voula_slat
Active member
I am trying to recreate some family recipes and now I am working on pastitsio. My family used to make it with this large macaroni noodles. I finally tracked them down at a Greek store so that's all set. I have the flavors just about right in the pastitsio. I can't seem to get the top crema right. Sometimes it's too thin. Sometimes it won't get fluffy. Sometimes it's kind of gooey. I had one batch that was lump (I figured out why this was happening though, I wasn't stirring it enough and the heat was too high).
How do you guys make this part? My test pastitsio has been in 9 x 13 pans so you can get an idea for proportions.
How do you guys make this part? My test pastitsio has been in 9 x 13 pans so you can get an idea for proportions.