Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Free Offer
Easy Potluck Recipes: 21 Pasta Casserole Recipes

These pasta casseroles are sure to make you the most popular cook at the party! This FREE eCookbook contains recipes that are easy to make, budget-friendly, and sure to earn praises.

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Latest Comments

Pasta (homemade)

  • 2 large eggs
  • 1 cup semolina flour
  • 1 cup all-purpose flour

I usually use 1 egg and 1 cup of flour (total) per person. For me, that is enough for one meal and maybe a light leftover snack later. Beat the eggs with a fork. Some suggest making a pile with the flour, making a well, and pouring the egg in the well, beating to incorporate the flour. The reason for this is that the amount of flour needed is variable, depending on the humidity of the day, moisture in the flour, age of the eggs, and so forth. I usually just dump the whole thing in a bowl and beat with a fork until stiff, I have never had a problem of too much flour. I own a manual Atlas pasta machine - once the dough is holding together with a fork, I use the machine to knead it, press it out flat, and cut it. I have never found it necessary to add oil or water to my dough. I prefer my dough on the stiff side, so it feels smooth and dry to touch. If it is too moist, the strands do not separate well after cutting and is a bit troublesome to cook. Cooking the pasta is fairly straightforward. Bring water (I usually add a little salt and oil here) to a rolling boil, add pasta and stir immediately to separate the noodles. Cook until al dente, stirring frequently. It takes far less time than with dried pasta, but it is not the "3 or 4 minutes" that I see in many cookbooks.

Your Recently Viewed Recipes

Free projects, giveaways, exclusive, partner offers, and more straight to your inbox!

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Gooey Apple Pull-Apart Breadvideocam

This cinnamon pull-apart bread recipe is all about shortcuts. It only takes five basic ingredients to make Gooey Apple Pull-Apart… See more

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Instagram Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.