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.
Anise extract can be purchased online.
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 (Review from Allrecipes US | Canada)
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 (Review from Allrecipes US | Canada)
Nice. - 13 Apr 2005 (Review from Allrecipes US | Canada)