Vermicelli in Timballini

Moulds of thin pasta

Preparation info
  • Makes 6 small moulds: serves


    as a first course
    • Difficulty


Appears in
Pasta Italian Style

By Patricia Lousada

Published 1991

  • About

This is a very pretty way of presenting pasta and one that can be made in advance. It is a lovely surprise when you break open the appetising toasted moulds and find them full of creamy cheese, ham and pasta. Individual small moulds make a decorative first course but you could make one large mould and serve it for lunch.



Prepare six moulds of approx. 6 fl oz (175 ml) capacity by buttering thickly and coating the inside surface with some of the breadcrumbs. Make the béchamel sauce and dot with butter or cover with cling fil