Noodle Kugel

Preparation time: 20 minutes
Cooking time: 1 hour
Serves: 8

400g egg pappardelle
150g cultured unsalted butter
8 eggs
¾ cup caster sugar
500g cottage cheese
300g sour cream
1 Tbsp orange blossom water
2 tsp natural vanilla extract
1 tsp ground cinnamon
1 tsp ground cardamom

METHOD

1 Preheat oven to 180°C. Cook the pasta in a large saucepan of rapidly-boiling salted water until al dente, then drain thoroughly. While hot, mix with 50g butter and set aside.

2 Melt the remaining butter, then set aside to cool. Combine the eggs, sugar, cottage cheese, sour cream, orange blossom water, vanilla, cinnamon and cardamom in a large bowl and whisk until smooth. Beat in the butter.

3 Stir the pasta through the sauce, then spoon into a well-buttered 2½ L baking dish. Bake for 45-50 minutes, until golden on top. Allow to cool for 15 minutes before serving