The Definitive Eggnog Recipe You Need for the Holidays
Pasta Pie Recipe
Total Time: 3 hours (45 minutes active)
Yield: 6-8 servings
- 12 tablespoons (1½ sticks) unsalted butter
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup ice-cold water
- 1½ teaspoons white vinegar
- 8 ounces uncooked pasta
- 1 cup whole milk
- 1 cup heavy cream
- 1 large egg
- 2 large egg yolks
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 ounces sliced prosciutto
- 12 ounces (3 cups) shredded Gruyere cheese
- 2 ounces (1/2 cup) grated Parmesan cheese
- Cut butter into 3/4-inch cubes, wrap in plastic wrap, and freeze for at least 30 minutes. Place the flour and salt in a gallon-size freezer bag and freeze for at least 30 minutes.
- Place flour mixture in a food processor and pulse for a few seconds to combine. Add butter and pulse until the butter is pea-sized. Add ice water and vinegar and pulse 6 times (the dough will look shaggy). Transfer dough into the gallon-size freezer bag and knead it from the outside of the bag using the heel of your hand. The dough will come together into a ball. Flatten it into a 2-inch-thick disc with smooth edges. Transfer to plastic wrap and refrigerate for at least 1 hour, or overnight.
- Let the chilled dough sit at room temperature for 10 minutes to soften slightly. Lightly flour the countertop and roll out the dough until it’s 14 inches in diameter and about 1/8-inch thick. After every few passes with the rolling pin, lift the dough (re-flour only if it's sticking) and give it a quarter turn before rolling again.
- Gently transfer the dough to a 9-inch pie plate by folding it in half and unfolding it into the dish. Line the sides of the pan without stretching the dough. Trim the overhanging dough to 1 inch from the edge of the pan. Tuck the overhang under itself so that it rests on the edge of the plate. To crimp the edge, have one hand on the inside of the edge, and one hand on the outside, and use the index finger of the inside hand to push the dough between the thumb and index finger of the outside hand to form a U shape. Repeat around the edge of the pie plate. Prick the sides and bottom of the crust all over with a fork. Refrigerate while you make the filling.
- Preheat the oven to 325℉.
- Bring a large pot of salted water to boil. Add pasta and undercook it by 2 minutes (according to package instructions for al dente). Drain and run under cold water. Spray the noodles lightly with cooking oil to prevent sticking.
- In a large bowl, whisk together the milk, cream, egg, egg yolks, salt, and pepper.
- Remove the crust from the refrigerator and line the bottom with half the prosciutto. Top with half the Gruyere and half the Parmesan. Layer half the noodles next, followed by the rest of the cheeses. Finish with remaining pasta and prosciutto. Pour the custard over everything, filling the pie crust to the brim.
- Bake for 40-45 minutes, or until the custard is set. Once the crust is brown, cover the edge with foil to prevent burning.
- Let cool on a wire rack for 30 minutes before cutting into slices.