Pastia is a staple Italian dish during Easter. It’s a classic dessert that everyone in the family loves!
- 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
- Preheat oven to 350ºF.
- Boil the egg noodles and then rinse quickly with cold water to cool.
- 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.
- Spread the noodles out in a well-greased baking pan and pour the liquid evenly over the noodles.
- Bake 1 to 1 ½ hours and then move from the oven. Cool and refrigerate to set.
- That’s it! Slice your traditional pastia and happily serve.
Pastia Con Ricotta
This one is a little heavier dish with ricotta.
- 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
- Preheat the oven to 350ºF.
- 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.
- 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.
- You made it! Serve and enjoy every slice of your pastia con ricotta.
Note: Cinnamon, almond or cardamom can be substituted for the anise.