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Alphabetical list of pasta recipes follow (limited to 100 recipes per page). There are 241 recipes in total:
| 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 |
With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.
The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.
Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.