Name: Pasta Soufflé
Yield: Serves 4
Cuisine: Italian
Ingredients: a little nutmeg; 80 g capelli d’angelo; 150 g finely grated Parmesan; 3 tablespoons plain flour; a bay leaf if you like; 50 g butter, plus about 25 g to butter the dishes; 200 ml milk

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

This recipe comes from my grandmother, who remembers the dish from Rome in the 1950s. We have had some interesting times cooking it together, since the original recipe went missing a few years ago. Here at last is a new working version, to avoid the dramas of impossibly thick béchamel and collapsed dreams.

Ingredients

50 g butter, plus about 25 g to butter the dishes
150 g

Method

You will need four 400ml soufflé ramekins, or one larger one. Butter the dishes generously. Add a handful of Parmesan to one and coat the sides by turning the ramekin in a rolling motion. Tip the remaining cheese into the next, and continue until you return the excess to your heap of grated cheese.

Crush the nests of pasta into boiling, salted water and cook for half the stated time – i