Recipe by Carl J. Verro
"This is a sort of Italian version of custard, made with macaroni."
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1 1/2 cups
thin egg noodles
Add less sugar.
This is pretty good. The texture was a little odd, but that was because of the pound of ricotta! Mmmmm! Also, I put the salt in the water for the noodles, because it didn't say what to do with it. I might try it in the mixture next time.
excellant! also I add dabs of ricotta cheese throughout and fruit cocktail and nutmeg before baking
This was very good. I put strawberry topping on it and made it even better.
* Percent Daily Values are based on a 2,000 calorie diet.
Pastira (Macaroni Cake)
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 42
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