Pastiçe
Pastiçe·(pah-STEE-cheh)
Tavë: The Sunday Centerpiece
If there is one aroma that teleports a first-generation Albanian-American straight back to childhood, it is the smell of salty cheese and pasta turning golden brown in a hot oven. Born from periods of deep scarcity, Pastiçe is the ultimate expression of resourcefulness—stripping away the heavy meat sauces of neighboring countries and making magic out of milk, eggs, and a tangy abundance of feta. It sidesteps the Hollywood glow-up; there’s no cheddar, no artisanal breadcrumbs. Just a clever grandmother’s trick of a quick micro-roux that guarantees a velvety custard wrapping every noodle. It’s a spectacular Sunday centerpiece that is wonderfully, miraculously fast enough to pull off on a Tuesday night.
Ingredients
- bucatini1 lb
- unsalted butter2 tbsp
- all-purpose flour2 tbsp
- whole milk2 1/2 cup
- eggs4 large
- block feta in brine10 oz
- Parmigiano-Reggiano1/2 cup
- kosher salt1/2 tsp
- black pepper1/2 tsp
- ground nutmeg1/4 tsp
Method
- 01
Preheat the oven and generously grease your baking dish.
Preheat your oven to 375°F (190°C) and generously butter a 9x13-inch baking dish.
- 02
Boil the pasta until it is decidedly undercooked.
Bring a large pot of heavily salted water to a boil, drop in the bucatini, and cook for exactly 5 minutes less than the package instructions so it remains firm in the center. Drain well and transfer directly to your prepared baking dish.
- 03
Toast the butter and flour to build a quick micro-roux.
In a small saucepan over medium heat, melt 1 tablespoon of the butter. Whisk in the flour for 1 to 2 minutes until faintly nutty, then slowly pour in the cold milk while whisking vigorously to avoid lumps. Let it warm and slightly thicken for about 2 minutes, then remove from the heat.
- 04
Whisk the warm milk into the eggs to create the custard.
In a large bowl, whisk the eggs thoroughly. Gradually stream in the warm milk mixture, whisking constantly so the eggs don't scramble, and stir in the salt, black pepper, and nutmeg.
- 05
Crumble the feta directly into the baking dish.
Using your hands, tear the block feta into chunky pieces directly over the warm pasta, ensuring distinct pockets of saltiness survive the bake, and toss gently to distribute.
- 06
Drench the pasta in the custard and prepare for the oven.
Pour the egg and milk custard evenly over the pasta, using a fork to gently shift the noodles so the liquid coats every strand down to the bottom. Sprinkle the grated Parmigiano-Reggiano across the top and dot the surface with the remaining 1 tablespoon of butter, cut into tiny pieces.
- 07
Bake until golden brown, then let it rest.
Bake uncovered on the middle rack for 35 to 45 minutes until the custard is fully set and the top noodles are deeply golden and crispy. Let the dish rest for at least 10 to 15 minutes before serving so the custard firms up, allowing you to slice it into neat wedges.
Notes
Leftovers are a prized possession.
Store covered in the fridge. For a truly authentic experience, eat a cold slice straight from the fridge the next morning, or pan-fry a slice in a little butter for a crispy, decadent lunch.
Don't skimp on the cheese quality.
Avoid dry, pre-crumbled American feta in plastic tubs. You need high-quality block feta stored in brine, ideally Bulgarian or Greek sheep's milk, to achieve the proper melting texture and salty punch.
From Cook Albanian in America.