Food Lovers, this is a tough one..please help though?

Question

my italian nonna used to make this dish called ''pastati pie'' idk if thats even the proper name (shes passed away),,but it was a delicious dish, i know it was made with ''pasta thats shaped like spaghetti but has a hole in the center.and is baked with raisins,& egg to hold together with a litttle seasoning(my mouth is already watering just thinking about it??? i know its hard but ive looked for a long time now and i cant find any recipes for this so if anyone out there can help bring my nonna back hahaa i would be so gratefull,i miss her and this dish??

Answer 1

This may be it:

Sweet Italian Pasta Pie:

Ingredients:

2 cups cooked and drained pasta (spaghetti works well)
1 egg beaten
1 cup sugar (to taste)
1 tsp good vanilla extract
pinch of freshly grated nutmeg
1 cup raisins, soaked in a little red wine or brandy
1 cup ground almonds (almond meal, almond flour...)
1/2 cup all purpose flour
1/2 stick unsalted butter, melted
finely grated zest of 1/2 lemon

METHOD:

In mixing bowl, combine the ground almonds with 1/2 cup of sugar and the flour. Slowly add the melted butter to form a "paste" and press into the bottom of a baking dish.

In a large pot, boil salted water and cook the spaghetti until al dente and then 1 minute more. Drain well but do not rinse.

Combine with warm spaghetti the raisins, nutmeg, lemon zest, vanilla, the rest of the sugar and the beaten egg. Mix well and transfer to the baking dish. Press the spaghetti firmly into the pan.

Cover with foil and bake for 30-35 minutes at 375 deg F.
Remove the foil and bake another 10 minutes or so until just lightly browned. Let rest for 15-20 minutes before serving.
You can sprinkle with powdered sugar also.

Answer 2

I hope this is the dish you are searching for:

Make Ahead Noodle Kugel

This flavorful and simple recipe is perfect for Passover when you use Passover noodles.
INGREDIENTS:

* 1 12-oz. pkg. Passover noodles (wide noodles work the best)
* 4 large eggs
* 3/4 cup sugar
* 3 cups milk
* 1-1/2 cups ricotta cheese
* 1/2 cup golden raisins
* cinnamon sugar

PREPARATION:
Grease a 9 x 13 inch pan. Arrange the dry noodles in the pan. Gently stir the raisins into the noodles to distribute them. In a large bowl, combine the eggs, sugar, milk and ricotta cheese. Pour over the noodles.
Cover with plastic wrap and refrigerate overnight. Check every so often to make sure all the noodles are immersed in the liquid. Preheat oven to 350 degrees. Uncover the kugel and sprinkle the top generously with cinnamon sugar. Cover with foil. Bake 35 minutes. Uncover, and bake another 40 minutes, until firm in the center, puffed and browned a little on the top. Serve hot, or at room temperature. Leftovers reheat wonderfully in the microwave

Good luck!And pls try to make yourself happy even though you might not be with your nonna I'm sure she would be happy if she see you happy so......................................
SMILE!!!!!!:)

Answer 3

I think this sounds a lot like Kugel, for which I found this recipe. It's probably not quite the same, but I bet it's very similar. Was she from Northern Italy?

To make it closer to Nonna, use the pasta you like (it's not so important which), maybe use cream cheese or ricotta instead of cottage cheese, cut the pineapple, double the raisins. Good luck

KUGEL

1 lb. noodles (wide)
32 oz. Cottage cheese
2 eggs
15 1/2 oz. pineapple
8 oz. sour cream (use half)
1 c. raisins
2 tbsp. spoon butter
1 tbsp. sugar or Sweet & Low

Preheat oven to 350 degrees. Cook noodles until 3/4 done; drain and in same pot mix butter. Add Cottage cheese; mix well sour cream, raisins, 2 eggs (beaten), pineapples, sugar or Sweet & Low; mix well. Butter baking pan thoroughly. Place kugel evenly and sprinkle cinnamon over top before entered into oven, and bake until golden brown.

Answer 4

This sounds alot like a dish my family made but with egg noodles. I don't remember the name of it though! It was served as either a sweet side dish or dessert. I remember the raisins and something did hold it together. If I remember..I'll post back.

EDITED TO ADD: It was called Noodle Pudding. There are variations of it. Every family does it their own special way.

Answer 5

Crust:
1 1/2 pounds ground beef
1/4 cup chopped fresh parsley leaves
1 cup bread crumbs
1 small onion, chopped
3 large eggs
1/2 cup Parmesan
1/2 teaspoon salt
1/4 teaspoon pepper

Filling:
5 cups cooked tubetti pasta (tiny tubes or baby shells work best)
1/2 pound shredded mozzarella
1/2 pound shredded provolone
3/4 cup grated Parmesan, plus extra for garnish

2 cups tomato basil sauce, recipe follows

Crust:
Mix crust ingredients gently to combine. Do not over mix. Put mixture into a lightly greased 10-inch pie plate. Shape meat to form a 1-inch thick crust.

Filling:
Preheat the oven to 350 degrees F.

Mix filling ingredients and scoop into meat crust.
Bake for 1 1/2 hours. Let pie cool for 15 minutes before cutting into 8 pie slices. Top each slice with Tomato Basil Sauce and sprinkle with a little Parmesan.

Tomato Basil Sauce:
1/3 cup olive oil
4 cloves minced garlic
1/2 teaspoon crushed red pepper flakes
56 ounces canned tomatoes
24 ounces tomato paste
56 ounces water
1 1/2 tablespoons salt
1 teaspoon black ground pepper
3/4 cup sugar
1 cup fresh whole basil leaves
1 (2-ounce) chunk Romano cheese

In large pot, cook garlic and red pepper flakes in oil on low heat for 3 to 5 minutes only. Add tomatoes, paste, water, all seasonings, and fresh basil. Bring to a boil and then reduce to low heat. Add the chunk of Romano cheese. Cook for 2 1/2 to 3 hours stirring often.

Answer 6

between those 2 selections, spaghetti, particularly whilst FRESHLY created from oil, flour, egg, hand kneaded and then formed with a device, dropped into boiling water for greater or less 2 minutes till al dente and served with purely a dollop of tomato sauce... perfecto!!!!! yet my standard Italian dish is fairly trouble-free: Linguini Al'olio... clean linguini tossed in first chilly pressed greater virgin olive oil, clean garlic and purple pepper, with a hard of freshly grated parmigiana reggiano. impressive!!!!!!!!!!!! infrequently on the menu in a cafe, yet any Italian chef will whip it up for you precise away. And it is basic to practice at abode. happy ingesting!

Answer 7

Have you tried checking the FOOD NETWORK under the chef Mario Vitale? He's Italian, and he's always preparing wonderful authentic italian meals and desserts.
I hope you can find what you're looking for.....it sounds delicious!

Answer 8

The type of pasta that you are looking for is called "pastina," but although I don't have a similar recipe it sounds like a custard pudding made with pastina instead of rice (or like a rice pie made with the pastina.)

nonnie

Answer 9

Just search it on www.google.com and you will get good results for the same.