Pasta + Noodle Recipes : COLLECTION From: (Micaela Pantke)

Date: Wed, 1 Sep 93 11:58:29 +0200


From: (Scott Fisher)


1/2 lb    sea scallops, sliced 1/4-inch thick
1         medium or 2 small fresh tomatoes, minced into 1/4" pieces
4 slices  bacon or pancetta, diced fine
3 cloves  garlic, minced
Fresh thyme, salt and pepper to taste
1 pound   angel-hair pasta (also cappelini or vermicelli)

Boil water for pasta.  When it begins to boil, add salt and oil, then
turn down and start the sauce. 

In a large skillet over medium heat, cook the bacon or pancetta to
render out some of the drippings.  Add garlic and stir to brown.  Add
scallops, cooking quickly to avoid browning but to cook thoroughly (this
is why they're cut into thin slices). 

When the scallops look nearly done, turn the water back up to a boil,
then put the tomatoes into the skillet at the same time you put the
pasta into the water.  Cook for the requisite amount of time (2-3
minutes fresh, 6-7 minutes dried), then drain and *lightly* oil the
pasta with a good extra-virgin olive oil (this will help keep the pasta
from clumping while you eat it).  Toss the fresh thyme into the skillet
and stir through before removing it from the heat. 

Toss the pasta with the sauce and serve with freshly grated parmigiano
reggiano cheese and a big, oaky chardonnay. 

From: (Sarah E. Henderson)

Source: _The Greens Cookbook_


2/3 cup   flour
1/3 cup   buckwheat flour
1         large egg
1 tsp     olive oil
1 tsp     water, maybe more
good pinch of salt

Combine flours and salt in bowl, make well in the middle.  Add egg and
olive oil.  Using hands, gradually and lightly work egg into flour until
distributed throughout.  Press together to form a dough.  Kneed on the
counter.  Add drops of water as needed.  Kneed about 10 minutes 'til
smooth and supple.  Wrap in plastic and let rest 1/2-1 hour, before
rolling out.(I use a Kitchen Aid to mix my pasta, so the kneading time
would be shorter.)

From: (Don Havens)


Deep Fat (for frying)
1 1/2 cups  flour
2 tblsp     sugar
6 tblsp     sherry
1/2 tsp     salt

Sift the flour and add sugar and salt.  Make a well in the center, add
the sherry and work to a smooth, fairly stiff dough (add a little more
sherry if necessary). 

Knead the dough on a lightly floured board for 10 minutes until smooth
and elastic.  Cover and chill in the refrigerator for 2 hours. 

Remove from the refrigerator and allow dough to reach room temperature. 
Roll as thinly as possible and cut into 3 1/2 inch circles.  Roll
circles around the tubes, moisten the edges with water and press down to
firmly seal.  Turn out ends of dough so as to flare slightly. 

Heat the deep fat to 350 - 375 F and fry several cannoli at a time in a
fry basket until golden brown (takes about 1 minute).  Lift out and
drain on paper towels and remove cannoli tubes. 

Use your favorite filling to stuff the cannoli. 

From: (Ronya Boss)

Source: some "California" cooking cook book...sorry, don't remember the


1 lb      chinese-style noodles (or any spaghetti/fettucini-type pasta)
2 tblsp   dark sesame oil

6 tblsp    peanut butter
1/4 cup    water
3 tblsp    light soy sauce
6 tblsp    dark soy sauce
6 tblsp    tahini (sesame paste)
1/2 cup    dark sesame oil
2 tblsp    sherry
4 tsp      rice wine vinegar
1/4 cup    honey
4          medium cloves garlic, minced
2 tsp      minced fresh ginger
1-2 tblsp  hot pepper oil (see instructions below)*
1/2 cup    hot water
Garnish: (all are optional, depending on your taste)
1         carrot, peeled
1/2       firm medium cucumber, peeled, seeded, and julienned
1/2 cup   roasted peanuts, coarsely chopped
2         green onions, thinly sliced

1.  Cook noodles in large pot of boiling unsalted water over medium heat 
until barely tender and still firm.

2.  Drain immediately and rinse with cold water until cold.  Drain well
and toss noodles with (2 Tbsp) dark sesame oil so they don't stick

3.  For Dressing:
Combine all ingredients except hot water in a blender or food processor
fitted with steel blade and blend until smooth.  Thin with hot water to
consistency of whipping cream. 

4.  For garnish, peel flesh of carrot in short shavings about 4" long.
Place in ice water for 30 minutes to curl.

5.  Just before serving, toss noodles with sauce.  Garnish with cucumber,
peanuts, green onion, and carrot curls.  Serve at room temperature.

* Hot Pepper Oil:
Amount you use depends on how hot you like it.  2 Tbsp.  will give it a
nice "bite." If your tastes run to the very hot, you might want to use 3

If you don't want to buy the oil "ready made" in the market, here's a

1/4 cup hot red pepper flakes, 1 cup oil.  Combine in a saucepan over
medium heat.  Bring to boil, and immediately turn off heat.  Let cool. 
Strain in small glass container that can be sealed.  Refrigerate.  Lasts

The hardest part of the recipe is amassing the ingredients.  Most can be
purchased in an Oriental Food Store.  Once you make the dressing, you
will have "instant" company fare on hand for a long, long time.  The
recipe makes 1 quart.  I store mine in a mayonnaise-type jar in the
refrigerator.  Dressing will keep well indefinitely in the refrigerator. 
Use about 2-4 heaping Tbsp.  of dressing per pound of noodles. 

Recipe may be prepared up to 1 day ahead of time through Step 3 and kept

From: (David Casseres) 


steamed shrimp
julienned raw carrots
steamed (barely) spinach leaves
julienned shiitake mushrooms (the dry ones, softened in hot water)
julienned tamago (Japanese "omelet" -- beat eggs and cook a thin layer
     on an oiled skillet, then slice)
julienned nori (Japanese seaweed, in sheets)
finely chopped or slivered scallions

She boils some thin noodles -- either wheat or rice -- and cools them
down.  Then she chills the above ingredients.

Any of the above can be omitted, and of course you can add other good
things to taste. 

Then she makes a dipping sauce out of soy sauce and lemon juice. 

Finally, she puts a bunch of ice cubes in the bottom of a big serving
bowl, and dumps the noodles over them.  She adds enough water to immerse
the noodles, and puts everything on the table.  The dipping sauce goes
in little individual bowls, and each person gets a large bowl to eat out
of.  We usually help ourselves to noodles with our bare hands, because
the ice water and the icy noodles feel so good on a hot evening.  All
the various good things are in separate dishes all over the table,
making it very attractive to the eye, and each of us fixes up a bowl of
noodles with his/her favorites in the desired amounts.  A multisensory
meal, and a good one.

From: (George Minkovsky)


1 lb.         noodles
1 1/2 tblsp   minced garlic
1 1/2 tblsp   minced ginger
3 tblsp       cold water
1/2 cup       oriental sesame paste
3/4 cup       oriental sesame oil
2 tblsp       light soy sauce
2 tblsp       black vinegar
2             scallions, minced
2 tsp         Szechuan peppercorns
2 tsp         sugar
2 tblsp       chili sauce, or to taste

Cook the noodles 'al-dente' in lots of boiling salted water.  If using
oriental noodles, cook for only 2-3 minutes!  Drain the noodles and
rinse with cold water to stop cooking, and reserve for later. 

In a mini-chopper or using mortar and pestle, pulverize garlic and
ginger in water. 

Stir the sesame paste until the texture is even.  Combine paste, oil,
soy and vinegar, and mix well.  Add garlic and ginger mixture. 

Dry roast peppercorns, then grind them.  Add pepper, scallions, sugar
and chili sauce to the sesame mixture and mix well.  Let rest for 1 hour
or more. 

Before serving, rinse the noodles with cold water until no longer gummy. 
Serve the noodles on a platter with sauce in a separate bowl. 

From: (Lance R. Bailey)

(Serves 1)

1/2 cup   semolina duram flour
1 tsp     of olive oil
1/4 cup   of water

Combine the above ingredients to make a dough. wrap in a towel and let
sit for 30 minutes. [start the sauce heating...].

After the 30 minutes, [start the water boiling] divide the dough in half
and roll out each half, allowing the first sheet of pasta to sit while
rolling out the second. 

When the sheets are dryish, cut according to how you like your pasta. 
The pasta maker recommends rolling, and folding in half before
rerolling.  After rolling you are supposed to sprinkle some flour
betwixt the two halves.  If you create a dry enough dough, the you do
not need to do this.  in fact, the first time through the rollers, my
dough is pretty crumbly at the edjes, but a few more passes makes the
dough much more workable. 

Cook for about 2 minutes.

From: (Alexandra Schmidt)

(For 2-3 people)

1           15-oz can of stewed tomatoes
1/2 cup     sun-dried tomatoes
1/4 lb      mushrooms
1/4 cup     (packed) fresh basil leaves 
1-2 cloves  garlic
1-2 tblsp   olive oil
salt and pepper to taste

Cut the mushrooms and dried tomatoes into julienne strips.  Heat olive
oil in a saucepan and saute the vegetables briefly (about 3 minutes). 
Drain the can of tomatoes and toss the tomatoes into a blender; blend
until you have an almost but not completely smooth puree.  Add the basil
leaves to the vegetablesand saute, stirring constantly, for about 30
seconds (they should become greener, but not cook too much).  Add the
puree.  Press the garlic and stir in,and grind in some black pepper. 
Cook for maybe 5 minutes (basil should not be cooked too long or its
color will fade).  Salt to taste.  Toss over about 10 oz.  cooked

From: (Shel Talmy)

(Serves 4)

1 lb     collards, coarse stems discarded and the leaves washed well and
         chopped coarse 
1/4 lb   sliced bacon, cut into 1/2-inch pieces
4        large garlic cloves, chopped fine
1        large onion, sliced thin
1/4 tsp  dried hot red pepper flakes 1/3 cup olive oil
3/4 lb   fusilli (spiral-shaped pasta)
1 tblsp  red-wine vinegar
freshly grated Parmesan as an accompaniment

ln a kettle of boiling water boil the collards for 10 minutes, drain
them in a colander set over a large bowl, and return the cooking liquid
to the kettle.  In a large skillet cook the bacon over moderate heat,
stirring, until it is just browned and transfer it with a slotted spoon
to a small bowl.  Pour off the fat from the skillet and in the skillet
cook the garlic, the onion, and the red pepper flakes in half the oil
over moderately low heat, stirring, until the onion is softened and the
garlic is golden brown.  Bring the cooking liquid to a boil, in it boil
the fusilli until it is al dente, and drain the fusilli well.  To the
skillet add the collards, the bacon, the fusilli, the remaining oil, and
the vinegar and toss the mixture well.  Season the fusilli with salt and
pepper, divide it among 4 bowls, and sprinkle each serving with some of
the Parmesan.  

From: (Judi Mancuso)


Ingredients + Instructions:
2 tblsp olive oil, garlic, basil, salt, pepper, saute--then add:
Sweet peppers (green, red, yellow--whatever available) cut in strips
Chopped spinach (about 1/2 cup)
1 small eggplant, chopped
1 small purple onion, chopped
2 cans crushed tomatoes

Cook for about 1 hour.  Serve over linguine sprinkled with parm/romano

From: (Meg Worley)


3/4 cup   misc. chopped veg (we like broccoli & mushrooms)
2 tblsp   butter, softened (or marg)
4 tblsp   dijon mustard
pasta     (fettucine, cappellini, etc)

Boil the pasta, and if you're using broccoli or another boilable
vegetable, add it at the appropriate moment to the boil.  Other
vegetables should be sauteed briefly. 

While the pasta's boiling, mix together the mustard and butter
thoroughly.  Blend well into the drained pasta and veg, and serve. 

Serves two pastaholics. 

From: (Vickie McCorkendale)


1 lb     cooked elbow maccaroni
1 tblsp  margarine or butter
1 tblsp  flour
1 tblsp  warm milk
1/2 tsp  paprika
1/4 tsp  cayanne pepper
2 cup    cheese (cheddar, jack, gouda, mozarella - any you like)

Melt the butter in small sauce pan over medium heat, when it stops
bubbling, mix in the flour.  Keep mixing for about a minute.  Slowly mix
in the warmed milk.  Keep stirring, bring to boil and keep stirring
until it thickens.  When it is thick, stir in 1/2 of the cheese and the
paprika and cayanne.  Remove from heat. 

Lightly grease a 2.5qt casserole dish.  Pour in 1/2 the macaroni, pour
on 1/2 the sauce, repeat, sprinkle with the remaining cheese. 

Bake at 350 for 25-30 minutes - until the top is browned a bit. 

1/2      kielbasa sliced thinly (mix with cooked noodles)
1 bunch  of broccoli tops - steamed (mix with cooked noodles)
1-2 cup  croutons (good quality or homemade) sprinkle on top
1/2      onion diced (cook in a little more margarine before adding flour)
3-6 oz   green chilis

From: jes0f@holmes.acc.Virginia.EDU (Judith E. Speck)


1 lb      fresh pasta (spinach or tomato/basil fettucine is especially
6-8       sundried tomatoes chopped up (soak in hot water for 15 min)
1 chopped onion
chopped   fresh basil (1-2 t.)
1 tblsp   minced fresh garlic
chopped   scallions for color
olive oil to saute in 
Optional: salad shrimp, sliced olives, parmisian cheese, 1/4c white wine

Basically, you saute all the stuff in olive oil, add some black pepper,
and toss with your pasta.  The sundried tomatoes are tangy, sweet and
kind of chewy.  I keep a restaurant sized jar of chopped garlic in my
fridge as well as those jars of pre-chopped "fresh" basil.  Pretty

Variations include:
zucchini, carrots, broccoli, etc.  Any veggie saute on pasta is
delicious!  Fresh tomatoes are good too because they'll simmer down to a
sauce, but right now I'm really stuck on the sweet sundried tomatoes. 

From: (Adam P Ross)


1 lb.     fresh calamari (squid), cleaned and sliced (cleaning
          instructions, see below) 
1         small jar marinated artichoke hearts, drained and rinsed off 
1/2 can   Progresso garbanzo beans (ceci), drained                
1/3 cup   pitted black olives, halved                             
1         large tomato, chopped                                            
juice     from 1/2 lemon                                              
3 tblsp   extra-virgin olive oil                                     
1 tblsp   fresh basil, chopped
black pepper to taste
crushed red pepper to taste (optional) (The amounts are not set in stone,
          and you can make additions, deletions or substitutions; just
          keep the spirit of the recipe.)  
1 lb.     long, thin pasta (linguine, cappellini, etc.)


To clean calamari:
Pull head out of body sac; most of the innards should follow.  Remove
cartilaginous "pen" also.  Slice the tentacles off of the head just
below the eyes; remove the beak if present.  Clean out body sac under
running water with your finger.  Remove the purple skin (it comes off
easily by rubbing).  Slice the body into rings, and put them and the
tentacles into a strainer and rinse them off.  Easy! 

Bring a small pot of water to boil.  Boil calamari for 3-4 minutes, just
until they turn opaque and the tentacles curl up.  (Don't boil too long
or they will become rubbery and tasteless.) Drain. 

In a bowl, combine all ingredients (except pasta of course) and mix. 
Boil your pasta and drain it, and mix with the other stuff.  Serve with
fresh grated Parmesan cheese and fresh Italian bread. 

From: (Jim McGrath) 

Source: Adapted from "Thrill of the Grill"


2 tblsp   olive oil
1         yellow onion, diced small
1         red bell pepper, diced small
2         bananas, sliced
1/4 cup   pineapple juice
juice     of 3 oranges
1/4 cup   chopped cilantro
4 tblsp   lime juice
4 tblsp   finely chopped habaneros or 6 oz. inner beauty
1/4 cup   grated Parmesan
2 tsp     unsalted butter
1 lb      fettuccine
salt and cracked pepper to taste

In a large saucepan, heat oil and saute onion & red pepper about 4
minutes over medium heat. 

Add bananas, pineapple & orange juices.  Simmer 5 minutes over medium
heat until bananas are soft. 

Remove from heat, add lime juice, cillantro, chile peppers & 3 T
Parmesan.  Mix well

Cook fettuccine until tender, put in a bowl. 

Add spice mixture & mix.  Season with salt & pepper.  Garnish with
remaining Parmesan.

From: (Jan)


1 1/2 lb  fresh green beans, cleaned, 1 1/2 inch pieces
1/2 lb    fresh mushrooms, cleaned and sliced
1         onion, sliced
5 or 10   cloves garlic, minced
1/2 cup   red wine
1         32 oz can crushed tomatoes
2 tsp     dried basil
1 tsp     dried marjoram
1 lb      mostocielli or ?? pasta
generous amount freshly ground black pepper

Put wine in a large skillet or dutch oven.  Add all veggies and herbs,
let simmer, covered, for 10 to 15 minutes.  Add crushed tomatoes.  Let
simmer 30 minutes or until you are ready for it. 

Cook pasta in unsalted, unoiled water.  Combine and enjoy.


Source: Sunset Quick Cusine


1/3 cup    dried tomatoes packed in oil, drained, reserve oil, and slivered.
1 clove    garlic, minced or pressed
1 lb       large (31-35/lb) shrimp, shelled, deveined
1/4 cup    thinly sliced green onions, including tops
1 1/2 Tbs  chopped fresh basil, or 1 tsp dried basil
1/4 tsp    white pepper
1 cup      chicken broth
3/4 cup    dry vermouth
1 cup      whipping cream
10 oz      linguine
garnish:   grated parmesan cheese and/or fresh basil sprigs

Add 2 Tbs oil from tomatoes, heat in wide frying pan over medium-high
heat.  Add garlic and shrimp when oil is hot.  Cook, while stirring,
until shrimp are opaque when cut (about 6 min).  Remove from pan.  Add
onions, chopped basil, tomatoes, pepper, broth vermouth and cream to
pan.  Boil over high hear, stirring occasionally until reduced to about
1 1/2 cups (about 10 min).  Return shrimp to pan and stir until just
heated through. 
Meanwhile cook linguine in 3 qts boiling water until just al dente
(about 8 min for dried linguine).  Drain, arrange on 4 plates and spoon
sauce over.  Garnish with basil, cheese to taste. 


(Serves 6)

3 tblsp   shallots or onions, minced
Oil       for sauteing
1/2 tsp   pureed garlic
3 cups    heavy cream
Fresh ground black pepper to taste
8 oz      Angel hair pasta
meat from 1/2 smoked chicken
3 oz      sundried tomatoes, reconstituted (see below)
chopped chives, diced tomatoes and/or parmesaen cheese for garnish
salt      to taste

Saute shallots briefly in hot oil, add garlic but do not cook.  Add
cream and pepper.  Bring to boil, simmer until thick (about 1/2 original
volume).  Salt to taste.  Strain if desired.  While sauce thickens,
clean meat from chicken, cut into large thin slices or, alternatively,
tear into chunks.  Reconstitute tomatoes by dropping into boiling water
for 1 minute.  Drain and julienne. 

Cook pasta in about 2 Qt boiling salted water with a little oil and
salt.  Cook until al dente.  Drain, rinse under hot water briefly. 
While pasta cooks warm tomatoes and chicken in cream sauce.  Dilute if
needed with milk or half-and-half.  Place pasta on serving plate and
spoon sauce over.  Top with freshly grated cheese, chopped chives, diced
tomatoes or whatever. 

From: (Tara McDermott)


4 oz.     of rigattoni, cooked according to directions
3/4 cup   frozen corn
3/4 cup   cooked kidney beans (I used canned beans)
1/2 cup   (or more?) spaghetti sauce of your choice
1/4 tsp   chili powder
Salt      (optional - my beans were saltless, so I added a pinch)
Pepper    (optional)

After the pasta has cooked, add all the other ingredients in a small
saucepan and cook until everything is thoroughly heated through.  When
done, add the pasta and mix well.  YUM! 

Since my pasta sauce has some oil in it, and the pasta has some fat,
this dish had a total of 4 grams of fat for my large bowl full.  Enjoy! 

From: (Stephanie da Silva)



Thin Cream Sauce:
4 tblsp  Butter          
2 cups   Hot Milk
1/3 cup  All Purpose Flour       
2        Egg Yolks

Thick Cream Sauce:
4 cups   Milk                     
1/2 cup  All Purpose Flour
4        Eggs

1 1/2 cups  Chopped Onions       
Dash        of ground cinnamon
2 lb        Ground Beef            
salt and pepper to taste
4 tblsp     butter            
1 tblsp     minced garlic
2 cups      Italian Plum Tomatoes, chopped                         
1 1/4 lb    Tubular Pasta such as ziti # 2
1 cup       Tomatoe Sauce             
1/2 cup     Bread Crumbs
1 cup       fresh grated kefalatiri
1 tsp       dried or tablespoon fresh chopped oregano
Parmesan cheese


Prepare Thin Sauce:
Melt butter in saucepan.  Stir in flour and cook until mixture turns
golden.  Gradually stir in hot milk and cook, stirring until sauce is
smooth and hot.  In a small bowl, beat egg yolks, then briskly stir 1
cup of hot milk mixture.  Pour egg milk mixture into remaining sauce. 
Stir and remove from heat without cooking the eggs. 

Prepare Thick Sauce:
Heat milk to a simmer, and set aside.  In a bowl, beat eggs with flour. 
Gradually stir hot milk into the egg mixture.  Return to saucepan and
cook, stirring constantly, until mixture is quite thick.  Do not boil
after the eggs have been added. 

Main Recipe:
Brown chopped onions and meat in butter.  Add tomatoes, tomato sauce,
spices and seasonings.  Cover and simmer for 30 minutes, or until liquid
has been absorbed. 

Preheat Oven to 350 Degrees (they mean Fahrenheit here -- Bill).

Cook pasta according to package directions, and drain.  Sprinkle bread
crumbs into a buttered 11x14x2 inch baking pan.  Place a layer of pasta
in the baking pan; then add half the thin cream sauce.  Add meat. 
Sprinkle with 1/4 cup grated cheese.  Cover with remaining thin cream

Spread thick cream sauce over the top and sprinke it with remaining 1/2
cup cheese.  Bake for 1 hour, or until golden.  Let stand for 15 minutes
to cool, and cut into squares (Note that you cannot cut the Pastitsio
easily unless you cool it for 15 minutes.) When ready to server, reheat
in hot oven

This dish can be prepared a day in advance, adding the thick cream sauce
just before baking the dish. 

From: (Sandra)

Source: Seattle Times column, By Request
Author: Salvatore Anania - Salvatore Ristorante Italiano in Seattle 



Marinara Base:
4            medium cloves garlic, peeled and coarsely chopped
1/2 - 1 tsp  freshly ground black pepper
1/4 cup      cold water
20           large fresh basil leaves, coarsely chopped                   
16 oz        (2 cups) canned crushed tomatoes
1/2 - 1 tsp  salt                          

Puttanesca Sauce:
1/2 cup  olive oil                      
1 tblsp  crushed red pepper 
1/4 cup  capers, rinsed, drained
8        flat anchovy fillets, rinsed and drained                               
24       pitted Kalamata olives
3        medium cloves garlic, peeled and minced                                
16 oz    penne pasta (or ziti or  mostaccioli)
2 tblsp  finely chopped parsley         
1/4 cup  grated Parmesan cheese

1.  To prepare the marinara base: Combine the garlic and basil in a food
processor or blender and chop finely.  Add the salt, black pepper and
water; process 30 seconds.  Stir into the tomatoes and set aside. 

2.  To prepare the puttanesca sauce: Heat the olive oil in a large saute
pan.  Add the anchovies and cook, mashing with the back of a spoon,
until disintegrated.  Add the garlic, parsley and crushed red pepper
flakes.  Cook 1 minute.  Add the capers and olives; cook 20 seconds. 

3.  Stir in the marinara base an simmer 5 minutes.  Keep warm. 

4.  Cook the pasta in lots of boiling water according to package
directions.  Drain and put back into the hot pan. 

5.  Add the sauce and Parmesan.  Stir well and transfer to a heated bowl
for serving. 

The original recipe called for 2 Tbsp salt and 3 Tbsp crushed red pepper
flakes.  Times testers felt that the reduced amounts were adequate. 
[Moderator's Note: Maybe for the salt....]

Obmodification:  I plan to reduce the olive oil to 1/4 cup next time,
which is probably more than adequate and cuts down a bit on the fat.

From: (Laura Faussone)


15 oz    ricotta cheese
1        egg
1/4 cup  sugar
1/4 tsp  cinnamon

Combine ingredients.  These ravioli are particularly good with a
tomato-based sauce. 

From: (Sarah E. Henderson)


2 lb.   red bell pepper (4 large)
2 cups  flour
1       egg

Bake peppers uncovered at 500 degrees(F).  Turn them until skins are
blackened on every side(40-45 min.) Cool 5 min.  Place peppers in paper
bag and fold shut.  Let cool.  Remove skin, stems, and seeds. 

Puree peppers.  In skillet, cook puree over medium heat, stirring.  Cook
about 10 minutes until reduced to about 1/2 cup.  Let cool.  Mix as with
plain pasta. 

**** substitute 2 lbs.  Poblano chiles (8 lrg.)--gives a green bell
pepper flavor.  Prepare as above. 

**** substitute 2 oz.  Dry Anaheim chiles (6)--gives a mild, brick color. 

Place chiles uncovered at 500 degrees until they smell toasted(2 min.)
Remove stems and seeds.  Rinse and place in bowl.  Pour 2 quarts boiling
water on them.  Soak 1 hr.  Drain and puree with 2 lrg.  eggs. 

From: (Eddie Van Huffel)


1 cup    flour
1        egg
1/2 cup  milk
1/2 tsp  salt

Combine the dry ingredients (add nutmeg to taste if doing it for German
Cooking, omit if for Hungarian).  Add the milk and egg and let it form
into a batter of sorts. 

Meanwhile, have a wide pan of water with salt boiling. 

Take the batter and put it into a spaetzle maker, or I used a french fry
basket, and rubbed it with the bottom of a spatula to break it up. 

When the spaetzles float, use a slotted spoon and put them into a
colander.  The above were used in sauer-braten, chicken paprikash, and
fried in butter.  It is another trump card hidden up my sleeve. 

From: (Stephanie da Silva)


1 lb      asparagus, peeled and cut into 1-inch pieces
1 stick   (4 ounces) butter
1/4 lb    thinly sliced prosciutto, cut into thin strips
2/3 cup   drained canned Italian peeled tomatoes, chopped
1/2 tsp   salt
1 tsp     freshly ground pepper
1 lb      egg noodles
1/2 cup   freshly grated Parmesan cheese

Cook the asparagus in a large pot of boiling salted water until just
tender, about 3 minutes.  Rinse under cold running water to cool; drain

In a large skillet, melt 6 talbespoons of the butter over low heat.  Add
the tomatoes, salt and pepper and simmer until the sauce is slightly
thickened, about 5 minutes; remove from the heat. 

In a large pot of boilig salted water, cook the noodles until tender but
still firm.  Drain the noodles and return to the pot. 

Add the asparagus to the tomato sauce and reheat.  Pour the sauce over
the noodles, add the remaining 2 tablespoons butter and the Parmesan
cheese and toss well.  Transfer to a platter and serve at once. 

From: (Red)

(Serves 2)

1         large Onion, chopped roughly
3 cloves  Garlic chopped roughly
3-5       dried chillis chopped (according to taste)
1 tsp     Oregano
1 tblsp   Butter

1         425g can of tomatoes
2 tblsp   tomato paste 
2         whole tomatoes, (chopped)
1/2 jar   spaghetti sauce
About half Butternut Squash, cut into small chunks
2         zucchinis sliced into chunks

Spinach Fettucine:
1/2 pkt    Spinach fettucine
1-2 tblsp  Plain Yoghurt
2 tblsp    Parsley chopped
1 clove    garlic
1 tsp      butter

Grated cheddar cheese with Grated Parmesan sprinkled on top.

1) In a saucepan melt the butter, add onion, garlic, chillis and
oregano.  Cook until almost soft. 

2) Add Tomato based ingredients, and pumpkin and cook about 25-30
minutes, simmering over a low heat.  Stir frequently. 

3) In a pot of boiling salted water, cook the pasta approx 10-12 minutes
according to the packet instructions.  Meanwhile add the zucchini to the
sauce ingredients and continue to cook until the sauce thickens and use
a fork to test the squash for doneness. 

4) Drain the cooked pasta, then add chopped garlic, parsley, yoghurt,
butter, stir gently. 

5) Serve the pasta with sauce spooned on top, with grated cheese
sprinkled over the top. 

From: (Serge Demers)

(Serves 4)

1 cup     fresh basil leaves, washed dried and tightly packed.
2 tblsp   of pine nuts
3         garlic cloves, peeled chopped.
some      salt
3 tblsp   of grated pecorino (sheep) cheese 
3 tblsp   of grated Parmesan cheese (or 6 if you don't have pecorino)
1/2 cup   olive oil
2         medium size potatoes, peeled, cut in julienne
1 lb      of green beans
13 oz     of Trenette noodles (or Fettuccini)


To prepare the pesto:
Combine in a blender: pine nuts, garlic, basil, salt, cheeses and a bit
of oil and puree.  Pour the rest of the oil and blend for a few seconds. 

Bring a large saucepan of water to boil, drop the beans and cook for 5
minutes, add the potatoes and after 2 minutes add the noodles.  When the
noodles are to your taste, drain the mixture and put in a serving plate. 
Toss with the pesto and serve. 

From: (Judi Mancuso)


water with 2 chicken boullion cubes
olive oil
fresh basil
white pepper
strips of green pepper, red pepper and yellow pepper
parm/romano cheese

Boil pasta in water with 2 chicken boullion cubes added.  Drain pasta,
reserving 1/2 cup of water.  (I like either linquine or ridged ziti with

While pasta is cooking --

In a pan with a small amount of olive oil, (spray with Olive Oil PAM
too), garlic (I like loads), fresh basil, white pepper Saute ingredients
until garlic is soft, add strips of green pepper, red pepper and yellow
pepper -- toss well until peppers are coated with herbs, stir fry until
peppers are tender-crisp. 

Lower Heat.  While pasta is draining, add the 1/2 cup of reserved
boullion water to the peppers, let simmer a few minutes then toss with
the pasta.  Sprinkle with parm/romano cheese and eat. 



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