We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
Also known as pastia. It's an Italian dish, usually baked at Easter, made by slow baking a mixture of noodles, butter, sugar, milk, cream, anise, vanilla, eggs and ricotta.
10 people made this
- 225g spaghettini or thin egg noodles, cooked and drained
- 110g unsalted butter
- 300g caster sugar
- 1 litre milk
- 475ml double cream
- 25ml anise extract
- 3 tablespoons vanilla extract
- 12 eggs
- 225g ricotta cheese
MethodPrep:15min ›Cook:1hr15min ›Ready in:1hr30min
- Preheat oven to 150 C / Gas 2.
- In large mixing bowl, combine spaghettini, butter, sugar, milk, cream, anise extract, vanilla, eggs and ricotta. Spoon into 23x33cm or similar sized baking dish and bake for 1 1/4 hours, until golden and knife inserted in centre comes out clean. Cool and serve.
Anise extract can be purchased online.
Reviews & ratingsAverage global rating:(14)
Reviews in English (10)
Traditionally served at Easter and my favorite Italian dessert! This recipe is a wonderful custard like pie with no crust. To make it easier I boil the noodles (break them up into pieces about 1 inch in length before cooking), drain and put them back in the hot pot with 1/4 c. butter (I cut back from the noted 1/2 c.) and stir till the butter is melted and has coated all the noodles. Then I turn the noodles into the baking pan. I mix the ricotta (which is 1 cup) with the sugar, eggs and vanilla till mixed well then add the milk and cream. I do not use the anise. Pour the liquid over the noodles and bake. I always have some liquid left. The pan is filled to the top making it impossible to fill on the counter and carry to the oven so fill the pan (use a sturdy pan) enough then place in oven on rack and finish filling there. Chill well (overnight is best) before serving. Delicious cold with a sprinkle of cinnamon!!!-31 Mar 2009
I've made this on the holidays for family dinners. Since I dont care much for anise flavor i substituted by using cinnamon extract, it turned out AMAZING!-29 Jun 2006