Pasta with Milk

حسين الأشرافChef

Ingredients

• Pasta, medium size
  0.5 kilogram
• Liquid milk, hot and boiled
  2.5 kilogram
• Ghee or cream
  1 cup
• Sugar, or half a kilogram to taste
  0.8 kilogram
• Vanilla
  0.5 teaspoon
• Cornstarch
  8 tablespoon

Steps

1. 1

   Boil the pasta until it is half cooked without salt or oil, then drain it without retaining the water.

   Required Tools:

   Pot

   10 min
2. 2

   Put the milk in a pot on the heat again and add the vanilla, sugar, and ghee or cream.

   Required Tools:

   Pot

   5 min
3. 3

   Before the milk boils, add the cornstarch, dissolved, while stirring continuously until the mixture thickens, ensuring it does not stick to the bottom of the pot.

   Required Tools:

   Pot

   5 min
4. 4

   Add the pasta to the mixture in the pot and stir well for 10 to 15 minutes until the sauce resembles béchamel.

   Required Tools:

   Pot

   15 min
5. 5

   Grease a 32 cm tray with ghee, pour the mixture into it, and place it in the oven at a temperature of 180 - 200 degrees Celsius.

   Required Tools:

   Tray

   Oven

   10 min
6. 6

   Leave the tray on the lower rack of the oven until the sides brown, then move the tray to the middle rack and leave until the top browns.

   Required Tools:

   Oven

   10 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Vanillaper 100g

Energy288 kcal

Protein0.1 g

Total Fat0.1 g

Carbohydrate12.65 g

Cornstarchper 100g

Energy381 kcal

Protein0.3 g

Total Fat0.1 g

Carbohydrate91.6 g

Dietary Fiber0.9 g

Total Sugars0.3 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags