Choose a noodle shape and sauce that work together, then build a meal around the vegetables, meat or cheese you have. The collection ranges from fast weeknight pasta to bakes and fresh noodle salads.
Recipes
Risoni are cooked tender but firm, lukewarmly marinated with lemon dressing and after cooling mixed with chickpeas, tomatoes, cucumber and parsley. Drain the small noodles well and add cucumber later so that the salad remains loose instead of watery.
Gnocchi salad with tomatoes and mozzarella is better if the gnocchi are fried briefly. So they get bite and do not water the salad.
Peppers, cherry tomatoes, feta, garlic and olive oil roast first in the casserole and are then mixed with bite-resistant pasta and basil. Cook the pasta briefly and hold back some cooking water so that a creamy sauce is produced from feta and roasted vegetables.
Fry onion rings in butter slowly golden brown. Cut mouth pockets into thick slices.
Sweat onion and bacon, add sauerkraut, broth, bay leaf and cumin. Fry scab noodles in butter golden brown.
Fry mushrooms vigorously in a wide pan. Add onion and butter and fry translucent.
Boil broth with carrots, leeks and celery and allow to rest for a few minutes. Season the broth with salt, pepper and nutmeg.
Orzo is cooked with onion in vegetable broth and then finished creamy with spinach, feta, lemon and herbs. Stir frequently and dose fluid as needed because Orzo gives off starch; add spinach and feta only at the end.
Pastry-cooked noodles are mixed with ham, onion and egg-cream cast and baked under Gouda. Cook noodles two minutes shorter and let the casserole rest so that they do not become soft in the oven and bind the cast.
Spätzle are heated with butter and cream, layered with mountain cheese and served with slowly browned onions. Melt cheese at low heat and brown the onions separately so that the Spätzle remains creamy and the topping crunchy.
Puff pastry is coated with pesto, parmesan and dried tomatoes, rolled up, cooled and baked in slices crispy. A short cooling time stabilizes the roll; a sharp knife prevents the snails from being pressed together when cutting.
Roasted pumpkin meat, spinach, ricotta, tomato sauce and lasagne plates are layered and baked under mozzarella. Do not leave the pumpkin filling too moist and leave the lasagne to rest before cutting in order to create stable pieces.
Black spaghetti are boiled tender but firm and served with a slowly boiled tomato sauce made of onion, garlic and herbs. Start the sauce in front of the noodles and reduce it vigorously; swirl the black pasta only briefly in it so that its colour remains visible.
Marons are roasted in sage butter and mixed creamy with pasta, parmesan, lemon abrass and reserved pasta water. Leave the butter to be nutty and add the pasta water in proportion so that no heavy or watery sauce is produced.
Cherry tomatoes are broken with garlic in olive oil, then mixed with bite-resistant pasta, pasta water and burrata. Do not cook Burrata, but open on the hot pasta; so the kernel remains creamy.
Short pasta is cooked with a bite and mixed lukewarmly with tomatoes, olives, mozzarella and balsamic dressing. Do not deter the pasta cold; lukewarmly take on the dressing, Rucola and basil are added only before serving.
Pasta is cooked tender but firm and combined with separately fried asparagus, zucchini and peas as well as lemon, parmesan and some pasta water. Fry the vegetables only briefly and bind the sauce with pasta water so that the Primavera becomes juicy instead of heavy.
Gnocchi are roasted golden brown, then mixed with onion, spinach, ricotta, lemon and a little water creamy. Ricotta must not cook strongly, otherwise the sauce becomes grainy; Parmesan and nutmeg come first to taste.
Bear's garlic, pine nuts, parmesan, garlic and olive oil are coldly mixed into a strong pesto and are first combined with the hot pasta. The pesto makes some pasta water creamy without the sensitive bear's garlic in the pan becoming grey.
Fry onion rings in butter and oil slowly golden brown. Put aside a part for serving. Heat Spätzle in salted water briefly or scrape off fresh. Pick up some cooking water.
Pelmeni are small filled dough bags with juicy minced meat filling. They are cooked in salt water or broth and served with butter, savoury, pepper and dill.
Japchae is a Korean glass noodle dish with sweet potato starch noodles, vegetables, mushrooms, sesame oil and soy sauce. The ingredients are cooked separately and mixed only at the end.
Yakisoba is a Japanese pan noodle dish with fried noodles, cabbage, carrots, onions, meat or tofu and a spicy sweet Yakisoba sauce.
Lasagne Bolognese needs a slowly cooked ragù, a smooth béchamel and enough rest after baking. So the layers can be cut cleanly.
Spaghetti Carbonara is cooked without cream: eggs, Pecorino Romano, black pepper, Guanciale or Pancetta and hot pasta water make a creamy sauce.