I am not sure of the origin of the name or where this recipe came from.  It has been a staple of my Mother’s for many years. It is served every Christmas Eve during our Italian/Polish Celebration

serve 4-8

1 pound/450g egg noodles 

8-10 large eggs

1/4 cup/60ml milk (make it extra rich and add cream)

1/4 teaspoon/1ml ground pepper

1 tablespoon/15ml minced garlic

1 tablespoon/15ml Italian Blend Seasoning (substitute double amount of favourite fresh herbs)

2 cups/360g/450ml fresh grated parmigiana reggiano cheese

butter or olive oil to “grease baking pan”

Pre-heat oven to 325F/160C/Gas Mark 3

Cook noodles to package directions.  In a large bowl whisk eggs and milk until slightly frothy.  Add pepper, garlic, and italian seasoning stir or whisk until blended.  Fold in cheese.  Drain noodles.  Add to the cheese mixture.  Butter a baking dish 11 x 7 x 1.5 inches/ 28 x 18 x 4 cm baking dish.   Pour noodles into prepared baking dish.  Bake for 30 minutes.  Top may be crispy.  Eat hot, cold or room temperature.