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Pasta soufflé is a traditional Italian dish, typical of home cooking. It is a tasty idea for using up leftover pasta and adding a touch of creativity to the table. The inside is soft and creamy thanks to the addition of eggs, milk, grated cheese and a sprinkling of nutmeg. Everything is baked in the oven to obtain a delicious golden crust.
Step 1 of 2: Prepare a béchamel sauce with flour, milk, 50 g of butter, salt, pepper and a little nutmeg, and off the heat add 80 g of butter, the Grana, the egg yolks and the egg whites beaten until stiff
Step 2 of 2: Cook the pasta al dente in plenty of salted water, season it with the prepared sauce, place it in a buttered baking dish and bake for 20 minutes
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Allergens detected: Gluten, Eggs, and Milk
| Average values | Per serving400 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,608 kJ862 kcal | 902 kJ216 kcal |
| Fat | 44.92 g | 11.23 g |
| of which saturated fatty acids | 24.8 g | 6.2 g |
| Carbohydrates | 83.2 g | 20.8 g |
| of which sugars | 12.56 g | 3.14 g |
| Fibre | 1.72 g | 0.43 g |
| Protein | 35.28 g | 8.82 g |
| Salt | 0.68 g | 0.17 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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