fried Noodles
     Origin: Fusion
Buckwheat Noodles
     Origin: British
Crockpot Chicken and Pasta
     Origin: American
Frytour Blaunched
(White Fritters)
     Origin: English
Bulgarian Tarhana Soup
     Origin: Bulgaria
Crockpot Chicken Noodle Soup, New Orleans Style
     Origin: American
Gaisburger Marsch
(Soup of Beef, Spaetzle and Potatoes)
     Origin: Germany
Butchered Snake Bits with Barbecue Sauce
     Origin: American
Crockpot Chicken Soup
     Origin: American
Garlic and Chilli Squid with Linguine
     Origin: Italy
Caakiri
     Origin: West Africa
Crockpot Creamy Spinach Noodle Casserole
     Origin: American
Garlic Mustard and Spinach Ravioli
     Origin: Italian
Cajun Rotelle and Red Beans
     Origin: Cajun
Crockpot Spicy Chicken and Noodles
     Origin: American
Gefuellte Maultaschen
(Filled German Ravioli)
     Origin: Germany
Cajun Seafood and Noodles
     Origin: Cajun
Cuscus bil-Bosla
(Couscous with Lamb and Chickpeas)
     Origin: Libya
Gingered Pork and Cabbage
     Origin: Fusion
Cannelloni alla Romana
     Origin: Italian
Cuscus bil-Hoot
(Couscous with Fish)
     Origin: Libya
Gluten-free Egg Noodles
(Gluten-free Egg Noodles)
     Origin: British
Chakery
     Origin: Gambia
Cuscus bil-Khodra
(Couscous with Green Beans)
     Origin: Libya
Gram Flour Noodles
(Gram Flour Noodles)
     Origin: Fusion
Chanterelle Stroganoff
     Origin: Fusion
Deutscher Makkaroni-Salat
(German Macaroni Salad)
     Origin: Germany
Greek Lamb With Orzo
     Origin: Greece
Chap Chee
(Spicy Vegetables)
     Origin: Korea
Djej Mahshe Bil Seksu
(Chicken Stuffed with Couscous, Almonds and Raisins)
     Origin: Morocco
Grundstock Nudelteig
(Basic German Pasta Dough)
     Origin: Germany
Chestnut Flour Noodles
(Chestnut Flour Noodles)
     Origin: Fusion
Domatossoupa
(Tomato Soup)
     Origin: Greece
Harira
     Origin: Djibouti
Chestnut Flour Tagliatelle
     Origin: Italian
Easter Nest Treats
     Origin: American
Hlalem
(Pasta with Beans)
     Origin: Tunisia
Chestnut Lasagne
     Origin: British
Egg and Beansprout Soup
     Origin: Singapore
Hlalem bil Lahm
(Pasta and Chickpeas with Lamb)
     Origin: Tunisia
Chicken and German Noodle Soup
     Origin: Germany
Egg Noodles with Acorn Flour
     Origin: British
Hoisin chicken with Noodles
     Origin: Fusion
Chicken and Noodle Soup
     Origin: Fusion
Egg Noodles with Chestnut Flour
     Origin: British
Home-made Maggot Stew
     Origin: American
Chicken and Noodle Soup II
     Origin: Chinese
Egg Noodles with Gram Flour
     Origin: British
Horn of Plenty Linguine
     Origin: Italy
Chicken and Noodles Casserole
     Origin: American
Egg Noodles with Kelp Flour
     Origin: British
Japanese Udon Noodles
     Origin: Japan
Chicken and Wild Food Stir-fry
     Origin: Fusion
Egg Noodles with Linden Leaf Flour
     Origin: British
Chicken Couscous
     Origin: Algeria
Egg Noodles with Maize Flour
     Origin: British

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Fruit-based Dessert Recipes

By gwydion | Published 2008-10-30 09:37:35 | 2008 Recipes and Cookery Articles |

Recipe Information:

The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.

Cooking for the Crockpot

By gwydion | Published 2008-09-25 16:18:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.

How to Prepare the Perfect Pastry

By gwydion | Published 2008-10-10 15:07:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.

Cooking with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.

How to Bake Without an Oven

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

Recipe Information:

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.

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

Cooking with Beans - Simple Bean Recipes

By gwydion | Published 2008-10-20 14:41:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.

The Surprising Recipes of Tanzania

By gwydion | Published 2008-05-01 19:48:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...

The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.


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