Copy and Pasta

the designer's cooking site. just copy — and pasta!

Copy and Pasta™

Introduction

Nowadays, it seems like cookbooks are constantly pushing more and more elaborate ingredients and techniques just to make something to eat. This recipe website is the opposite of that. It features a collection of pasta-only recipes that are completely without pictures, yet are still high quality and are made completely from scratch. Less is more is what the motto is here.

Basic cooking knowledge is required to follow these recipes. Detailed descriptions on how to master making a sauce with just the right consistency with step-by-step assistance will not be given. At the same time, no recipes found on this website will need fancy or complex equipment. A simple wooden or bamboo spoon, a pot for boiling noodles and a saucepan, along with perhaps a skillet, are more than enough.

Additionally, most ingredients required for the recipes are quite simple. Almost every recipe requires just a few spices, salt, pepper, some butter and/or oil, maybe some flour and cheese -and of course the pasta itself- to make something great. Again, less is more here.

So go ahead, get started cooking. Just copy and pasta™ ...er, paste, the text from this website and enjoy cooking! — Juliette

Juliette is a housewife who loves cooking and especially bread-baking. She has some restaurant experience, but most of her culinary knowledge is self-taught. She values practicality and thriftiness when it comes to cooking. Most of the featured recipes cater to a mix of German and American tastes and are completely vegetarian. The purpose of these recipes is to bring nutrition, hard work, love, dedication, and great flavor into the home.

Copy is not just a word meaning duplication, but it also refers to the main body of a text in a book, a brochure or just about any designed medium. For copy and pasta™, copy is just as much name as it is program. This website is based purely on typography, without any images or colour.

We thus needed a typeface that — just like the typeface Juli on Juliette's Recipes — didn’t draw attention to itself, but one with also a little more personality than your average Helveticas and Arials.

I took the grotesk inspired Juli typeface and modified it, took away some of the (purposefully) awkward hand-lettering feel, and increased the contrast in especially the book and bold weights, to give it a really posh, elegant edge. Since this typeface is based on Juli, I named it aptly Julei.

Like Juli, Julei is a fully developed font, and designed specifically for great legibility in thin weights on the web. Like with Juli, if you are interested in obtaining a copy of Julei for desktop or web use, you can CONTACT ME, or visit schrift.co for more information! — Moritz

Moritz is a web developer and student. He designs awesome stuff, like typefaces, and is passionate about beautiful things. He writes HTML, CSS, Javascript, php, Python, and many more, and is always eager to learn.

Table of contents

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Macaroni with Broccoli

  • Serves: 4
  • 1 Liter Water
  • 1 TL Salt
  • 4.5 Cups Broccoli
  • 175 g Macaroni
  • 1 EL Olive Oil
  • 3 Cloves Garlic
  • 1 Shot Tabasco
  1. Chop Broccoli and finely chop Garlic.
  2. Put Water and Salt in a large pot and bring to a boil. Add Broccoli and cook covered on medium heat for 15 minutes. Drain Broccoli but keep cooking liquid.
  3. Boil Broccoli water and add Macaroni. Boil until noodles are completely cooked. Drain remaining water.
  4. Heat Olive oil in a saucepan. Add Garlic and Tabasco, cooking for 2 or 3 minutes. Mix in Broccoli and Pasta, cooking until heated. Serve immediately.
  5. Macaroni

Dumplings

  • Serves: 4
  • 1.25 EL Butter
  • 4 EL Flour
  • 400 ml Milk
  • 2 Egg Yolks
  • 2 EL Parmesan Cheese (grated)
  • 1 drops Almond Extract
  1. Melt butter in a saucepan on medium heat. Stir in flour. Add Milk gradually, stirring constantly until sauce thickens. Set aside.
  2. In a separate bowl, beat egg yolks. Mix in 1 EL Milk. Add 2 EL of sauce mixture, mixing well. Next add remaining sauce mixture to this, reducing heat to low. Keep stirring mixture until it thickens. Then add cheese and almond extract.
  3. To cook dumplings, form into small balls, roughly the size of an EL measure. Fill a large pot with 4 to 6 cups of water. Bring water to a boil and add dumplings. Simmer for 5 minutes. Drain and serve.
  4. Homemade

Homemade Egg Noodles

  • Serves: 4
  • 84 g Flour
  • .25 TL Salt
  • 1 Eggs
  • 1 TL Olive Oil
  • 1 TL Water
  • 4 EL Butter
  • Salt, Pepper
  • 60 g Parmesan Cheese (grated)
  1. Mix Flour, Salt, Eggs, Olive Oil, and Water together. Add a few drops of water if dough is too stiff. Cover and let dough rest for 30 Minutes.
  2. Divide dough in half and roll each chunk of dough into thin sheets. Cut into strips. Leave uncovered for about 30 minutes to dry.
  3. When ready to cook pasta, boil pasta in salted water, cooking until the noodles float. Toss with butter, pepper, and grated cheese. Serve immediately.
  4. Homemade

Green Noodles

  • Serves: 6
  • 168 g Flour
  • 1.5 TL Salt
  • 1/3 Cup Spinach (Frozen)
  • 2 Eggs
  • 2 TL Olive Oil
  • 1 Liter Water
  • 1 EL Olive Oil
  • 30 g Parmesan Cheese (grated)
  1. Combine Flour and Salt in a mixing bowl. Cook Spinach. Combine Eggs, Olive Oil, and Spinach. Add to the bowl with the Flour and Salt. Mix until everything forms into a stiff dough. Add a few drops of water at a time if dough is too dry. Cover and let dough rest for 30 minutes.
  2. Divide dough into four parts and roll out each section into thin sheets. Cut into strips. Leave dough to dry, uncovered for at least one hour.
  3. Boil 1 Liter water in a large pot with 1 TL salt. Boil pasta for 5 to 7 minutes. Drain and serve tossed with Parmesan Cheese and butter (optional).
  4. Green

Ricotta Cheese Twirls

  • Serves: 4 - 6
  • 180 g Pasta Twists (Pasta)
  • ¾ cup Ricotta Cheese
  • 4 EL Parmesan Cheese (Grated)
  • 4 EL Parsley
  • Salt, Pepper
  • 1 EL Butter
  1. Chop Parsley. Cook pasta in salted water and drain. Mix Ricotta, Parmesan, Parsley, and Pepper together. Melt butter in a frying pan. Add pasta and cook on low heat. Add Ricotta Cheese mixture, stirring well. Cook until completely heated.
  2. Pasta Twirls

Fettuccine with Garlic Butter

  • Serves: 4
  • 240 g Fettuccine (Pasta)
  • 4 EL Butter
  • 2 EL Pine Nuts
  • 2 Cloves Garlic
  • .25 TL Italian Seasoning
  • 4 EL Parmesan Cheese (grated)
  1. Cook Fettuccine in salted, boiling water and drain. Set aside. Finely chop Garlic.
  2. Melt a small portion of the butter (about 1 TL) in a sauce pan to brown the Pine Nuts. Set aside.
  3. In a small bowl, blend Garlic, remaining Butter, and Italian Seasoning and mix in Pasta. Sprinkle Pine Nuts and Parmesan Cheese over Pasta. Serve immediately.
  4. Fettuccine

Fettucelle With herb Sauce

  • Serves: 4
  • 240 g Fettucelle (Pasta)
  • 4 EL Parsley
  • .5 EL Basil (dried)
  • 1 Clove Garlic
  • 4 EL Olive Oil
  • .5 Cup Ricotta Cheese
  • Salt, Pepper
  1. Chop Parsley and finely mince Garlic. Cooke Fettucelle in boiling, salted water. Drain and set aside.
  2. Mix together Parsley, Basil, and Garlic. Add Ricotta. Season with salt and pepper. Toss Fettucelle with Herb Sauce and serve immediately.
  3. Fettucelle

Dilly Pasta Shells

  • Serves: 4
  • 240 g Pasta Shells (Pasta)
  • 1 Cup Cottage Cheese
  • 1 EL Milk
  • 2 TL Dill (dried)
  • 1 TL Lemon Juice
  • 1 Shot Tabasco Sauce
  1. Cook pasta in boiling, salted water. Drain and set aside.
  2. Combine Cottage Cheese, Milk, Dill, Lemon Juice, and Tabasco in a saucepan. Cook until well heated. Mix in Pasta.
  3. Pasta Shells

Spicy Sesame Noodles

  • Serves: 4
  • .25 TL Red Pepper (dried)
  • 3 Cloves Garlic
  • 1 EL Olive Oil
  • 200 g Spaghetti
  • 2 EL Sesame Seeds
  • Salt, pepper
  1. Cook spaghetti in boiling salted water. Drain and set aside. Mince garlic.
  2. Mix pepper, garlic, olive oil, and sesame seeds together.
  3. Add spice mixture to pasta. Add salt and pepper to taste.
  4. Spaghetti

Cauliflower with Noodles

  • Serves: 4
  • 1 EL Olive Oil
  • 1 Small Cauliflower
  • 1 Whole Carrot
  • Salt, Pepper
  • .5 Whole Onion
  • 2 EL Soy Sauce
  • 250 ml Broth
  • 200 g Egg Noodles
  1. Chop cauliflower. Peel and thinly slice carrots. Chop onion.
  2. Heat one half EL olive oil in skillet. Add cauliflower and carrots, cooking until lightly browned. Lightly salt and pepper mixture. Add onion and soy sauce. Cook for 5 minutes. Add broth and simmer for 15 minutes.
  3. While vegetable mixture is simmering, boil egg noodles in salted water. Drain and set aside.
  4. Heat remaining half EL of olive oil in skillet and lightly brown noodles. Add vegetable mixture.
  5. Egg Noodles

Rotini with Carrots and Lemon Flavoring

  • Serves: 4
  • 200 g Rotini
  • 1 EL Butter
  • 2 Whole Carrots
  • .5 TL Lemon (zest)
  • 50 ml Water
  • 1 TL Lemon (juice)
  • 125 ml Milk
  • 60 g Parmesan Cheese
  1. Cook Rotini in salted boiling water and drain. Set aside. Peel carrots and cut into thin strips.
  2. Melt butter in a saucepan. Add carrots and lemon zest. Cook for 2 minutes, stirring constantly. Add water and let mixture simmer for 1 minute. Add lemon juice, continuing to let mixture simmer, stirring occasionally. Add Milk and bring to a boil, stirring constantly.
  3. Once mixture has thickened into a sauce, mix with pasta and Parmesan cheese.
  4. Rotini

Pasta Shells With Broccoli

  • Serves: 4
  • 200 g Broccoli
  • 200 g Pasta Shells
  • 1 EL Olive Oil
  • 1 EL Butter
  • 2 Cloves Garlic
  • Salt, pepper
  1. Chop broccoli and finely chop garlic. Steam cook Broccoli and set aside.
  2. Boil pasta shells in salted boiling water.
  3. Heat butter and olive oil in a saucepan. Add broccoli and garlic, cooking for 4 or 5 minutes. Stir well. Mix in pasta, salt, and pepper. Serve immediately.
  4. Pasta Shells

White Linguini

  • Serves: 8
  • 500 g Linguini
  • 1 head Cauliflower
  • 2 EL Butter
  • 6 Cloves Garlic (dried)
  • Salt, Pepper
  • .25 TL Oregano
  1. Boil Linguini in salted water. Chop cauliflower and finely chop 4 garlic cloves. Push the remaining 2 garlic cloves through a garlic press and set aside separately.
  2. Heat butter in a saucepan. Add garlic and cauliflower, browning lightly. Add Linguini and mix well. Lastly, stir in pressed garlic and add oregano. Serve immediately.
  3. Linguini

Shells With Zucchini

  • Serves: 4
  • 200 g Pasta Shells
  • 2 EL Olive Oil
  • 3 Cloves Garlic
  • 1 Whole Zucchini
  • .5 TL Oregano (dried)
  • Salt, Pepper
  • 1 EL Parsley (dried)
  1. Thinly slice zucchini. Finely chop garlic. Cook pasta in salted, boiling water.
  2. Heat Olive oil in a frying pan. Add garlic, cooking for 1 minute. Add Zucchini. Cook until browned. Mix in oregano, salt, and pepper. Add pasta until heated. Top with parsley. Serve immediately.
  3. Pasta Shells

Zucchini With Fettuccine

  • Serves: 4-6
  • 2 whole Zucchini
  • 1 EL Olive Oil
  • 1 EL Butter
  • 3 Cloves Garlic
  • 2 TL Basil (dried)
  • 350 g Fettuccine
  • 120 g Parmesan Cheese
  1. Chop Zucchini into Julienne strips and steam cook with 1 EL Water in a pot. Mince garlic.
  2. Combine oil, butter, and basil in a saucepan. Add garlic. Simmer covered for 15 minutes.
  3. Cook Fettuccine in salted, boiling water. Mix Fettuccine with basil sauce and Parmesan cheese.
  4. Fettuccini

Rotelle With Zucchini Sauce

  • Serves: 6-8
  • 200 g Rotelle
  • 1 EL Olive Oil
  • 1 Clove Garlic
  • 1 whole Onion
  • 1 Whole Zucchini
  • 475 ml Tomato Sauce
  • Salt, Pepper
  • .5 TL Oregano (dried)
  1. Chop onions and zucchini. Mince garlic. Cook rotelle in boiling salted water and drain.
  2. Heat oil in frying pan. Add garlic, zucchini, and mushrooms. Cook on medium heat until vegetables are tender. Add tomato sauce, salt, pepper, and oregano. Bring heat down to a simmer and cook for 3 minutes.
  3. Pour sauce on top of warm pasta and serve.
  4. Rotelle

Vermicelli With Stir-Fried Vegtables

  • Serves: 4
  • 2 EL Olive Oil
  • 2 Cloves Garlic
  • 2 Whole Carrots
  • 1 Whole Pepper (Green)
  • .5 Whole Cucumber
  • 1 TL Salt
  • 1 TL Ginger (dried)
  • 200 g Vermicelli
  1. Cut carrots, green pepper, and cucumber into thin strips. Mince Garlic.
  2. Heat oil in a frying pan. Add garlic and chopped vegetables. Cook for 5 minutes. Add salt. Mix in ginger.
  3. Cook vermicelli in salted, boiling water and drain. Mix vermicelli with vegetables.
  4. Vermicelli

Pasta with Vegetable Sauce

  • Serves: 4
  • 2 EL Butter
  • .5 Whole Onion
  • 2 Whole Bell Peppers (green)
  • 1 Clove Garlic
  • .5 Whole Cucumber
  • 1 Whole Tomato
  • Salt, Pepper
  • 1 Whole Bay Leaf
  • 50 g Black Olives (sliced)
  • 200 g Spaghetti
  1. Thinly slice green peppers. Mince garlic. Peel and cube cucumber. Finely chop tomato.
  2. Melt butter in saucepan. Add onion, pepper, and garlic. Cook for 3 minutes. Add cucumber and tomato. Simmer for 3-4 minutes. Add salt and pepper along with bay leaf. Cover and simmer for 15 minutes. Add olives and cook for another 3-4 minutes.
  3. While vegetables are cooking, cook spaghetti in boiling, salted water. Drain and set aside.
  4. Once sauce is finished, mix with cooked pasta and serve.
  5. Spaghetti

Homemade Tagliatelle With Spinach

  • Serves: 4
  • 220 g Flour
  • 2 Eggs
  • .5 TL Salt
  • 100 g Spinach (Frozen)
  • .5 EL Olive Oil
  • 1 EL Butter
  • 2 Cloves Garlic
  • 2 TL Salt
  • 1 Pinch Nutmeg
  • Pepper
  • 60 g Parmesan Cheese
  1. Mix together flour, eggs, and 1 TL salt. Leave to rest in a bowl, covered, for 1 hour.
  2. Finely chop garlic and heat a sauce pan with oil and butter. Add garlic, cooking until browned. Set aside.
  3. Place spinach, 1 TL salt, nutmeg and pepper in a pan and cook on medium heat for 5 minutes.
  4. Roll out dough very thin and cut into ribbon-thin strips to form into tagliatelle. In a pot with 1 TL salt, bring water to a boil. Add noodles. Cook for about 5 minutes (until noodle float).
  5. Drain pasta. Pour spinach mixture on top of noodles and sprinkle with parmesan cheese.
  6. Tagliatelle

Macaroni With Spinach

  • Serves: 6
  • 3 TL Olive Oil
  • 200 g Macaroni
  • .5 Whole Onion
  • 1 Clove Garlic
  • 2 Whole Tomatoes
  • 100 g Spinach (frozen)
  • 250 ml Broth
  • 1 TL Salt
  • .25 TL Pepper
  • 60 g Parmesan Cheese
  1. Brown macaroni in 1 TL oil until browned. Set aside.
  2. Heat 2 TL oil in a small pan. Add onion and garlic, cooking until softened. Add tomatoes, bringing heat down to a simmer. Cook for about 10 minutes, then add spinach and macaroni. Cover with broth and season with salt and pepper. Cover and simmer for 25 minutes, or until liquid is absorbed. Serve in a heated dish, sprinkled with Parmesan cheese.
  3. Macaroni

Shells and Greens

  • Serves: 3-4
  • 200 g Pasta Shells
  • 1 EL Olive Oil
  • 1 Whole Onion
  • 1 Clove Garlic
  • 100 g Spinach (frozen)
  • 3 TL Fontina Cheese
  • Pepper
  1. Finely chop onions and garlic. Cook pasta in salted, boiling water and drain.
  2. Heat olive oil in a small saucepan. Add onion and garlic, until softened. Add spinach, cooking for another 5 minutes. Mix in cheese. Season with pepper. Mix pasta with vegetable mixture. Serve immediately.
  3. Pasta Shells

Piquant Vermicelli

  • Serves: 6
  • 200 g Vermicelli
  • 2 EL Butter
  • 1 Whole Carrot
  • .25 TL Marjoram (dried)
  • 1 EL Parsley (dried)
  • Salt, Pepper
  1. Cook vermicelli in salted, boiling water. Drain and set aside. Thinly slice carrots.
  2. Melt butter in a saucepan. Add carrots, cooking on medium heat for about 5 minutes, until carrots are cooked.
  3. Mix carrots with vermicelli and herbs. Salt and pepper to taste.
  4. Vermicelli

Chinese-Style Noodles

  • Serves: 8
  • 200 g Egg Noodles
  • 2 EL Olive Oil
  • 100 g Broccoli
  • .5 Whole Onion
  • 60 g Almonds (sliced)
  • 125 ml Broth
  • 3 EL Soy Sauce
  • Salt, Pepper
  1. Chop onion and broccoli finely. Set aside. Cook noodles in salted, boiling water. Set aside.
  2. Heat oil in frying pan. Stir fry noodles for 3 minutes. Mix in almonds, onion, and broccoli. Add broth, soy sauce, and salt and pepper to taste. Cover and simmer until liquid is gone.
  3. Egg Noodles

Pasta With Onions

  • Serves: 4
  • 2 EL Butter
  • .5 Whole Onion
  • Salt, Pepper
  • 2 TL Paprika
  • 3 EL Tomato Paste
  • 250 ml Milk
  • 200 g Macaroni
  • 1 EL Parsley (dried)
  • 60 g Parmesan Cheese
  1. Melt butter in saucepan. Add onions and cook for 3 minutes. Season with salt and pepper. Add paprika. Mix in tomato paste and milk. Let simmer.
  2. In the meantime, boil pasta in salted, boiling water. Set aside.
  3. Once pasta is ready, mix vegetables with pasta. Sprinkle with parsley and Parmesan cheese.
  4. Macaroni

Twists with Sesame Sauce

  • Serves: 4
  • 200 g Pasta Twirls
  • 2 EL Olive Oil
  • .5 Whole Onion
  • 3 Cloves Garlic
  • 1 cup Sour Cream
  • 1 TL Basil (dried)
  • 5 EL Sesame Seeds
  1. Cook twirls in salted, boiling water. Drain and set aside.
  2. Heat oil in saucepan. Add onions and cook for about 2 minutes. Add sour cream, stirring constantly. Add basil and sesame seeds. Mix in pasta.
  3. Pasta Twirls

Tagliatelle with Tomatoes

  • Serves: 4
  • 2 EL Butter
  • .5 Whole Onion
  • 100 g Broccoli
  • 100 g Tomatoes
  • 2 Cloves Garlic
  • Salt, Pepper
  • .125 TL Sugar
  • 200 g Tagliatelle
  • 1 TL Sage (dried)
  • 60 g Parmesan Cheese (grated)
  1. Finely chop broccoli, onion, tomatoes and garlic. Keep everything in separate bowls.
  2. Heat butter in frying pan. Add onion and cook for about 2 minutes. Add garlic and broccoli. Cook for 10 minutes on low heat, stirring occasionally. Add tomatoes and then add salt and pepper to taste, along with sugar.
  3. Cook tagliatelle in salted, boiling water. Drain and set aside. Mix pasta with vegetable mixture. Sprinkle with sage and Parmesan cheese.
  4. Tagliatelle

Green Noodles with Tomatoes

  • Serves: 8
  • 360 g Green Noodles
  • 2 EL Olive Oil
  • 200 g Tomatoes
  • 1 TL Salt
  • .125 TL Sugar
  • .125 TL Pepper
  • 1 TL Basil (dried)
  • 60 g Parmesan Cheese (grated)
  1. Finely chop tomatoes. Cook noodles in salted, boiling water. Drain and set aside.
  2. Heat oil in frying pan. Add tomatoes, salt, sugar, pepper, and basil. Simmer for 5 minutes, until tomatoes are fully cooked.
  3. Pour tomato sauce over noodles. Sprinkle with Parmesan.
  4. Green Noodles

Fettuccine with Lesco (Hungarian Ratatouille)

  • Serves: 4
  • 1 EL Olive Oil
  • .5 Whole Onion
  • 1 Whole Pepper (Yellow)
  • 100 g Tomatoes
  • 1 Whole Green Chili Pepper
  • 200 g Fettuccine
  • 60 g Parmesan (grated)
  1. Finely chop onions and tomatoes. Cut chili pepper into thin, narrow rings.
  2. Heat oil in frying pan. Cook onions for 2 minutes. Add peppers, tomatoes and chili. Cook over low heat for 15 minutes.
  3. Cook fettuccine in salted, boiling water. Drain and set aside. Mix with vegetables and sprinkle with Parmesan cheese.
  4. Fettuccine

Spaetzle Noodles

  • Serves: 4
  • 378 g Flour
  • 1 TL Salt
  • .25 TL Nutmeg
  • 4 Whole Eggs
  • 125 ml Water
  • 2 EL Butter
  1. Mix flour, salt, and nutmeg together in a bowl. Lightly beat eggs and add to mixture along with half of the water used for the recipe. Add enough water to make the dough sticky, yet stiff.
  2. Chop the dough into tiny pieces and then boil noodles in salted water. Cook noodles until they float. Drain noodles.
  3. Melt butter in a non-stick frying pan. Lightly brown noodles and serve.
  4. Homemade

Spaetzle with Grated Parmesan Cheese

  • Serves: 4
  • 315 g Flour
  • 125 ml Water
  • 2 Eggs
  • 2.5 TL Salt
  • 2 EL Butter
  • .5 Whole Onion
  • 60 g Parmesan Cheese (grated)
  1. Mix flour, water, eggs, and .5 TL salt together in a bowl. Mix to form a soft dough that is firm, but not too stiff. Add more water if the dough is very stiff, or more flour if the dough is too watery.
  2. Cut dough into long strands or run dough through a spaetzle maker in salted, boiling water. Spaetzle are finished cooking when they float. Drain and set aside.
  3. Cut onion into rings. Melt butter in frying pan and cook onion rings until lightly browned. Use as garnish with spaetzle. Sprinkle cheese on top.
  4. Homemade