How to make a Traditional Pastia

Pastia is a staple Italian dish during Easter. It’s a classic dessert that everyone in the family loves!

INGREDIENTS:

• ½ lb. thin egg noodles
• 2 ¾ cups milk
• ½ tsp vanilla
• 6 eggs
• ½ stick butter
• 2 ½ cups sugar
• 1 ¼ tsp crushed cinnamon
• pinch of nutmeg

METHOD:

1. Preheat oven to 350ºF.
2. Boil the egg noodles and then rinse quickly with cold water to cool. 
3. Put the ½ stick of butter in the noodles and mix in the ¾ cup milk. In a separate bowl, mix the remaining 2 cups of milk with the eggs, cinnamon, nutmeg, sugar and vanilla.
4. Spread the noodles out in a well-greased baking pan and pour the liquid evenly over the noodles.
5. Bake 1 to 1 ½ hours and then move from the oven. Cool and refrigerate to set.
6. That’s it! Slice your traditional pastia and happily serve.

Pastia Con Ricotta

This one is a little heavier dish with ricotta.

INGREDIENTS:

• 1 lb. thin egg noodles – cooked
• 8 oz. whole milk ricotta – drained
• 1 pint heavy cream
• 12 eggs
• 1 quart milk
• 3 tbsp. vanilla extract
• ½ cup butter
• 1 ½ cups sugar
• 1 oz. anise extract – optional

METHOD:

1. Preheat the oven to 350ºF.
2. In a large mixing bowl, combine the noodles, butter, sugar, milk cream, anise (if using) vanilla, eggs and ricotta. Mix well and spoon into a 9 x 13-inch glass baking dish. 
3. Bake for 1 ¼ hours until the top is golden and when a knife inserted in the center comes out clean. Cool and then set in refrigerator to set.
4. You made it! Serve and enjoy every slice of your pastia con ricotta.

Note: Cinnamon, almond or cardamom can be substituted for the anise.

Buon Mangiata!