If you've never had homemade egg noodles you've been missing out! If you have the time to make them it is totally worth it. The process isn't very difficult and only uses a few...
Method: stovetop
Time: 1-2 hours
Amish Egg Noodles
Drop Egg Noodles
From-scratch pasta might be a chore, but these egg noodles are simple as could be. Two ingredients and barely two minutes later, and they're ready to be dropped into soups and broths.
Method: stovetop
Time: under 30 minutes
Homemade Egg Noodles
This homemade egg noodle recipe is a must-try for pasta lovers. With only a few ingredients like flour and eggs, you'll learn how to create fresh noodles that can be shaped into...
Time: 30-60 minutes
Fresh Angel Hair Pasta
There's nothing quite like a heaping plate of fresh angel hair pasta. The delicate, paper-thin noodles are the perfect vessel for your favorite sauce.
Method: stovetop
Time: 30-60 minutes
Green Spinach Noodles
This simple homemade pasta is packed with flavor and vitamins. Goes great topped with a cream-based sauce like Alfredo or cut the strips small and use in a soup.
Method: stovetop
Time: 1-2 hours
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Spinach Semolina Pasta Dough With Fresh Spinach
Made with olive oil, fresh spinach, all-purpose flour, semolina flour, salt, egg
Method: stovetop
Time: 1-2 hours
German Spaetzle
Made with fresh nutmeg, all-purpose flour, eggs, milk, salt
Method: stovetop
Time: under 30 minutes
Lemon Dill Pasta
Made with olive oil, lemons, all-purpose flour, semolina, salt, dill, eggs
Time: 1-2 hours
Eggless Semolina Pasta Dough
Made with semolina flour, salt, water
Method: stovetop
Time: 30-60 minutes
Homemade Pasta Without Eggs
Made with semolina flour, water, salt, unbleached all-purpose flour
Method: stovetop
Time: 1-2 hours
Beer makes batters better, meat more tender, and sauces more flavorful.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.