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Our Exotic Recipes

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Choose from a variety of special noodle recipes to create a delish meal.

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Farfalle with Chicken & Sun-dried Tomatoes

Ingredients:

  • 1 tbsp. olive oil

  • 1 lb. boneless skinless chicken breast, cut into strips

  • 2 onions, finely diced

  • 2 ounces sun-dried tomatoes, julienned

  • ¼ tsp. thyme

  • ¼ tsp. oregano

  • 1 tbsp. minced garlic

  • salt and pepper

  • 1 lb. chuster bow-tie pasta

  • ½ tsp. basil

Directions:

In a large skillet, heat olive oil over medium high heat. Add chicken, onions, sunderied tomatoes, basil, thyme, oregano and garlic. Saute until chicken is almost cooked. Sprinkle in salt and pepper to taste. Bring water to boil in large pot and cook bow-ties until al dente. Drain. Toss pasta with sauce.

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Traditional Minestrone Soup

Ingredients:

  • 4 tbsp. olive oil, divided

  • 1 medium yellow onion, chopped

  • 2 medium carrots, peeled and chopped

  • 2 medium ribs celery, chopped

  • ¼ c. tomato paste

  • 2 c. chopped seasonal vegetables

  • 4 clove garlic, pressed or minced

  • ½ tsp. dried oregano

  • ½ tsp. dried thyme

  • 1 large can (28 ounces) diced tomatoes, with their liquid

  • 4 c. (32 ounces) vegetable broth

  • 2 c. water

  • 1 tsp. fine sea salt

  • 2 bay leaves

  • pinch of red pepper flakes

  • freshly ground black pepper

  • 1 c. chuster flake pasta (small or large)

  • 1 can (15 ounces) great northern beans or cannellini beans, rinsed and drained

  • 2 c. baby spinach, chopped kale or chopped collard greens

  • 2 tsp. lemon juice

  • freshly grated parmesan cheese, for garnishing (optional)

Directions:

Line 3 tsbp. olive oil in dutch oven over medium heat. Add onion, carrot, celery, tomato paste and pinch of salt. Cook, stirring often, until vegetables are soft and onions transluscent, 7-10 min. Add vegetables, garlic, oregano and thyme. Cook and stir, 2 min. Pour in diced tomatoes and juices, broth and water. Add salt, bay leaves, red pepper flakes, and pepper. Raise heat to medium-high and bring to a boil, partially cover with lid, leave gap for steam. Cook 15 min. Remove lid, add pasta flakes, beansand greens. Continue simmering, uncovered, for 20 min. or until pasta flakes are al dente and greens tender. Remove from heat and remove bay leaves. Stir in lemon juice and remaining of olive oil. Season with salt and pepper. Garnish with parmesan.

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Classic Cheesy Pastrina

Ingredients:

  • 1 cup pastina

  • 3 cups water or broth

  • 1 egg, whisked

  • â…“ cup butter

  • parmesan cheese

  • 2 tablespoons butter

  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

  • ½ teaspoon kosher salt 

  • Chopped parsley for garnish

Directions:

  1. Bring the water to a boil.

  2. Add in the salt and the pasta.

  3. Stir until most of the liquid is absorbed (about four to five minutes).

  4. Remove the pot from the heat. Whisk in the egg swiftly ang vigorously until the egg is fully incorporated.

  5. Add in the cheese, butter, and pepper. Stir unitl combined.

  6. Serve immediately and top with more black pepper and chopped parsley.

Animal Pasta with Tomato Sauce

Ingredients:

  • 2 tbsp. butter

  • ½ tbsp. oil

  • 1 small onion, finely chopped

  • 1 large carrot, finely chopped

  • 2 stalks of celery, finely chopped

  • 1-2 cloves of garlic, crushed

  • 2 tins (800g) chopped tomatoes

  • ½ tsp. dried oregano

  • salt and pepper

Directions:

Add butter and oil to a pan and melt. Add onion and cook on a medium heat for 2-3 minutes until it starts to soften. Add carrots, celery and garlic and fry for another couple of minutes, stirring regularly. Pour in chopped tomatoes, dried oregano and mix well. Cook on a high simmer for 10-12 minutes before serving with cooked animal shapes. Season with salt and pepper to taste.

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Pasta with Spicy Bolognese

Ingredients:

  • 1 package of spiral macaroni

  • 2 tbsp. extra virgin olive oil

  • 1 can tomato paste

  • 2 tbsp. butter

  • 1 onion. finely chopped

  • 2 carrots, finely chopped

  • 6 clove garlic, finely chopped

  • 4 spicy Italian sausage, casings removed

  • ¾ lb. lean ground beef

  • 3 cup whole milk, warmed 

  • ½ tsp ground nutmeg, freshly grated

  • 1 tbsp. salt

Directions:

  1. Heat oil and butter in large Dutch oven or saucepan set over medium heat; cook onion, celery, carrots and garlic. Cook, stirring often. for about 10 minutes.

  2. Crumble in sausage meat and ground beef; cook, breaking up meat, for 20 to 25 minutes.

  3. Stir in tomato paste, milk, and nutmeg. Cover and simmer, stirring occasionally for about 2 hours. Stir in salt.

  4. Cook fusilli according to package directions. Drain well. Toss fusilli with 2 cups (500 ml) sauce.

Tri-color Pasta with Spicy Marinara

Ingredients:

  • 1 package of tri-color pasta

  • 2 tbsp. extra virgin olive oil

  • 1 can tomato paste

  • 2 tbsp. butter

  • 1 onion. finely chopped

  • 2 carrots, finely chopped

  • 6 clove garlic, finely chopped

  • 3 cup whole milk, warmed

  • ½ tsp ground nutmeg, freshly grated

  • 1 tbsp. salt

Directions:

In a large skillet, heat olive oil over medium high heat. Add chicken, onions, sunderied tomatoes, basil, thyme, oregano and garlic. Saute until chicken is almost cooked. Sprinkle in salt and pepper to taste. Bring water to boil in large pot and cook bow-ties until al dente. Drain. Toss pasta with sauce.

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