Pasta Recipes for Quick and Comforting Meals

35 min German

Maultaschen in broth

Bring the stock to the boil with the carrot, leek and celery and simmer gently for a few minutes. Season the stock with salt, pepper and nutmeg.

30 min Summer

Lemon Orzo with Spinach and Feta

Orzo is cooked with onion in vegetable stock and then finished with spinach, feta, lemon and herbs until creamy. Stir frequently and dose the liquid as needed, because Orzo gives off starch; spinach and feta are only added at the end.

50 min Winter

Ham and pasta bake

Tight-boiled pasta is mixed with ham, onion and egg-cream and baked under Gouda. Cook the pasta for two minutes less and let the casserole rest, so that it does not soften in the oven and the pour binds.

35 min Winter

Cheese spaetzle with crispy onions

Heat the spaetzle with butter and cream, layer it in portions with mountain cheese and serve with slow-browned roasted onions. Melt the cheese over a low heat and brown the onions separately to keep the spaetzle creamy and the topping crispy.

33 min New Year's Eve

Pesto puff pastry pinwheels

Puff pastry is spread with pesto, Parmesan cheese and dried tomatoes, rolled up, cooled and sliced until crispy. A short cooling time stabilises the roll; a sharp knife prevents the snails from being compressed during cutting.

1 hr 15 min Halloween

Pumpkin Lasagna with Spinach

Roasted pumpkin meat, spinach, ricotta, tomato sauce and lasagne platters are layered and baked under mozzarella. Do not leave the pumpkin filling too moist and let the lasagna rest before cutting it to form stable pieces.

35 min Halloween

Black spaghetti with tomato sauce

Cook black spaghetti until al dente and serve with a slow-cooked tomato sauce made from onion, garlic and herbs. Start the sauce before the pasta and reduce it considerably; stir in the black pasta only briefly to keep its colour visible.

33 min Autumn

Chestnut pasta with sage

Roast chestnuts in sage butter and add the pasta water in portions to prevent the sauce from becoming heavy or watery. Add the pasta water and the butter and the butter will be creamy.

30 min Summer

Pasta with cherry tomatoes and burrata

Cherry tomatoes are broken up with garlic in olive oil, then mixed with firm pasta, pasta water and burrata. Do not cook the burrata, but open it on the hot pasta first; this way the core remains creamy.

30 min Summer

Mediterranean pasta salad

Short pasta is cooked al dente and mixed lukewarm with tomatoes, olives, mozzarella and balsamic dressing. do not rinse the pasta under cold water; warm it up with the dressing, adding rocket and basil before serving.

30 min Spring

Pasta Primavera

Cook the pasta until al dente, combine it with separately fried asparagus, zucchini and peas, lemon, parmesan and a little pasta water, fry the vegetables only briefly and thicken the sauce with pasta water to make the Primavera juicy instead of heavy.

40 min Spring

Spinach and ricotta gnocchi

Gnocchi are fried until golden brown, then mixed with onion, spinach, ricotta, lemon and a little water until creamy. Ricotta must not boil too much, otherwise the sauce will become granular; Parmesan and nutmeg are added only to taste.

22 min Spring

Wild garlic pesto pasta

Wild garlic, pine nuts, Parmesan, garlic and olive oil are mixed cold to a strong pesto and first combined with the hot pasta. A little pasta water makes the pesto creamy, without the sensitive wild garlic in the pan turning grey.

45 min German

Cheese spaetzle

Fry the onion rings slowly in butter and oil until golden brown. Set aside a portion to serve. Warm the spaetzle briefly in salted water or scrape it off. Reserve a little cooking water.

55 min Russian

Pelmeni

Pelmeni are small dumplings filled with juicy minced meat. They are cooked in salted water or broth and served with butter, sour cream, pepper and dill.

50 min Korean

Japchae

Japchae is a Korean glass pasta dish with sweet potato starch noodles, vegetables, mushrooms, sesame oil and soy sauce. The ingredients are cooked separately and mixed at the end.

30 min Japanese

Yakisoba

Yakisoba is a Japanese pancake noodle dish with fried noodles, cabbage, carrots, onions, meat or tofu and a spicy-sweet yakisoba sauce.

2 hr 5 min Italian

Lasagna Bolognese

Lasagne Bolognese needs a slow-cooked ragù, a smooth béchamel and enough rest time after baking. This allows the layers to be cut clean.

25 min Italian

Spaghetti Carbonara

Spaghetti Carbonara is cooked without cream: eggs, pecorino romano, black pepper, guanciale or pancetta and hot pasta water make a creamy sauce.

35 min Indonesian

Mie Goreng

Mie Goreng are Indonesian fried noodles with vegetables, egg, kecap manis, soy sauce and sambal. The noodles are pre-cooked and then fried in a wok.

1 hr 30 min Greek

Pastitsio

Pastitsio is a Greek noodle casserole with tubular noodles, spicy minced meat sauce, cinnamon and creamy béchamel. Let rest briefly after baking.

55 min Chinese

Wonton soup

Wantan soup consists of stuffed dumplings in clear broth with ginger, spring onions, pak choi and sesame oil. The Wantans are gently cooked.

32 min Chinese

Chow mein with vegetables

Chow mein with vegetables are fried egg noodles with crisp vegetables and a short sauce of soy sauce, oyster sauce or vegetarian alternative and sesame oil.

35 min Thai

Pad Thai

Pad Thai is a Thai rice noodle dish with tamarind, fish sauce, egg, tofu or shrimp, bean sprouts, lime and peanuts. The balance of sour, salty, sweet and nutty is crucial.

1 hr Japanese

Ramen

Ramen is a Japanese noodle soup with a rich broth, tares, ramen noodles and toppings such as egg, spring onion, mushrooms, nori and chicken or tofu.