Noodles & Pasta (Page 5)

Colourful pasta sauce
Colourful pasta sauce is refined with sheep cheese. Boil Penne. ...
Conchiglioni with spinach leaf
Conchiglioni with spinach leaf For Conchiglioni with spinach leaves, the large pasta made from durum wheat in shell form (Conchiglioni) is best for filling, as the pasta is cooked firm to the bite beforehand, but remains firm and is easier to fill. In a large soup pot, bring plenty of salted water to the boil and cook the conchiglioni for about 15 minutes until al dente. ...
Cream Spätzle
Cream Spätzle Creamy Spätzle go well with roulade or braised roast. Mix wheat flour type 405, eggs and 100 g sour cream. ...
Curry minced meat noodles with leek
Curry minced meat noodles with leek Curry minced noodles with leeks can be prepared in a frying pan or wok. Mie eggs pour noodles into a bowl. ...
Curry noodles with prawns
Curry noodles with prawns are served in a creamy, slightly spicy cream sauce. Boil the pasta in salt and water. ...
Curry noodles with turkey strips
Curry noodles with turkey strips are quick and easy to prepare. The dish is low in calories and also fits into a diet. ...
Dried tomatoes ham noodles
Dried tomatoes ham noodles Dried tomato ham noodles are served in a creamy cheese sauce. Boil the dried tomatoes with boiling water and let them soak for a few minutes. ...
Dried zucchini noodles
Dried zucchini noodles taste particularly aromatic. Pour the dried courgettes and tomatoes into a bowl. ...
Farfalle Noodles
Farfalle Noodles are best rolled out with a noodle machine. For the Farfalle pasta dough, first pour the flour into a bowl. ...

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