Pasta Souffle

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One of my favourite meal as a child was Pasta Souffle. I loved it so much that at the age of 13 I decided to learn how to make it. This was my very first interaction with cooking and the first meal I made. Since then I’ve tried different ways of making it and today I’m gonna post my favourite one. First food that I learned to cook, first post on my cooking blog. Enjoy!

Ingredients

  • 800gr tagliatelle
  • 300gr anthotiro or ricotta
  • 300gr chopped bacon
  • 200gr shredded parmesan
  • 100gr chopped mushrooms

for bechamel

  • 4 tbsp butter
  • 4 tbsp flour
  • 4 cups milk
  • ½ tsp nutmeg
  • 50gr shredded kefalotiri
  • salt & pepper

Instructions

for Bechamel

  1. In a medium saucepan heat the butter under low fire until it melts.
  2. Add the flour and still until the mixture becomes smooth and cook it under medium heat until it gets a golden color.
  3. Meanwhile heat the milk in a differend pan until it starts to boil, and then add it one cup at a time on the golden mixture and stir continuously until it becomes very smooth.
  4. Cook for 10 minutes while stirring constantly and remove it from heat.
  5. Add the nutmeg, the kefalotiri and salt & pepper to your liking and stir. Leave it to cool a little.

for the Pasta Souffle

  1. Boil the tagliatelle for 6′ minutes and put them on a colander to drain the water.
  2. Butter a baking pan and put a layer of tagliatelle(not all of them) mixed with 150gr shredded parmesan.
  3. Add a layer with anthotiro mixed with the chopped bacon.
  4. Add a layer with the rest of the tagliatelle mixed with the chopped mushrooms and the rest of the shredded parmesan.
  5. Add a layer with the Bechamel.
  6. Bake in a preheated oven at 180°C  for 40′ minutes.


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