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Fettucine Recipes
- Tex-Mex Pasta Salad with Red Pepper Fettuccine
- Chicken Paprikash with Vegetable Fettuccine
- Fettuccine with Creamy Mushrooms & Spinach
- Fresh Mozzarella & Tomatoes over Fettuccine
- Basil Pesto & Broccoli Fettuccine
- Tomato Basil Fettuccine with Three Cheeses
- Tomato Basil Fettuccine with Creamy Mushrooms & Spinach
- Basil Pesto & Broccoli over Fettuccine
- Chicken and Salsa Pasta Salad with Jalapeno Fettuccine
- Fettuccine Zucchini Squash Casserole
- Sweet Pasta Pudding with Chocolate Fettuccine (Kugel)
- Four Seasons Pasta Pizza
- Vegetable Stroganoff over Fettuccine
- Vodka Tomato Sauce with Fettuccine
- Jalapeno Pepper Fettuccine with Salsa and Chicken
- Pasta Pizza
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Linguine Recipes
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Vegan Recipes
- Vegan Alfredo
- Asian Stir Fry with Lemon Linguine
- Butternut Squash over Garlic Parsley Fettuccine
- Red Curry Vegetables and Spinach Fettuccine
- Tomato Basil Fettuccine with Creamy Mushrooms, Spinach and Pasta
- Thai Peanut Sauce with Vegetable Fettuccine
- Grilled broccoli, walnuts, & lemon pepper over Roasted Garlic & Basil Fettuccine
- Garlic Parsley Fettuccine with Zucchini
- Broccoli, Pea, and Herb Carbonara & Linguine
- Pantry Pasta with Vegetable Fettuccine
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Seafood Recipes
Sweet Pasta Pudding with Chocolate Fettuccine (Kugel)
12 oz Valente’s Chocolate Fettuccine
1/8 lb butter
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1 cup ricotta cheese
1 cup raisins
1 cup milk
cinnamon, nutmeg, sugar, and ground walnuts for topping heavy cream
Preheat oven to 375º.
Cook pasta as directed. If using fettuccine, it is best to break the noodles into pieces of about 3 inches. Drain and set aside. In a large bowl, cream butter and sugar; add eggs one at a time, thoroughly mixing the first before adding the second. Add vanilla, ricotta cheese, raisins, and milk in that order, mixing each one as added. Fold noodles into cheese mixture (if pasta is stuck together, run water over it to separate); pour into a large buttered baking dish, lasagna style. Sprinkle top with topping mixture. Bake 45 minutes. If pudding is very liquid, press the crust inward after about 25 minutes, and pudding should be solid and ready in another 20 min. Serve warm, or room temp, with cream.