A childhood favourite and traditional family recipe for a sort of Austrian answer to macaroni cheese. This is eggy, hammy and pasta-y. Carb heaven! Some recipes add cheese, cream or onions – go ahead if you fancy any or all of them, or keep it simple as below. Feeds 2 generously.
- 225g pasta shapes (traditionally little square flekerl)
- Salt & pepper
- 100g ham, diced
- 50g salted butter, softened
- 80g sour cream
- 2 eggs
- Cook and drain the pasta. Run cold water over to cool it and drain again
- In a big bowl, beat together butter, sour cream, eggs and seasoning
- Add ham and cooked pasta and mix well
- Tip into flat ovenproof casserole dish
- Bake at 180C fan (200C) for 35 mins until the top is light brown and crisp
Sophie cooks 