A really easy and delicious traditional family recipe, using pasta noodles, baked in a delicious sweet custard. Economical and simple to make.
I had never come across this Pastieri dish until I met Joannie.
Having looked on the internet, I can safely say this is quite a unique dish, similar to the sweet baked Jewish pudding Kugel, containing pasta, eggs, and raisins.
You may have seen something similar called ‘Sweet Noodle Kugel’. Well, this is Joannie’s family twist on the recipe!
Lovefoodies is extremely proud and honored to have this recipe shared by Joannie, as it is a very old family recipe, handed down through generations.
So let me warmly introduce to you the recipe keeper of this wonderful dish!
Recipe by Joannie Siana
Here’s what Joannie says;
I am Joannie Siana, 90 years young.
I was born in Pennsylvania, where I learned a bit of Dutch cooking and was married at 20.
A few years later my husband and I moved to New Hampshire where we started a family. I have 2 sons and a daughter.
I was widowed at age 60 after moving to California, and I enjoy cooking for friends and family.
I have just sold my home and will be moving to Texas to live with my daughter.
My Pastieri dish is a very old family recipe and was handed down to me through the generations. It has always been a family favorite and is delicious warm or cold, and great for family gatherings. I love to cook for people. I hope you all enjoy my family recipe.
⏲️ Prep time
⏲️ Baking time
👪 Serving size
4 – 6 Persons
6 x 9 inch pan (oven proof)
1/2 lb or 225 g spaghetti
6 eggs beaten
1 cup or 240 ml milk
1 cup or 200 g regular sugar
1 cup or 200 g raisins
1. Set oven to 350F, Gas 4, 180 C
Break the spaghetti into pieces, cook to al dente, rinse with cold water and drain. You don’t want the egg mixture to start cooking when you stir the spaghetti in. (scrambled eggs)
2. Mix all the ingredients together
3. Butter a 6 X 9 inch pan
**The dish in the photo is a larger one, but Joannie remade the recipe a second time using the measurements above and altered the cooking time accordingly.
She said this large dish recipe wasn’t ‘perfect’ enough!!! So please use the measurements you see here & cooking time specified.
4. Bake at 350 for 1 hour or until knife comes out clean and the top is lightly browned
Serving Suggestions : Serve warm or cold. It’s delicious either way.
- 1/2 lb or 225 g spaghetti
- 6 eggs beaten
- 1 cup or 240 ml milk
- 1 cup or 200 g regular sugar
- 1 cup or 200 g raisins
- 1 tsp vanilla
- Set oven to 350F, Gas 4, 180 C
- Break the spaghetti into pieces, cook to al dente, rinse with cold water and drain. You don't want the egg mixture to start cooking when you stir the spaghetti in. (scrambled eggs)
- Mix all the ingredients together
- Butter a 6 X 9-inch pan
- Bake at 350 for 1 hour or until a knife comes out clean and the top is lightly browned.
- Serve warm or chilled.
NOTE: The dish in the photo is a larger one, but Joannie remade the recipe a second time using the measurements above and altered the cooking time accordingly. She said this large dish recipe wasn't 'perfect' enough!!! So please use the measurements you see here & cooking time specified.
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Serving Size:4 - 6
Amount Per Serving: Calories: 380Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 189mgSodium: 98mgCarbohydrates: 74gFiber: 2gSugar: 54gProtein: 11g