Creamy Baked Egg Noodle Pudding

    Creamy Baked Egg Noodle Pudding


    8 people made this

    About this recipe: 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.

    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

    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.


    Anise extract can be purchased online.

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