John Myers
Ingredients for 4 servings:
- 250 g pasta (e.g. spirelli or other pasta of your choice)
- 650 ml milk
- 1 pinch of salt
- 3 eggs
- 100 g flour or spelt flour
- ½ pack of baking powder
- Butter or margarine for the mold
- Breadcrumbs for the form
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 30 minutes
Grandma’s pasta dish
Cook the noodles in the milk with salt until tender. It’s best to cook for a little longer and not at too high a temperature so the milk doesn’t burn. In the meantime, whisk the eggs in a bowl, mix the flour with the baking powder, and stir into the eggs. Grease a double boiler and dust with breadcrumbs. Fold the milk noodles into the batter, mix, and pour into the double boiler. Close the double boiler and place in a large pot filled with water. Cover and cook on the stovetop for about 1 hour at medium temperature (about 180°C). In North Frisia, this is traditionally served with cherry sauce or fruit compote. Tips: I like to make double the batch. In the evening, I slice the leftovers and fry them briefly in a pan. Tastes great, even with sugar or chocolate spread.
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