Pasta with Milk

حسين الأشرافCuisinier

Ingrédients

• 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
• Vanille
  0.5 teaspoon
• Maïzena
  8 tablespoon

Mesures

1. 1

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

   Matériel requis:

   Marmite

   10 minutes
2. 2

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

   Matériel requis:

   Marmite

   5 minutes
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.

   Matériel requis:

   Marmite

   5 minutes
4. 4

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

   Matériel requis:

   Marmite

   15 minutes
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.

   Matériel requis:

   Plateau

   Four

   10 minutes
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.

   Matériel requis:

   Four

   10 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Vanillepour 100g

Énergie288 kcal

Protéines0.1 g

Lipides totaux0.1 g

Glucides12.65 g

Maïzenapour 100g

Énergie381 kcal

Protéines0.3 g

Lipides totaux0.1 g

Glucides91.6 g

Fibres alimentaires0.9 g

Sucres totaux0.3 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques