Why not try some of our exciting recipes. Or you can send us in your own. If we feature your recipe on our website here, you will receive the pasta or noodles used in your recipe free. So make sure to clearly send us your name, address and telephone number with your recipe to or to our correspondence address at 54 Rostrevor Avenue london N15 6LP.


Mini twists are excellent to use when preparing meals in advance or when making ready meals packed in compartment containers, as it fills spaces well. It also freezes well.

Use also in soups & you have these cute minis as an alternative to knaidlach or croutons.


Golden Sweet Lokshen Kugel

1 pkt Blue Lagoon Wide Noodles
300g sugar
100g matzomeal
1/2 cup honey
1/2 cup oil
1 tsp salt
5 eggs
2 tbsp vanilla sugar

Cook noodles, drain & rinse. Cool.
Using a fork, fold in all ingredients until well combined.
Pour into a lined container.
Bake covered at 160'c for 70 minutes.

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Deep Brown Yerushalmi Kugel

1 pkt Blue Lagoon Thin Noodles
350g sugar
1 tsp salt
1/2 tsp pepper
5 eggs
3/4 cup oil

Cook noodles, drain & rinse.
In a separate pot over a low flame, dissolve sugar in the oil
until liquid & deep brown in colour.
Add noodles and continue mixing until completely brown. Cool.
Add eggs, salt & pepper, mixing well.
Pour into a lined container. Bake covered at
160'c for 1 hour.

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Egg Pasta Mince Bake

1 pkt Blue Lagoon Egg Pasta
450g minced meat
1 onion
1 tbsp vegetable oil
1 tbsp parsley
2 tbsp ketchup
1 tbsp soy sauce
Salt & pepper to taste
2 eggs

Cook egg pasta, drain, rinse & put in a mixing bowl.
Heat oil in a deep pan & cook onion until softened.
Add meat. Cook, stirring until it begins to go brown.
Add parsley, ketchup, soy sauce, salt & pepper & 4 tbsp water.
Mix, cover & simmer for 10 mins.
Remove pan from heat & add meat mixture to egg pasta. Add 2 eggs & mix.
Pour into a greased container.
Bake covered at 180'c for 40 minutes.

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Pasta with Vegetables

By Mrs Malka Engel-Padwa. Well known author of 'Malka's Kosher Kitchen'

1 pkt Blue Lagoon Egg Pasta
1 leek
250g carrots
1 onion
2 glasses frozen peas
2 tsp soy sauce
2 tsp soup powder (chicken flavour)
salt & pepper

Finely chop onion & leek & saute in oil until slightly brown.
Grate carrots and add to pan with onion & leek.
Add a glass of water & saute 15 mins.
Put in peas and let cook slowly another +-20 mins.
Then add soy sauce, soup powder, salt & pepper.
In a separate pot, cook pasta according to time specified on the packet.
Drain and mix with vegetables.
(Can refrigerate for a few days in closed container)
Serve on it's own, or with fish or meat.

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Pasta with Cheese Sauce

By Mrs Malka Engel-Padwa. Well known author of 'Malka's Kosher Kitchen.'

1 pkt Blue Lagoon Elbow Egg Pasta
2 1/2 cups skimmed milk
2 tbls flour
50g butter in pieces
100g yellow grated cheese
salt & pepper to taste

Cook pasta according to time specified on packet.
Put in a pan, milk, flour, & butter.
Cook slowly and stir until thickened.
Remove from flame & immediately pour grated cheese into mixture & spice.
Portion macaroni onto plates and pour cheese sauce on top.
Serve immediately.

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By Malka Engel-Padwa. Well known author of 'Malka's Kosher Kitchen'

For Salad:
1 pkt Blue Lagoon Egg Pasta
400g Frozen Peas
4 carrots
1 cucumber
2-4 sour cucumbers

For Dressing:
4 Tbls Oil
4 Tbls Acid
2 Tsp Honey
1 Tsp Mustard
Salt & Pepper to taste

Cook pasta according to instructions on packet, drain.
Finely grate carrots and together with peas cook it tender
for about 10 minutes. Drain & cool. Finely cut cucumber &
sour cucumber & mix altogether. For the dressing, pour all
ingredients in a bowl. Add 4 Tbls mayonnaise & mix altogether.
TIP: Can be prepared a day before. Cover well and keep
refrigerated. Enjoy

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