2 packages of angel hair pasta
1 package of butter
1/2 kg of fresh ricotta cheese
1 can of condensed milk
Custard:
5 tablespoons of sugar
2 tablespoons of water
some lemon juice
orange flower water
2 packages of angel hair pasta
1 package of butter
1/2 kg of fresh ricotta cheese
1 can of condensed milk
Custard:
5 tablespoons of sugar
2 tablespoons of water
some lemon juice
orange flower water
Combine the custard ingredients and bring to a boil until they thicken
Fry the angel hair pasta in butter
Separately, mix the ricotta cheese with condensed milk
Place half of the pasta with butter in a mold, creating a layer that's roughly thick
Cover with the ricotta mixture, then cover with the remaining pasta
Cut into diamond shapes
Drip the custard over the top, bake for 15 minutes, and let cool before refrigerating.