About this recipe:This sweet white cheese and egg pasta bake is a favourite in Jewish cooking, often served as either a side dish or after for Passover and other traditional festive or Sabbath meals. This delectably creamy recipe uses cream cheese, creamed cottage cheese AND soured cream for an especially blessed and beautiful texture and taste.
225g pappardelle (wide egg pasta)
85g butter, sliced
6 eggs, separated
100g caster sugar
170g cream cheese, softened
4 tablespoons soured cream
450g cottage cheese, creamed
1 pinch salt
55g butter, melted
4 tablespoons caster sugar
5 tablespoons digestive biscuit crumbs
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking dish.
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter.
In a medium bowl beat egg yolks with 100g sugar and cream cheese; stir into pasta and add soured cream, cottage cheese and salt. Beat egg whites until stiff and fold into mixture; transfer mixture to prepared dish.
In a small bowl combine melted butter, 4 tablespoons sugar and digestive biscuit crumbs. Sprinkle over pasta mixture.