Hi All!
I'm trying to recreate my mother-in-laws Pastitsio recipe (she's 92 and doesn't quite remember). From what my husband and his brother remember, she used elbow macaroni which she cooked in milk. Then she used that milk to make the white sauce. She didn't use cheese in her recipe. They remember her mixing eggs with the noodles after they were cooked. The white sauce was mixed in with the noodles and the noodles had a more solid consistency (probably because of the eggs) and also there was a thin layer of white sauce on top (a lot of the recipes have a really thick layer on top, hers was thin). I've only found one recipe in which the noodles were cooked in the milk, they were actually steeped in the milk until they were tender. With that recipe, there wasn't enough meat and while the noodles were close, it wasn't hers. They remember her using tomato paste in the meat sauce. The last recipe I tried was a bit of a disaster! The white sauce called for 1 cup of flour with 2 Tbsp butter. The white sauce didn't thicken and seeped into the noodles. It did mix egg whites with the noodles, but the consistency wasn't there.
I'm going to keep trying to tweak recipes, but if anyone has anything similar, it would be greatly appreciated, or if you can share any ideas that would help make it similar.
Thanks so much!
I'm trying to recreate my mother-in-laws Pastitsio recipe (she's 92 and doesn't quite remember). From what my husband and his brother remember, she used elbow macaroni which she cooked in milk. Then she used that milk to make the white sauce. She didn't use cheese in her recipe. They remember her mixing eggs with the noodles after they were cooked. The white sauce was mixed in with the noodles and the noodles had a more solid consistency (probably because of the eggs) and also there was a thin layer of white sauce on top (a lot of the recipes have a really thick layer on top, hers was thin). I've only found one recipe in which the noodles were cooked in the milk, they were actually steeped in the milk until they were tender. With that recipe, there wasn't enough meat and while the noodles were close, it wasn't hers. They remember her using tomato paste in the meat sauce. The last recipe I tried was a bit of a disaster! The white sauce called for 1 cup of flour with 2 Tbsp butter. The white sauce didn't thicken and seeped into the noodles. It did mix egg whites with the noodles, but the consistency wasn't there.
I'm going to keep trying to tweak recipes, but if anyone has anything similar, it would be greatly appreciated, or if you can share any ideas that would help make it similar.
Thanks so much!