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    Cinnamon Pasta with Custard Sauce


    Source of Recipe


    Popiel Pasta Maker cookbook

    List of Ingredients




    1 1/2 cups flour
    2 teaspoons powder sugar
    2 teaspoons ground cinnamon
    2 large eggs
    melted butter for tossing with pasta

    SAUCE:
    1 vanilla beans
    2 1/2 cups milk
    6 egg yolks
    1/3 cup superfine sugar

    Recipe



    Sift flour and powdered sugar and cinnamon before adding eggs. Roll out thinly and cut into tagliatelle. Spread out on clean lightly floured dish towel to dry. For custard, split the vanilla bean and scrape out seeds into saucepan. Add the pod itself with the milk and slowly bring to a boil. Take pan off heat and allow to infuse for 10 minutes, then strain to remove vanilla bean and seeds.

    Whisk egg yolks and sugar together in medium bowl until pale and creamy. Slowly stir in the strained milk, then return to pan. Cook on low heat, stirring, until thickens slightly. Do not boil or custard will curdle. Strain and keep warm. Drop pasta into boiling salted water and cook till al dente. Strain and toss with butter. Serve with custard poured over top of pasta. Dust with some cinnamon.

 

 

 

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