This dish contains the following allergens: Milk/Dairy, Eggs, milk, Wheat
Cooking mode
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300g
Fine ribbon pasta (Feine Bandnudeln) – cooked
200g
Ham - diced
20g
Butter - melted
150ml
Milk
4
Eggs
1 tbsp
Fresh parsley
1 tsp
Salt
½ tsp
Pepper
¼ tsp
Nutmeg
10.5oz
Fine ribbon pasta (Feine Bandnudeln) – cooked
7oz
Ham - diced
0.7oz
Butter - melted
5oz
Milk
4
Eggs
1 tbsp
Fresh parsley
1 tsp
Salt
½ tsp
Pepper
¼ tsp
Nutmeg
Utensils
Step 1
Insert pot in the unit and close lid. Select BAKE, set the temperature to 180°C and time to 17 minutes. Press START/STOP to begin preheating
Step 2
In a large bowl, add cooked pasta, ham, butter and parsley. Toss well to evenly distribute ham throughout the pasta
Step 3
In medium bowl, add milk, eggs, salt, pepper and nutmeg. Whisk until all is well combined
Step 4
Once the unit beeps to signify it has preheated, lightly spray pot with cooking spray. Add pasta to the pot and then pour in egg mixture. Close lid to begin cooking
Step 5
When cooking is complete, remove pot and allow to cool down slightly. Serve as a main or a side
Insert pot in the unit and close lid. Select BAKE, set the temperature to 180°C and time to 17 minutes. Press START/STOP to begin preheating
300g
Fine ribbon pasta (Feine Bandnudeln) – cooked
200g
Ham - diced
20g
Butter - melted
150ml
Milk
4
Eggs
1 tbsp
Fresh parsley
1 tsp
Salt
½ tsp
Pepper
¼ tsp
Nutmeg
10.5oz
Fine ribbon pasta (Feine Bandnudeln) – cooked
7oz
Ham - diced
0.7oz
Butter - melted
5oz
Milk
4
Eggs
1 tbsp
Fresh parsley
1 tsp
Salt
½ tsp
Pepper
¼ tsp
Nutmeg
Step 2 of 5
In a large bowl, add cooked pasta, ham, butter and parsley. Toss well to evenly distribute ham throughout the pasta
300g
Fine ribbon pasta (Feine Bandnudeln) – cooked
200g
Ham - diced
20g
Butter - melted
150ml
Milk
4
Eggs
1 tbsp
Fresh parsley
1 tsp
Salt
½ tsp
Pepper
¼ tsp
Nutmeg
10.5oz
Fine ribbon pasta (Feine Bandnudeln) – cooked
7oz
Ham - diced
0.7oz
Butter - melted
5oz
Milk
4
Eggs
1 tbsp
Fresh parsley
1 tsp
Salt
½ tsp
Pepper
¼ tsp
Nutmeg
Step 3 of 5
In medium bowl, add milk, eggs, salt, pepper and nutmeg. Whisk until all is well combined
300g
Fine ribbon pasta (Feine Bandnudeln) – cooked
200g
Ham - diced
20g
Butter - melted
150ml
Milk
4
Eggs
1 tbsp
Fresh parsley
1 tsp
Salt
½ tsp
Pepper
¼ tsp
Nutmeg
10.5oz
Fine ribbon pasta (Feine Bandnudeln) – cooked
7oz
Ham - diced
0.7oz
Butter - melted
5oz
Milk
4
Eggs
1 tbsp
Fresh parsley
1 tsp
Salt
½ tsp
Pepper
¼ tsp
Nutmeg
Step 4 of 5
Once the unit beeps to signify it has preheated, lightly spray pot with cooking spray. Add pasta to the pot and then pour in egg mixture. Close lid to begin cooking
300g
Fine ribbon pasta (Feine Bandnudeln) – cooked
200g
Ham - diced
20g
Butter - melted
150ml
Milk
4
Eggs
1 tbsp
Fresh parsley
1 tsp
Salt
½ tsp
Pepper
¼ tsp
Nutmeg
10.5oz
Fine ribbon pasta (Feine Bandnudeln) – cooked
7oz
Ham - diced
0.7oz
Butter - melted
5oz
Milk
4
Eggs
1 tbsp
Fresh parsley
1 tsp
Salt
½ tsp
Pepper
¼ tsp
Nutmeg
Step 5 of 5
When cooking is complete, remove pot and allow to cool down slightly. Serve as a main or a side
300g
Fine ribbon pasta (Feine Bandnudeln) – cooked
200g
Ham - diced
20g
Butter - melted
150ml
Milk
4
Eggs
1 tbsp
Fresh parsley
1 tsp
Salt
½ tsp
Pepper
¼ tsp
Nutmeg
10.5oz
Fine ribbon pasta (Feine Bandnudeln) – cooked