Many successful recipe, pasta cream caramel. More delicious is as cool in the refrigerator. Good appetite!

Very tasty! Will be doing no way! :)

This dessert do it with homemade noodles. I guess also with pasta so tasty.

I make them like first Fry pre pasta, milk and brew

gold, can you explain in more detail how they fry Tez pasta, not wanting to say that they do with raw milk? Please, give your recipe. Photos and 2 are you beautiful.

October Fry the pasta with a little oil until golden, taking pozaparzhat inundate them with warm water and let them boil. Already cooked pasta mixture with milk (not cooked in advance) and put them in a baking pan, as the bottom is already finished caramelized sugar and bake. That's it! :)

I do not, however, Perm! Oil should I put? And because I did not know I put 1/4 in milk!

In the recipe is not mentioned anywhere oil, why should be put? The recipe is described clearly enough.

Charita, recipe pasta is boiled in salted water with oil, enough to not stick, so it is then added oil. In such recipes, pasta just boiled them in salted water and add after draining oil to prevent sticking. We in Bulgaria not boil the pasta al dente and to Braising, and therefore puts fat to not clump together pasta. You can add a little butter on top for a rich taste.

Hello, and thanks for the comments! Pasta were very tasty and I received congratulations from all at home. Now not reveal the secret of my preparation / improvisation!
First pasta once cooked eject water and wash them with boiling water. So do whenever brew macaroni, spaghetti, etc. harbor. like. Oil said, however, put 1/4 in milk and so did more oil. Then'd got everything together and poured it into the baking pan. Baking took 50 minutes to about 190 degrees.

Mary, I do not understand why you're doing so with pasta? I've heard of delusions in which some throwing cold water, others put oil in the water, but to pour over boiling water was not heard. What is the meaning of this?

To avoid sticking to the pasta should be cooked in a lot of water, which in addition must be completely quite boiling. Thus, the paste was sealed and the probability of adhesion is smaller. At the beginning of cooking is well to mix. When the water is very becomes significantly easier. Fat in cooking not put. And this with pouring boiling water really makes no sense at most to squash more.

Vanya, thank you for the reply, although I brew paste at least 4-5 times a week and that of about 17 years :) I know how to boil and wondering just hot water.

Hello! I just want to write a few lines, why always lave pasta in boiling water. Years ago, as I lived in England for 2 years. I was *lucky* to work as a waitress in a golf club. So from there I saw pastes, rice, etc. always finally bathing them with boiling water, because after this manipulation they remain alive, I understand what I mean. So stay with me always practice even as do most ordinary macaroni watering them with boiling water to make heme a delicious, yet better looking! Try it and you! Also from there I saw once boiled eggs put them for 15 min on ice and then peel them.

I think it all depends on whether you will cook the pasta al dente or is boiled. Boiling pasta for the Italians is an art. Their idea is not boil - from going starch in the water and remain on the surface of the paste to allow the sauce to adhere to the paste and can not slide thereon. Why should the water is boiling and more, and even in putting the pasta, it should continue to boil. Also, never put grease, because the paste becomes slippery, and the main of them is to keep the sauce over the pasta by the starch. If you wash with any water - starch is washed away, the same goes for fat. What until now their true for al dente. In the case of this recipe I do not think the pasta is cooked al dente. If so would be specifically mentioned. Simply boiled in which more starch goes into the water and this helps sticking them after removing from the boiling water, which is prevented by fat. The ideas of others are welcome.

I think pasta should be al dente cooked, provided that undergo additional heat treatment.

How much oil should be put?

generally did not have oil. 100 g pasta is considered one liter of water and about 6 to 10 g of salt (1 medium to very full teaspoon)