BH&G Noodles

BH&G Noodles 2021

We love noodles and pasta so much, we created a whole magazine dedicated to this favorite comfort-food carb. Our newest Better Homes & Gardens Noodles magazine is brimming with more than 80 recipes looking at noodles from every angle and starring dishes on a global scale, from countries like Italy, Germany, Hungary, America, and the expanse of Asia and its signature dishes. There are pasta salads, cheesy pastas, even healthy noodle dishes (plus zoodles—veggie noodles!) so you can love the pasta without letting it weigh you down. And for those DIYers out there, we’ll show you how to make egg noodles and pasta from scratch—so delicious!—and even a gluten-free version that is just like the real deal. And for when you’ve got a busy week ahead of you, we have a whole section of quick noodle and pasta dishes that will get dinner on the table in just a few minutes of assembly. Here’s to the most versatile carb in the world—enjoy!

United States
Meredith Corporation


2 分鐘
noodles & pasta

*NOTE Cellophane noodles—also known as glass noodles—can be made from a variety of starches, but when cooked, they all become translucent.…

5 分鐘
diy pasta

HOMEMADE PASTA START TO FINISH 1 hour 2⅓ cups all-purpose flour½ tsp. salt2 eggs, lightly beaten⅓ cup water1 tsp. olive oil 1. In a large bowl stir together 2 cups of the flour and the salt; make a well in center. In a small bowl combine eggs, the water, and oil. Add egg mixture to flour mixture; stir to combine. 2. Sprinkle a kneading surface with remaining ⅓ cup flour. Knead dough until smooth and elastic (8 to 10 minutes). Cover; let rest 10 minutes. Divide dough into four portions. 3. On a lightly floured surface, roll each portion into a 12-inch square about 1/16 inch thick (dough is thin enough when you lift it and can start to see your hands underneath). Lightly dust both sides of dough square with additional flour. Let stand,…

8 分鐘

TAHINI-GINGER NOODLE SAUCE START TO FINISH 15 minutes ¼ cup tahini (sesame seed paste) (info, p. 42) ¼ cup water 2 Tbsp. lemon juice 1 Tbsp. grated fresh ginger 1 tsp. honey ¼ tsp. kosher salt Chopped toasted almonds and/or fresh mint leaves (optional) 1. In a small bowl stir together first six ingredients (through salt). 2. To serve, drizzle 2 to 3 Tbsp. sauce over every 1 cup hot cooked noodles. If desired, top with almonds and/or mint. Makes ⅔ cup sauce. PER 2 TBSP. 78 cal., 6 g fat (1 g sat. fat), 0 mg chol., 61 mg sodium, 4 g carb., 1 g fiber, 1 g sugars, 2 g pro. *MAKE AHEAD Look for the make-ahead icon for recipes you can prep during busy weeks. Store sauce in an airtight container in the…

3 分鐘
how to cook bolognese

BOLOGNESE PREP 50 minutes COOK 3 hours 30 minutes 2 Tbsp. butter1 Tbsp. olive oil4 oz. pancetta, chopped1 cup chopped onion1 cup chopped carrots1 cup chopped fennel stems (not the bulb)2 lb. ground beef1 lb. ground pork½ tsp. kosher salt½ tsp. black pepper2 cups dry white wine1½ cups whole milk⅛ tsp. ground nutmeg1 28-oz. can whole tomatoes, undrained and cut up1 1- to 2-inch Parmesan cheese rind Hot cooked pasta 1. In a 4-qt. Dutch oven heat butter and oil over medium-high. Add pancetta; cook 8 minutes or until starting to brown, stirring occasionally. Reduce heat to medium. Add onion; cook and stir 5 minutes or until translucent. Add carrots and fennel; cook and stir 2 minutes more. 2. Add ground beef and pork to Dutch oven. Sprinkle with salt and pepper. Using a…

8 分鐘
noodle soups

RAMEN NOODLE BOWL START TO FINISH 45 minutes 2 3-oz. pkg. ramen noodles (discard seasoning packets)1 lb. pork tenderloin or boneless beef sirloin steak, trimmed and cut into bite-size strips Salt and black pepper2 Tbsp. vegetable oil½ cup sliced green onions2 Tbsp. minced fresh ginger3 cloves garlic, minced3 cups chopped or sliced fresh vegetables (tip, below left)1 32-oz. carton reduced-sodium chicken, beef, or vegetable broth2 Tbsp. reduced-sodium soy sauce2 Tbsp. rice vinegar1 Tbsp. sriracha sauce (optional)1 Flavoring option Toppers (optional) 1. Cook noodles according to package directions; drain. Rinse with cold water; drain and cool. 2. Meanwhile, sprinkle meat with salt and pepper. In a 6-qt. Dutch oven heat 1 Tbsp. of the oil over medium-high. Add meat; cook and stir 2 to 4 minutes or until slightly pink in center. Remove from Dutch…

3 分鐘
cup of noodles

HOMEMADE CUP OF NOODLES PREP 20 minutes STAND 15 minutes 3 tsp. Stock Base Flavor Boost Protein1½ cups Cooked Noodles (about 4 oz. uncooked)1½ cups Vegetables 1. Divide Stock Base and Flavor Boost among three microwavable pint-size jars with lids. Layer with Protein, Cooked Noodles, and Vegetables in that order. Place lids on jars. Store in refrigerator 3 to 5 days. 2. Tote in a lunch bag with a freezer pack. Before heating, let stand at room temperature 10 minutes or run warm water over jar for a minute or so to warm slightly. Nearly fill jar with water (about 1¼ cups water) and microwave, uncovered, 2 minutes. Let stand 5 minutes. Stir to combine. Makes 3 servings (2 cups each). Add what’s in your fridge—leftover meat, noodles, and veg! LET IT STAND To prevent a glass jar…