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Budino di pasta dolce di Ponza

sweet_pasta_puddingSi potrebbe anche dire che Budino di pasta dolce di Ponza e’ una delle più antiche ricette italiane ed è una di quelle che non si vedono  molto spesso, a meno che, naturalmente, si arriva a Ponza!

La chiameremo Dolci Pasta Pudding fino a quando qualcuno ci dice il contrario ed è un ottimo modo di utilizzare eventuali avanzi di spaghetti.

Potete servire il budino di pasta dolce, caldo o freddo e preferibilmente come spuntino, piuttosto che il dessert  dopo un abbondante  pasto  italiano. Nella foto qui sotto, un altro budino fatto a Ponza con il riso.


Dudino di pasta dolce di Ponza – per  4 – 8 persone

  • 250 gr di spaghetti, cotti al dente, raffreddati e scolati
  • 250 gr di zucchero
  • 4 uova
  • Latte intero 0,5 litro o panna .Buccia e succo di i limone medio 
  • 2 cucchiaini di noce moscata
  • 1 cucchiaino di sale
  • Burro q.b. 


  1. Preriscaldate il forno a 175 C e imburrare leggermente una tortiera da 22 centimetri.
  2. In una terrina sbattete le uova con lo zucchero, il succo di limone, la scorza, il sale e la noce moscata con una frusta.
  3. Continuare a mescolare e aggiungere il latte.
  4. Aggiungere gli spaghetti e mescolare bene, poi versare il tutto nella teglia imburrata .
  5. Posto nel centro del forno per 1 ora o fino a doratura.
  6. Per servire caldo, semplicemente lasciare riposare per 10 minuti 
  7. Per servire freddo, lasciarlo raffreddare completamente prima di tagliare in porzioni e spolverare con zucchero a velo .

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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