Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Passa da Pasta
    Lost? Site Map
    food image

    11 recipes in

    Passa da Pasta


    Displaying up to 20 pages of results. To see all results, or register.

    This simple pasta dish is very cheap to make, Just a few ingredients and a good olive oil turn this into a meal to relish. I cook the bones from a chicken carcass to make a stock, chicken stock cubes work well if you don't want to make your own stock. Pasta shells are prefered in this dish as they catch the chick peas and the final result is like having a shell with an oyster inside. Kids seem to go for this version of pasta that I cooked many times while in Italy. Serve topped with Parmesan cheese and drizzled with olive oil.

    Recipe #426470

    Vienna is one of my favorite cities in the world. I also love Austrian cooking like this one with a glass of chilled gruner veltliner. Using cabbage in dishes always make me happy because it's so nutritious and tasty. I am also posting a homemade fleckerl (egg noodle recipe) if you want to try making your own. Othwerwise, small square noodles or egg noodle work fine here.

    Recipe #403166

    This was a dish that was served at an Italian restaurant that is no longer in business. I am not sure how I got this recipe, but it is great.

    Recipe #222427

    I went to a Pampered Chef party where this was served. Many people asked for the recipe! Update: I have revised this recipe due to people having trouble with the instructions. I hope this makes it easier to follow.

    Recipe #51152

    N'awlin's style of chicken with an updated Alfredo sauce.

    Recipe #39087

    Lots of flavor, a little bit of time, this comes together quickly...light and tasty - and pretty, too!

    Recipe #213344

    This is an award winning sauce recipe. In 1979 I won a competition in Italy with this recipe. It's simple, but justa like Mama makes it cooks for a longa time. The photo is of my grandson enjoying this dish.

    Recipe #224568

    2 Reviews |  By s'kat

    Description:Notes from Mario Batali: "anyone who has seen Stanley Tucci's cinematic masterpiece, Big Night, will remember Primo's rendition of this classic, which takes its name from a large drum. My version differs from that one in many ways, but like it, it makes for a dramatic presentation. Surprisingly, it is not nearly as tricky to prepare as it looks. Except for the rigatoni, you can prepare the whole thing the day before; just blanch the pasta and assemble the dish in the afternoon before your guests arrive. It can then rest in the refrigerator for several hours before the final cooking. You will need a 4 quart metal mixing bowl for the final assembly. from s'kat: It was two years before I finally found an occasion I could whip this out for. I did all of my prep work in the weeks preceding the recipe, freezing the components as I went along. The day of the assembly, I only had to make the besciamella sauce, which took mere minutes. I also cheated, in that I! didn't make fresh pasta, I bought some from a local Italian deli. Although this didn't come out exactly perfectly, I'm posting it in the hopes that someone else who may want to make this can help me figure out the proper baking times. When I pulled it out, it wasn't warm enough in the middle. I kept it going for at least another 30 minutes, even turning up the temperature towards the end. Additionally, when I went to cut my first wedge and pull it out, the pasta collapsed when free of the dome, instead of sticking together. It still tasted incredible, and there were audible gasps when I hauled this sucker out to the dining room. It is my intention to make it at least once a year, from now on. Have fun!

    Recipe #85372

    Everyone i have served this to has requested the recipe. It's easy to feed to a crowd at holiday time because it can be made ahead. I found it in April/May 2000 issue of Taste of Home.

    Recipe #22033

    As a young kid running the streets with my friends, I remember going to the back door of the neighborhood tavern and begging the cooks for pierogies. Nothing tasted better than those pleaded for treats. Since I can no longer do that, here's the next best thing. Hope you enjoy.

    Recipe #66815


    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites