"Pastia is what Italians make at Easter." — Connie Malagrino
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thin egg noodles, cooked and drained
1 1/2 cups
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!!!
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!
This recipe was easy to make and tasted great! The only problem was that it did not cook in the time suggested by the recipe. It was still completely raw and jiggly. I had to add another 20 minutes of cooking time. I don't know if it was my oven or not. I made sure it was preheated, but it still took nearly two hours.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 169
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