Almond Pasta Pudding

    1 hour 30 minutes

    This is a traditional Italian pudding served at Easter known as 'pastia.' It is very good and also very easy to make.

    16 people made this

    Serves: 20 

    • 250g vermicelli pasta, cooked and drained
    • 125g butter
    • 1 1/2 cups (330g) white sugar
    • 1 litre milk
    • 400g thickened cream
    • 30ml almond essence
    • 60ml vanilla essence
    • 12 eggs
    • 250g ricotta cheese

    Preparation:15min  ›  Cook:1hour15min  ›  Ready in:1hour30min 

    1. Preheat oven to 150 degrees C.
    2. In large mixing bowl, combine pasta, butter, sugar, milk, cream, almond essence, vanilla essence, eggs and ricotta. Spoon into 20x30cm baking dish and bake for 1 1/4 hours until golden and knife inserted in centre comes out clean. Cool and serve.

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    Reviews in English (10)


    Traditionally served at Easter and my favorite Italian dessert! This recipe is a wonderful custard like pie with no crust. To make it easier I boil the noodles (break them up into pieces about 1 inch in length before cooking), drain and put them back in the hot pot with 1/4 c. butter (I cut back from the noted 1/2 c.) and stir till the butter is melted and has coated all the noodles. Then I turn the noodles into the baking pan. I mix the ricotta (which is 1 cup) with the sugar, eggs and vanilla till mixed well then add the milk and cream. I do not use the anise. Pour the liquid over the noodles and bake. I always have some liquid left. The pan is filled to the top making it impossible to fill on the counter and carry to the oven so fill the pan (use a sturdy pan) enough then place in oven on rack and finish filling there. Chill well (overnight is best) before serving. Delicious cold with a sprinkle of cinnamon!!!  -  31 Mar 2009  (Review from Allrecipes USA and Canada)


    I've made this on the holidays for family dinners. Since I dont care much for anise flavor i substituted by using cinnamon extract, it turned out AMAZING!  -  29 Jun 2006  (Review from Allrecipes USA and Canada)


    Nice.  -  13 Apr 2005  (Review from Allrecipes USA and Canada)