Pasta with Milk

حسين الأشرافChef

Ingredjenti

• 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
• Vanilja
  0.5 teaspoon
• Amido tal-qamħ
  8 tablespoon

Passi

1. 1

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

   Għodda meħtieġa:

   Kazzola

   10 min
2. 2

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

   Għodda meħtieġa:

   Kazzola

   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.

   Għodda meħtieġa:

   Kazzola

   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.

   Għodda meħtieġa:

   Kazzola

   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.

   Għodda meħtieġa:

   Tazza

   Forn

   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.

   Għodda meħtieġa:

   Forn

   10 min

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Vaniljagħal kull 100g

Enerġija288 kcal

Proteini0.1 g

Xaħam Totali0.1 g

Karboidrati12.65 g

Amido tal-qamħgħal kull 100g

Enerġija381 kcal

Proteini0.3 g

Xaħam Totali0.1 g

Karboidrati91.6 g

Fibri Dietetiċi0.9 g

Zokkor Totali0.3 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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