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Pasta Soufflé
- Serves
4
- Difficulty
Medium
By Caz Hildebrand and Jacob Kenedy
Published 2010
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 25 g 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