SHAVUOT – Noodle Kugel

by Leah Halmagyi


  • 400g egg pappardelle
  • 150g cultured unsalted butter
  • 8 eggs
  • ¾ cup caster sugar
  • 500g cottage cheese
  • 300g sour cream
  • 1 Tbsp orange blossom water
  • 2 tsp natural vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom


Preparation time: 20 minutes
Cooking time: 1 hour
Serves: 8

1 Preheat oven to 180°C. Cook the pasta in a large saucepan of rapidly-boiling salted water until al dente, then drain thoroughly. While hot, mix with 50g butter and set aside.
2 Melt the remaining butter, then set aside to cool. Combine the eggs, sugar, cottage cheese, sour cream, orange blossom water, vanilla, cinnamon and cardamom in a large bowl and whisk until smooth. Beat in the butter.
3 Stir the pasta through the sauce, then spoon into a well-buttered 2½ L baking dish. Bake for 45-50 minutes, until golden on top. Allow to cool for 15 minutes before serving