Creamy Baked Egg Noodle Pudding

    (13)
    1 hour 30 min

    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.


    8 people made this

    Ingredients
    Serves: 20 

    • 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

    Method
    Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

    1. Preheat oven to 150 C / Gas 2.
    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.

    Ingredients

    Anise extract can be purchased online.

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    Reviews & ratings
    Average global rating:
    (13)

    Reviews in English (9)

    by
    45

    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)

    by
    39

    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)

    by
    24

    Nice.  -  13 Apr 2005  (Review from Allrecipes US | Canada)

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